Puerto Rican Pudding

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup seedless raisins
  • ¾ cup dry red wine or rum
  • cups fine dry bread crumbs
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 3 large eggs, beaten
  • ¼ cup butter, melted
  • 1 cup milk
  • 1 cup toasted blanched almonds, slivered


  1. Soak the raisins in the wine or rum at least overnight, but three to four days is preferable.

  2. Preheat oven to moderate (350°F.).

  3. Combine the bread crumbs, sugar, salt, cinnamon and cloves. Add the eggs, butter and milk. Mix. Add the almonds and the raisins and liquid in which they were soaked. Turn into a one-quart casserole. Set in a pan of hot water.

  4. Bake for one and one-half hours. Serve hot with Clove Whipped Cream.

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