CARIBBEAN BREAD PUDDING (PUDíN DE PAN)
Every culture has its own version of bread pudding. This sweet Caribbean dessert is an excellent way to use up stale bread before it spoils.
Provided by Hector Rodriguez
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195 kcal, Carbohydrate 31 g, Cholesterol 59 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 22 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g
BUDíN DE PAN (BREAD PUDDING)
Budin de Pan - this creamy bread pudding is spiced with cinnamon, cloves and soaked with a caramelized sugar syrup!
Provided by www.kitchengidget.com
Categories Desserts & Treats
Time 4h20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 360 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 374 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PERUVIAN BUDíN DE PAN RECIPE
Delicious, sweet and homely recipe favorite made with inexpensive ingredients
Provided by Eat Peru
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°F / 350°C. With your hands, crumble all the bread into small pieces (maximum 2 cm in diameter). Place the breadcrumbs in a large bowl for mixing.
- Pour the milk over the breadcrumbs. Stir with a hand mixer, and very patiently mix all the bread with the milk, until all the breadcrumbs are moist. Stir for a couple of minutes until you get a thick paste. The consistency of this dish should be lumpy, so avoid using a blender.
- Add the eggs one at a time. Each time you add an egg, give it a good stir before adding the next.
- Lastly, add the sugar, melted butter, vanilla essence, and lemon zest. Stir so that the sugar is completely dissolved in the mixture. Sprinkle raisins on top. Stir once more to distribute and let the mixture rest while you prepare the caramel.
- Turn the stove to medium-low heat. Place the mold on the stove, add the water and sugar. Stir with a teaspoon until all the sugar is hydrated. Don't stir this mixture too much as the sugar will caramelize. Cook for just a few minutes until golden brown.
- After the first five minutes, the sugar and water mixture should be boiling vigorously. Wait another five minutes until it becomes dense and a nice golden color. Turn off the stove.
- Grasp the mold with tongs or gloves, and gently rotate it to distribute the caramel. Let it cool for a few minutes.
- Pour cake mix into the pan. Next, place the pan with the bread pudding inside a larger fireproof glass pan filled with 3 cm of water. This type of cooking apparatus or method is called a bain-marie.
- Take it to the oven for about half an hour to forty minutes. When the surface of the cake is golden brown, remove it from the oven and let cool for at least two hours.
- Remove the pudding, start by separating the edges of the cake from the mold by inserting a sharp knife.
- Serve in small pieces. Prepare 12 servings from the ingredients in this recipe.
Nutrition Facts : Calories 391 kcal, Carbohydrate 74 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 333 mg, Fiber 2 g, Sugar 46 g, ServingSize 1 serving
BUDIN (PUERTO RICAN BREAD PUDDING)
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
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
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