Drunk Bread (Pan Borracho)

This is another recipe my co-worker friend Claudia shared with me verbally in which I calculated the measurements of each ingredient on my own. This bread came out delicious! The texture is super different, one I’ve never made before. The bread is quite tender, rubbery, and I’m sure you’ll love. I served it yesterday to my friends that came over to watch the Jets game and it was a hit! For the next time I’ll make this bread with walnuts to add more texture. This recipe is super easy and cheap.

Makes for a 9 inch square pan

Ingredients:

• 1 Package of White Bread, break apart with hands into small pieces
• 3 Cans or 3 1/2 Cups Coca Cola
• 1/3 Cup All-Purpose Flour
• 2 Eggs
• 1/2 Cup Raisins
• 1 Cap Full Vanilla Extract
• 2 Tbsp Butter, room temperature
• 1/2 Cup White Sugar
• 1 Tsp Ground Cinnamon
• 3-4 Tbsp Rum/Aguardiente (Which ever alcohol you like)
• PAM or butter, for pre-greasing baking pan

Preparation:

Preheat oven to 350 degrees Farenheit.

Once you break the whole package of white bread into a bowl, put in the coca cola and let the bread soak in for 10 minutes or until bread starts breaking apart and really soft.Drain all of the coca cola out of the bowl and bread through a colander or sieve. Don’t be afraid to use your hands to drain the excess coca cola. Then pour the bread into a larger bowl.

Mix everything together in the bowl with the soaked bread. The flour, eggs, raisins, vanilla extract, butter, sugar, cinnamon, and the alcohol. When you mix the bread it will start to break apart and the mixture will become a batter.

Then pour mixture into the pre-greased 9 inch baking pan. Bake for 1 hour or until a toothpick is inserted and it comes out clean.

Once cooked let the bread rest/cool in the pan for 15-20 minutes then un-mold on serving platter.

This is great as a dessert or snack.

Enjoy!

-Sherlly

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