Bread Pudding | Pudin de pan

bread pudding


Bread pudding
Serves 12
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  1. 1/2 lb of white bread
  2. 2 c milk
  3. 3/4 c white sugar for caramelizing baking pan
  4. 4 eggs
  5. 1 c sugar
  6. 4 tbsp butter, melted
  7. 2 tbsp dry white cooking wine
  8. 1/4 tsp nutmeg
  9. 1/4 tsp cinnamon
  10. 1/2 tsp vanilla
  11. 1/2 tsp almond extract
  12. 1/2 c raisins
  13. 1/2 c toasted almonds
  14. 1 tbsp flour
  1. Preheat oven to 350 degrees.
  2. Cut bread up into small chunks and soak in a large bowl with the milk.
  3. Make the caramel by placing 3/4 cup of sugar in a small sauce pan and cooking it slowly over medium heat, stirring constantly until thoroughly melted. Transfer the caramel to a baking mold large enough to hold 6 cups of liquid, and carefully coat the bottom and a bit of the sides of the mold. The baking pan may get hot while doing this so you may want to use towels or silicone grips to do this.
  4. In a large bowl, beat the eggs with 1 cup of sugar, butter, and cooking wine.
  5. Add nutmeg, cinnamon, vanilla, almond extract, the soaked bread, raisins and almonds(which have been dusted with the flour separately).
  6. Pour this mixture into the baking mold and place inside a larger pan, like a roasting pan with high walls, and fill the roasting pan with water until the water is level with the top of the pudding mixture.
  7. Bake for two hours or until a toothpick comes out clean when inserted.
  8. Let the mold cool down fully before removing from the mold or it will separate/break apart.
Cooking in Cuban

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