Bread Pudding- Budin de pan

7 a 8 bread rolls.

1 1/2 liter of milk. (I mixed evaporated milk with regular milk)

4 eggs

1 1/2 cups of sugar (depending how sweet you want it to be)

1 teaspoon of vanilla extract. McCormick Pure Vanilla Extract, 4 Fl Oz

1 teaspoon of ground cinnamon.

1 tablespoon of lime zest.

Orange zest from one orange (just the orange part, not the white part because it will be too sour).

3/4 cup raisins

1 cup of sugar for the caramel that will go in the pan

(I also used a teaspoon of rum for flavor, but that is completely optional)


Break the bread apart in small pieces and put in a big bowl. Add the milk and let it soak for 10-15 minutes

In another bowl mix in the eggs, sugar, vanilla extract, cinnamon, and the lime and orange zest.

Pour the eggs mixture into the bread and milk bown. Add in the rum (if you are using it) and the raisin and mix with a wooden spoon until everything is incorporated and let it rest for another 5 minutes

In the mean time melt the sugar in a pot until it becomes caramel and pour it in the pan. Preheat your oven at 390 degrees. 

Bake for 1 hour and 20 minutes. And voilà! 


Hi everyone, today I want to share a very basic but also a very delicious recipe for a winter drink, I know a lot of people think of COQUITO as a Christmas or a Holidays drink but I think of it as an EVERY DAY drink. I’ve made it multiple times through out the season and I hope you all get to try it and enjoy it

1 or 2 cups of white rum ( I like Don Q Cristal)

28 oz Coconut milk (I personally like to use the Goya brand for this)

1 can (14oz) Condensed milk

1 can (12oz) evaporated milk

1 tsp. Vanilla extract (or as desired)

1/8 tbsp. ground nutmeg (if desired)

Mix all the ingredients in a blender on high and refrigerate. Believe me it will taste delicious in any season!

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Butternut squash soup

Hi guys. I am here to share a very delicious and very easy recipe for a butternut sqash soup, you can totally make this with your kids too.

You will need:

• 2 lbs (1 kg) butternut squash

• 1 tbsp vegetable oil (I used olive oil because that is my preference)

• 1 onion, chopped

• 2 cups of vegetable stock

• 2 tbsp honey

• salt and pepper to your liking

Preheat your oven to 400 F. Cut the butternut squash in half lengthwise and spoon out the seeds and pith.

Then use a peeler to remove the skin and cut into chunks, place on a baking sheet with salt and pepper then drizzle the oil on top. Roast for 20 minutes and remove from the oven.

Add the onion and stir. Return to the oven and cook for another 15 minutes. Remove from the oven and let cool a little.

Place the butternut squash and onion in a food processor with half of the stock. Blend into smooth.

Place the paste into a saucepan with the remaining stock and honey. Simmer for about 4-5 minutes on low heat. Let cool a bit. You can serve it with toasted baguette, cheese or parsley. I used scallions, basil and parsley because I love all 3 flavors. Enjoy!!