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Pan Dulce Pudding with La Lechera Rum Sauce

Pan Dulce Pudding


  • 1 (14 ounce) can NESTLÉ LA LECHERA Sweetened Condensed Milk, divided
  • 1 (7.6 fluid ounce) can NESTLÉ Media Crema
  • 3 tablespoons rum
  • 5 Mexican sweet breads (pan dulce), sliced horizontally in half
  • 1/2 cup raisins
  • 3 cups milk
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • Powdered sugar


  1. Combine 1/2 cup sweetened condensed milk, media crema and rum in medium bowl; set aside.
  2. Heat oven to 350 degrees F. Grease 2-quart baking dish.
  3. Place one layer sweet bread slices on bottom of prepared dish.
  4. Sprinkle with half the raisins.
  5. Repeat process with remaining bread slices and raisins.
  6. Place milk, butter, cinnamon, remaining sweetened condensed milk and eggs in blender; cover. Blend until smooth.
  7. Pour over sweet bread in dish. Let stand for 10 minutes, pressing down on bread.
  8. Bake for 35 to 40 minutes or until set and bubbly.
  9. Sprinkle with powdered sugar and serve warm with La Lechera Rum Sauce.

Prep Time: 20 min | Cook Time: 35 min | Servings: 10

Recipe and photo credit (used with permission): Nestlé® and

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