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Budin de Pan (Puerto Rican Bread Pudding)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A traditional dessert found on my family table during the holidays. In Puerto Rico bread pudding starts with a spiced tea and to give this one a little twist, I decided to use some coconut milk too.

Ingredients

  • FOR THE CARAMEL:
  • ½ cups Sugar
  • 2 Tablespoons Water
  • _____
  • FOR THE BUDIN:
  • ½ cups Water
  • 2 whole Cinnamon Sticks
  • 1 whole Anise Seed
  • 15 whole Cloves
  • 1 teaspoon Vanilla
  • 1 pound Day Old Bread
  • 2 cups Evaporated Milk
  • 2 cups Coconut Milk
  • 4 whole Eggs
  • 1-½ cup Sugar
  • ¾ teaspoons Salt
  • ¼ pounds Butter
  • ½ cups Raisins

Preparation

Caramel:

In a medium non-stick sauce pan, mix sugar and water and stir a couple of times. Heat this over medium heat, swish it around, until the syrup melts and turns golden; no need to stir. Large bubbles will begin to form and it will take on an amber color. Remove from heat immediately.

Pour the caramel into the “budí-pan.” Coat the pan with the syrup, slowly turning the pan and letting the syrup cover the bottom and sides. Let it sit for about 10 minutes or so until the caramel hardens; set aside.

Budín:

Prepare a tea using water, cinnamon, anise, cloves and vanilla, boiling until the water darkens. Remove the cloves, anise and cinnamon sticks.

Tear the bread into small 1-inch pieces. Add the milks and “tea” to the bread and let it soak. Mash the bread with a wooden spoon or spatula. It needs to be lumpy.

Mix together eggs, sugar, salt, and melted butter. Stir in the raisins. Mix with the bread mixture using a large spoon. Pour bread mixture over the caramelized mold.

Place the mold into a larger rectangular pan that is at least 2 inches deep. Place both of these into an oven that’s been preheated to 350ºF. Pour hot water into the larger pan covering up to 1/2 inch of the budin pan.

Bake for approximately 45 mins to 1 hour or until a toothpick comes out clean when inserted into the center of the budín.

Let cool. Refrigerate. When ready to serve, invert the budín onto a serving plate. The caramel syrup will cover the budín.

Keep refrigerated. May be served at room temperature.

3 Comments

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passionatecocinera on 11.23.2010

I love this recipe. I am from Puerto Rico, and this is definitely a staple in our table too during the holidays.

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sylvie10 on 11.23.2010

You had me at the word Caramel!

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babskitchen on 11.23.2010

I love bread pudding. Can’t wait to try this one.

One Review

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Beatrice on 6.10.2013

I think if you changed the name of this recipe it would draw more attention, I mean that in a very positive way. This is a fantastic version of bread pudding. The coconut milk was so right up my ally and I loved it. If I had not read the ingredients I would have totally skipped over it. Kudos to you you get 5 gloves from me!

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