PUDíN DE PAN (BREAD PUDDING)
There are many different variations of bread pudding or Pudín de pan throughout Latin America, but this Colombian one is my favorite! This bread pudding is a great dessert for entertaining because it tastes better the next day, so make it one day ahead.
Provided by Erica Dinho
Number Of Ingredients 7
Steps:
- Place the bread in a large baking pan and bake in a 400° F oven about 5 minutes.
- In a large mixing bowl, whisk together the milk, condensed milk, vanilla, cinnamon, and the beaten eggs and mix well.
- Add bread cubes to milk mixture. Let it stand for appromaximately 20 minutes or until bread absorbs most of the mixture.
- Pour the bread-pudding mixture into a baking pan. Bake uncovered in a 350° f oven for 1 hour or until a knife inserted into the center comes out clean.
- Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours or overnight.
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
PUDíN DE PAN (DOMINICAN BREAD PUDDING)
If you are looking for a comfort food dessert, then this Dominican bread pudding ticks all the right boxes! Pudín de pan is a true family favorite and it's so easy to make!
Provided by Vanessa
Categories Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven at 350 degrees.
- Break down the bread rolls into small pieces and add to a large mixing bowl. Reserve.
- In a medium bowl, combine the whole milk, evaporated milk and condensed milk. Place the milk in the microwave for 1 minute and heat it up until just warm. Add the milk mixture to the bread. Fold the milk and the bread together pressing on the bread to break it down further. Set it aside for about 10 minutes to allow the bread to soak up the milk mixture.
- In the meantime, prepare the caramel. Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into a 9" x 5" loaf pan. Working quickly, swirl melted sugar around the bottom and sides of the pan to coat.
- Add melted butter to the bread mixture and fold to combine.
- In a separate bowl, whisk together eggs, vanilla extract, cinnamon, nutmeg, lime zest and salt. Add it to the bread mixture and stir to combine well.
- Coat the rainins with flour and add it to the bread mixture. This will prevent the raisins from sinking to the bottom of the pan. Fold to combine. Pour the bread pudding mixture into the loaf pan.
- Prepare a water bath by placing the loaf pan in a 13×9 baking pan. Fill the outer dish with hot water to 1 inch depth.
- Bake for 1 hour or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
- To unmold, place the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the loaf pan, hold tightly and quickly turn over. Gently, shake the mold to release. Refrigerate until serving time.
Nutrition Facts : Calories 497 kcal, Carbohydrate 71 g, Protein 14 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 132 mg, Sodium 331 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 7 g, ServingSize 1 serving
JULIA ALVAREZ'S PUDIN DE PAN (BREAD PUDDING)
Steps:
- Preheat the oven to 375 degrees.
- In a large saucepan over medium-low heat, warm the bread, milk, sugar, salt, butter, cinnamon, vanilla, rum and lemon peel. When warm, remove from heat and stir in the beaten eggs. Add the prunes and stir well. Pour this mixture into an oiled 9-by-12-inch baking dish. Slice the guava paste into thin strips and press into the top of the mixture. Sprinkle with the brown sugar and bake for 50 to 60 minutes, until the top is golden and the pudding smells great.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 8 grams, Carbohydrate 95 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 503 milligrams, Sugar 62 grams, TransFat 0 grams
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- Mix the eggs: Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
- Cook the bread: In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread is soaked in the milk. Add the butter and stir until it melts and mixes completely.Remove from heat.
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