Ingredients

• 9x13 Baking dish (or dish of your choice)
• 1 whole loaf of French bread
• ½ Tbsp. of Vanilla Extract
• ½ Tbsp. of Ground Cinnamon (or add to your liking)
• ½ tsp of Ground Ginger
• ¼ tsp of Salt
• ½ cup of Sugar
• 1 whole can of Carnation Evaporated Milk
• 1 whole can of Goya Cream of Coconut
• 4 eggs

Directions

1. Preheat your oven to 350°
2. Break your loaf into pieces and add that to your mixer.
3. Add your whole can of Carnation Evaporated Milk, and using that same can, fill it with water and pour that into your mix.
4. Slowly mix your ingredients together.
5. Add your whole can of Goya Cream of Coconut; using that can, fill it up with water and pour it into your mixture.
6. Slowly mix your ingredients, so everything is blended together.
7. Add ½ Tbsp. of Vanilla extract, ½ tsp of Ground Ginger, ¼ tsp of Salt, ½ cup of sugar, and 4 eggs.
8. Mix all your ingredients together, and add your ½ Tbsp. of Ground Cinnamon, or you may add more to your liking.
9. Spray non-stick baking spray onto my baking dish before pouring my mixture. Once the mixture is poured into the baking dish, I like to sprinkle some Ground Cinnamon on top of my mixture.
10. Place your baking dish in the oven uncovered and cook for about 1hr. I like to use a toothpick to see if it comes up clean to confirm that the Budín is fully cooked.
11. Once it’s done baking let it cool in the fridge for about 2 hrs. Afterwards slice a piece for you and your guests and enjoy.

This recipe is special to me and my family because it was a recipe my grandfather passed down to my mom. She and I bake this every year for Noche Buena (Christmas eve).  It makes the house smell like cinnamon and other sweet spices, giving my siblings and I that nostalgic feeling of our childhood during Christmas time.

WEDU Staffer: 

Juliann Rivera, Programming Traffic Coordinator