1 loaf of high quality bread, cut into one-inch squares

(Never use Wonder Bread, Taystee, etc. for cooking! We use Cuban bread of course, but a good bakery loaf works great too.)

6 cups of whole milk

1 3/4 cups sugar

1 stick unsalted butter

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

1/3 cup dark rum

Grated peel of one lemon

4 eggs, well beaten

3/4 cup dark raisins

1 cup guava paste

1/4 cup brown sugar

In a large saucepan over med-low heat, warm the bread, milk, sugar, salt, butter, cinnamon, vanilla, rum and lemon peel. When warm, remove from heat and stir in the beaten eggs. Add the raisins and stir well.

Pour into a well greased 9x12 inch baking dish.

Slice the guava paste into thin strips and press into the top of the mixture. Sprinkle with brown sugar. Bake for 50 - 60 minutes, until the top is golden and the pudding set.

We Show You How in Two Great Miami Cuban cookbooks:

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