Let’s face it – I love bread. It should not be on my menu at any time. Except for a couple of times in my life, I can’t remember not enjoying bread. Both times I think it was very old and served despite that. I won’t go back to those places and give them a second try.

This recipe is anything but bad bread. I’m not sure how I got inspired. It was Friday after work and I had already been to one store looking for puff pastry (another story) which was not available that day. So off to my old stand-by that has everything I want. I had to search for the puff pastry in the freezer section and was successful. I was going to avoid the bakery because I had my puff pastry, when somehow this idea popped into my head. So I bought 4 whole wheat bolillos and went off to search for the evaporated milk.

My mom made bread and rice pudding and always put raisins in it. I like raisins (chocolate covered are my favorite) but I don’t think they are too appetizing to see in a pudding. Did you ever see the episode of MASH that had rice pudding served for a meal and someone commented they really enjoyed the raisins and Klinger said there were no raisins in it. (very unappetizing sounds were heard)

On the way home I remembered I had some dulce de leche in the pantry. Voila! A recipe was created. It’s probably not original, but it is to me and my new oven which I love. I got it just in time for this baking season. I couldn’t stand the old one whose thermostat was never reliable. My son-in-law leveled it properly for me last weekend. The installer didn’t have a level with him and I think he is on the clock to keep moving. I’m all set – so get ready.

Anyway, I’m taking this to work for a couple of friends to try. They are honest with me and will let me know how they might adjust a recipe.

Click Here for the Recipe

Read the original on: Tumbleweed Contessa