Our focus right now is locally sourced items, as well as a lot of Vietnamese flavors and Asian trends.
| INGREDIENTS | DIRECTIONS |
|---|---|
1 loaf of Cinnamon Bread. If you like raisins, use Cinnamon Raisin Bread. 1 cup sugar ⅓ cup corn starch 5 ½ cups milk 1 cup evaporated milk ½ cup sweetened condensed milk 3 egg yolks (separated from the whites) 2 tbsp butter 2 tsp Mexican vanilla Dash of salt *NOTE* Substitute water if you don’t want to use evaporated milk or sweet condensed milk. |
1 Toast the Cinnamon Bread. 2 Cut into 1″ cubes and place in a baking pan. 3 Prepare “Ms. Pat’s Basic Vanilla Pudding” 4 Pour the Vanilla Pudding over the toasted bread cubes and let sit for a few minutes. 5 Pour the Vanilla Pudding over the toasted bread cubes and let sit for a few minutes. |
Ingredients
Directions
Toast the Cinnamon Bread.
Cut into 1″ cubes and place in a baking pan.
Prepare “Ms. Pat’s Basic Vanilla Pudding”
Combine the sugar, cornstarch and salt, and whisk to blend together.
In a large bowl, whisk together the milk, evaporated milk, condensed milk and egg yolks.
Add the dry ingredients to milk and egg mixture.
Whisk and add the butter.
Microwave for 4 minutes, remove from the microwave and whisk.
Microwave for another 4 minutes and whisk again.
Add the vanilla and whisk one more time.
Pour the Vanilla Pudding over the toasted bread cubes and let sit for a few minutes.
Pour the Vanilla Pudding over the toasted bread cubes and let sit for a few minutes.