Budin de Pan (Puerto Rican Bread Pudding)

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.