Budincostaricanbakedpudding Recipes

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BUDIN (PUERTO RICAN BREAD PUDDING)



Budin (Puerto Rican Bread Pudding) image

Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!

Provided by Nande

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 5h

Yield 10

Number Of Ingredients 13

1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
½ cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 ½ cups white sugar
1 teaspoon vanilla extract
¾ teaspoon salt
¼ cup butter, melted

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.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 74.9 g, Cholesterol 115.8 mg, Fat 15.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 8.5 g, Sodium 656.1 mg, Sugar 52.3 g

INDIAN PUDDING



Indian Pudding image

This Indian pudding is a surprising mix of milk and corn meal. It is excellent served warm with vanilla ice cream.

Provided by Nina

Categories     Desserts     Custards and Pudding Recipes

Time 1h50m

Yield 5

Number Of Ingredients 7

4 ½ cups milk
.678 cup cornmeal
¼ cup butter
½ cup dark molasses
1 teaspoon salt
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
  • Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
  • Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
  • Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 42 mg, Fat 14.2 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 638.5 mg, Sugar 38.6 g

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Provided by CHICAGOCOOKS22

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

1 tablespoon butter
1 apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2 eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
  • Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
  • Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  • Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  • While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  • Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g

PUDDING CAKE



Pudding Cake image

This is so easy and everyone at my office always requests this cake. It's great anytime. You can alternate with white cake mix and pistachio pudding or chocolate cake mix and fudge pudding etc.

Provided by Mary Beth Sharpe

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 6

1 package Duncan Hines Moist Deluxe yellow cake mix (without pudding in the mix)
1 package butterscotch pudding mix (4 serving size)
4 eggs
1 cup water
1/3 cup oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour tube or 10" bundt pan.
  • Combine all ingredients in a large bowl.
  • Beat at medium speed with electic mixer for 2 minutes.
  • Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle.
  • Cool in pan for 25 to 30 minutes.
  • Invert onto serving plate, cool completely.

BREAD AND BUTTER PUDDING



Bread and Butter Pudding image

This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.

Provided by Anonymous

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 6

Number Of Ingredients 7

8 slices stale bread
½ cup butter, softened
½ cup white sugar
½ cup dried currants
1 ¾ cups milk
2 eggs
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
  • Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
  • Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
  • Bake in the preheated oven until golden brown and set, about 30 minutes.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g

PECAN BREAD PUDDING



Pecan Bread Pudding image

Bread pudding has been a favorite of mine since I was a little girl. This is a variation I have learned to love.

Provided by AlaskaPam

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups half-and-half
1 1/2 cups brown sugar (divided)
3 eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup pecans (chopped)
4 cups bread cubes (any kind of firm bread)
4 tablespoons butter

Steps:

  • Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
  • Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
  • Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
  • This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

RICH AND DECADENT BUTTER PECAN BREAD PUDDING



Rich and Decadent Butter Pecan Bread Pudding image

This is over the top bread pudding, super sweet and best when warm. The recipe is courtesy of Paula Deen, but I have tweaked it to my liking. Yup, that's what I do.

Provided by aHardDaysNight

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1 cup white sugar
5 extra large eggs, beaten
2 cups heavy cream
2 teaspoons pure vanilla extract
3 cups cubed turano French rolls, stale
1 cup sun-maid jumbo mixed raisins
1/4 cup packed dark brown sugar
1/8 cup butter, softened
2 cups whole pecans
1/2 cup white sugar
1/4 cup butter, melted
1 extra large egg, beaten
1 teaspoon pure vanilla extract
1/4 cup brandy

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13x9x2 inch pan. Dump bread cubes inches.
  • Mix together in a bowl sugar, eggs, cream, vanilla, raisins.
  • Pour over bread in baking dish, making sure to push bread down into custard so it is soaked.
  • In another bowl, mix brown sugar, softened butter and pecans. Spread over top of bread pudding evenly.
  • Bake 35-40 minutes or until set. Remove from oven.
  • To make sauce:.
  • Mix sugar, butter, egg and vanilla in a saucepan over medium heat and stir until sugar is dissolved.
  • Remove from heat and stir in brandy.
  • Pour over the bread pudding and let it all soak in and firm up before serving. Tastes best warm.

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Top Asked Questions

How do you make custard pudding in Japan?
Sign up form is on the right-hand sidebar. Custard pudding is an easy and delicious Japanese dessert to make that doesn't require any special oriental ingredients! Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.
What is bread pudding called in Spain?
Spanish speaking islands call it pudín de pan. This sweet dessert is an excellent way to use up stale bread before it spoils. This recipe for bread pudding is a classic formula, but feel free to customize it to suit your taste.
How do you make butterscotch pudding with brown sugar?
Cook brown sugar, water, and salt together. You are essentially caramelizing the brown sugar on the stove. It’s the most important step in the entire recipe because it develops the butterscotch flavor. Without it, you’re eating brown sugar pudding, not butterscotch pudding.
How do you thicken a custard pudding?
Custard Pudding. Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools) Pour into serving cups and let stand to cool or refrigerate, undisturbed, until it’s set – about an hour. Notes: For some reason, when I stir the pudding while it’s cooling,...

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