Budin De Pan Boricua Recipes

BUDIN (PUERTO RICAN BREAD PUDDING)

Steps:

• Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
• Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
• Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

BUDIN DE PAN BORICUA

Steps:

• Antes que nada precalentamos el horno a 350 C para que este en optimas condiciones al momento de cocinar este riquísimo budín al estilo puertorriqueño. Seguidamente tomamos un bowl y vamos a mezclar la leche entera junto con la leche condensada, leche evaporada y los huevos previamente batidos, con la ayuda de un batidor de mano batimos hasta integrar perfectamente.
• Posteriormente incorporamos el azucar al igual que la sal con esto balanceamos los sabores, mezclamos nuevamente hasta diluirlo ambos para dar paso al extracto de vainilla y canela en polvo con lo cual aromatizamos este postre casero. Ahora tomamos las pasas con las lascas de pan y con nuestras manos previamente limpias y desinfectadas procedemos a partir en pedacitos al mismo tiempo las incorporamos a la mezcla para que se hidraten y absorban parte de la leche dejamos reposando unos minutos.
• Colocamos una olla a fuego medio agregamos la taza de azucar, dejamos derretir teniendo cuidado de no quemarlo, cuanto tengamos el caramelo listo procedemos a colocarlo en el molde procurando esparcirlo por todo el fondo y los costados, dejamos enfriar el caramelo teniendo cuidado de no quemarnos.
• Ya tenemos todo listo agregamos la mezcla del budín en el molde esparcimos por completo ahora llevamos a un base con agua y colocamos el molde el cual vamos a hornear a baño María durante 1 hora 15 minutos. Verificamos la cocción transcurrida una así evitamos que se nos pueda quemar, para verificar que esta perfectamente cocido introducimos un palillo y si sale limpio retiramos del horno.
• Transcurrido el tiempo retiramos del horno dejamos enfriar unos 20 minutos para luego desmoldar y proceder a partir en porciones. Listo ya tenemos este cremoso, dulce y deliciosos budín de pan con pasas de Puerto Rico, no olvides acompañarlo con una taza de café recién preparado.

BUDíN DE PAN (BREAD PUDDING)

Steps:

• Preheat oven to 350°F.
• You will need a baking dish for the bread pudding. You can use a 13x9 pan, 12-inch round or anything similar.
• You will also need a larger roasting pan that can hold the pudding pan along with water for the "bath." Set the pans aside.
• In a large bowl whisk together evaporated milk, sugar, eggs, butter, vanilla, cinnamon, salt and raisins (if using). Mix in bread and let soak for at least 10 minutes, until thoroughly saturated.
• In a microwave safe dish (such as a 2-cup Pyrex measuring cup) combine the sugar, water and cloves (if using). Start with 4 minutes and microwave until sugar begins to melt, bubble and turn a light amber color.
• Add additional time in 30 second increments until a deep caramel color is achieved. Be careful after it begins to darken since it can burn easily.
• Strain out the cloves and quickly pour the caramel into the pan and swirl to coat the bottom. CAUTION: Use an oven mitt or towel when handling since the pan will be hot.
• Let caramel cool before adding bread pudding mixture to thedish. Place pudding dish in the larger dish and fill the large dish with hotwater that comes halfway up the side of the smaller pan.
• Bake at 350°F for 1 hour. A knife inserted in the center should come out clean when done. If not, continue cooking and checking for doneness.
• Remove budín from water bath and let cool to room temperature. For best results, refrigerate at least 2 hours or overnight to set and develop flavor. Bring to room temperature before turning over on a tray and unmolding.

COCONUT BREAD PUDDING FROM PUERTO RICO/BUDIN DE COCO DE PUERTO RICO

Steps:

• Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.
• Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top.
• Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes. Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.

CARIBBEAN BREAD PUDDING (PUDíN DE PAN)

Steps:

• Gather the ingredients.
• Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside.
• Remove and discard crusts from the bread. Cut remaining bread into cubes.
• In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
• Mix the soaked cubes well and then strain off excess milk.
• Dredge raisins in the flour and then fold into the bread and milk mix.
• Add the remaining ingredients to the bowl. Mix well.
• Pour the bread mix into the greased baking pan.
• Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream if desired.