Cuban Bread Pudding

(Pudin de Pan)

This is the Cuban version of Bread Pudding, with lots of raisins and very sweet.
Serving Size: 6

Ingredients 1 loaf Cuban bread 4 whole eggs 2 1/2 cup milk 1 cup granulated sugar 2 tspn vanilla extract 1 tspn cinnamon 1 cup butter (melted) 2 tspn dark rum 2 tspn vino seco (dry white wine) 1 cup raisins 1 grated peel of lemon 1/2 tspn salt

Directions
Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh.

Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done.

Cut into small slices. Sprinkle some powdered sugar on top and serve warm.

Cuban Garlic Sauce

(Mojo Cubano)

This is a very popular sauce used in many of the Cuban food recipes.
Serving Size: 6

Ingredients
1/2 cup olive oil 6 garlic cloves (minced) 1 cup large onion (sliced thin) 2/3 cup sour orange juice or lime juice 1/2 tspn oregano 1/2 tspn salt 1/2 tspn black pepper

Directions

For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients, then let sit for 30 mins. Enjoy!

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Cuban French Toast

(Torrejas)

This is the Cuban version of French Toast, with a lot of syrup and very sweet.
Serving Size: 12 slices

Ingredients 1 loaf Cuban bread 4 whole eggs 3 egg yolks 1 cup evap. milk 1 cup granulated sugar 1 tspn vanilla extract 1/2 tspn grated nutmeg 1 tspn cinnamon Syrup 1/2 tspn vanilla extract 1 cup granulated sugar 1 cinnamon stick 1 cup water zest of lemon

Directions
Beat the egg yolks in a large bowl. Mix in the milk, sugar, vanilla extract, nutmeg and cinnamon. Cut the bread into one inch deep slices. You may use a french baguette bread if Cuban bread is not available. Make sure the bread is stale (hard).

Preheat the oven to 375 degrees. Dip each slice of bread into the bowl, soaking thoroughly for a few minutes on both sides. In a separate bowl, beat the 4 eggs. After dipping each slice of bread in the first bowl, dip it into the egg bowl. Place slices on a greased baking sheet. Bake for 10 minutes or until medium golden brown.

Mix thoroughly the ingredients for the syrup in a bowl. Pour syrup on top and serve warm. Sprinkle some powdered sugar.

Fried Sweet Puffs

(Bunuelos)

This treat is sweet and delicious. And it's hard to just stop at one!
Serving Size: 2 dozen

Ingredients 1 1/3 whole eggs 1/3 cup milk 2/3 tspn baking powder 2 1/3 cup all purpose flour 1/4 cup butter 1/4 cup cinnamon sugar 2/3 tspn salt Glaze 4 oz butter 1 cup sugar 1/2 cup Bacardi rum 1/4 cup water dusting powdered sugar

Directions

Mix flour, baking powder together in a large bowl. Add sugar and salt and mix. Add butter to bowl, and use a fork to crumble the mixture, making sure to mix in the butter evenly. In a separate bowl, beat the eggs and add milk to bowl and mix. Add mixture to the large bowl with flour mixture, and mix. Sprinkle flour on a flat kneading board and knead the dough until smooth. Break off small pieces of dough and roll into balls.

Heat pan with canola oil, and fry balls until golden brown, frying on all sides. Drain on paper towels, and sprinkle with cinnamon-sugar. You may optionally add glaze to the bunuelos for extra sweetness. Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 mins. Let cool. Pour glaze over bunuelos and allow them to absorb the glaze for about an hour. Serve using serving plate and enjoy!

Rum Cake

(Cake de Ron)

This Cuban version of rum cake is sweet and moist. For an extra kick, use Bacardi dark rum.
Serving Size: 12

Ingredients 1 18 oz package of yellow cake mix 4 whole eggs 2 tbsp grated lemon peel 1 3 oz package of Jello vanilla pudding filling 1/2 cup Bacardi dark rum 1/2 cup water 1/2 cup canola cooking oil Glaze 4 oz butter 1 cup sugar 1/2 cup Bacardi rum 1/4 cup water dusting powdered sugar

Directions
Preheat oven to 350 degrees. Prepare the cake mix, using a large bowl. Using an electric mixer, first whip the eggs, then add in the yellow cake mix, pudding filling, lemon peel, rum, water and oil. Mix well. Grease and flour the bundt pan, then pour mix into it. Use a 12 cup bundt circular pan. Bake for 1 hour, inserting a skewer in the cake to make sure it is baked thoroughly. Remove cake from oven and let cool.

Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 mins. Let cool. Make holes in cake by pricking the top of the cake all over. Slowly pour the glaze all over the cake evenly and let sit for 1 hour to let cake absorb the glaze. Sprinkle powdered sugar on top of cake. Serve using serving plate and enjoy!

Cuban Sandwich
(Sandwiche Cubano)

The Cuban sandwich is one of the staple foods of Cubans. Typically available in most Cuban food establishments, Cuban sandwiches consist of pork and ham, and Cuban bread. The sandwich is typically pressed using a sandwich press and served warm.
Serving Size: 4

Ingredients 1 loaf cuban bread* 1/2 lb baked ham (thinly sliced) 1/2 lb roast pork (thinly sliced) 1/2 lb swiss cheese (thinly sliced) dill pickles (thinly sliced) butter yellow mustard mayonnaise * French bread may be substituted

Directions
Cut the bread open horizontally, and spread butter inside on top and bottom. Next, place the pickles along the bottom half, along with the pork. Spread some mustard on top of pork, then place the ham slices. You can spread some mayonnaise on top of the ham, this is optional. Place the slices of swiss cheese on top of ham. Cover the sandwich and cut into 4 pieces. Using a sandwich press, grill the sandwich 2 to 3 mins on each side. Make sure to compress the sandwich by pressing it initially to make it thinner than its original size. When done, the bread should be lightly toasted and cheese melted. Slice the sandwich in half diagonally, and enjoy!

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Cuban Pudding

(Natilla)

This Cuban dessert is one of the most popular. This Cuban version of pudding is made with egg, milk, and vanilla.
Serving Size: 6-8

Ingredients 4 cups whole milk 8 egg yolks 1 tspn vanilla extract 1 1/2 cup sugar 1/2 cup water 1/3 cup corn starch 1 cinnamon stick 1 lime rind cinnamon (grounded)

Directions

In a medium saucepan, pour the milk and heat over medium high. Add the lime rind and cinnamon stick and bring to a boil. Reduce the heat and let simmer for a few minutes, stirring occasionally. Remove the cinnamon stick and lime rind and let cool. In a large bowl, mix the egg yolks. Add the sugar and mix well. Add the warmed milk, stirring the mixture in. Place the mixture into a saucepan and heat over high until it begins to bubble. Reduce the heat and continue to stir.

Use another bowl to mix the cornstarch with the water. Stir well, then add to mixture and stir until it thickens. Stir in 1 tspn of grounded cinnamon. Cook for a few more minutes. Remove from heat and add the vanilla extract. Pour into individual custard cups and let cool to room temperature. Sprinkle with grounded cinnamon on top, and cover and refrigerate for a few hours. Enjoy!

Rice Pudding

(Arroz con Leche)

This Cuban dessert is one of the most popular. Made with rice and milk, usually sprinkled with cinnamon on top.
Serving Size: 4-6

Ingredients 4 cups whole milk 1 can condensed milk 1/2 cup uncooked white rice 1 tspn vanilla extract 1 cup sugar 1/4 tspn salt 1 1/2 cups water 1 cinnamon stick 1 lemon rind 1/4 cup raisins cinnamon (grounded)

Directions

Pour the water in a pot and add the lemon rind and cinnamon stick and bring to a boil. Add the 1/2 cup of rice and reduce heat. Let the rice simmer until the rice is cooked and has absorbed the water. The rice should be soft. Remove the lemon rind and cinnamon stick. Add 4 cups of milk, 1 can condensed milk, raisins, salt, vanilla extract, and sugar to cooked rice. Simmer over medium low heat for about an hour, stirring frequently so that it doesn't stick to the bottom and burn. As it begins to thicken, stir more frequently so that it doesn't stick to the bottom and burn. Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon. Enjoy!