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
PUDIN DE PAN WITH BANANAS
My son brought this recipe home from his math tutor's housekeeper, and it's really great. We hosted a casual party last night, so I made this dessert yesterday afternoon, and kept it in the warming drawer of my oven until dinner time, and it was super delish with a light texture but a rich taste. I don't know how it would be cold or reheated, because there were no leftovers!
Provided by PamC6283
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Butter or spray with cooking spray a 9x13 glass or ceramic baking pan. Slice two of the bananas into the bottom of the dish. Tear about half the loaf of bread into small pieces over the bananas in the pan. Slice the remaining banana over the bread, and dot with about half of the butter. Tear the remaining bread into the pan, and dot with the remaining butter. In a medium bowl, whisk the eggs with the sugar, then whisk in the milk. Pour the milk mixture over the bread in the pan. Use your hands to gently push the bread mixture down so all the bread is moistened, it does not have to be submerged in the milk. Let stand for about 10 minutes, then bake for 50 to 60 minutes till golden brown on top. The pudding will be a little jiggly in the middle when you take it out of the oven but will set up as it cools slightly.
Nutrition Facts : Calories 435.4, Fat 17.5, SaturatedFat 10.2, Cholesterol 122, Sodium 157.2, Carbohydrate 65.8, Fiber 1.1, Sugar 61.9, Protein 6.9
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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