Bread Pudding Pudin De Pan Food

PERUVIAN BUDíN DE PAN RECIPE

Steps:

• Preheat the oven to 180°F / 350°C. With your hands, crumble all the bread into small pieces (maximum 2 cm in diameter). Place the breadcrumbs in a large bowl for mixing.
• Pour the milk over the breadcrumbs. Stir with a hand mixer, and very patiently mix all the bread with the milk, until all the breadcrumbs are moist. Stir for a couple of minutes until you get a thick paste. The consistency of this dish should be lumpy, so avoid using a blender.
• Add the eggs one at a time. Each time you add an egg, give it a good stir before adding the next.
• Lastly, add the sugar, melted butter, vanilla essence, and lemon zest. Stir so that the sugar is completely dissolved in the mixture. Sprinkle raisins on top. Stir once more to distribute and let the mixture rest while you prepare the caramel.
• Turn the stove to medium-low heat. Place the mold on the stove, add the water and sugar. Stir with a teaspoon until all the sugar is hydrated. Don't stir this mixture too much as the sugar will caramelize. Cook for just a few minutes until golden brown.
• After the first five minutes, the sugar and water mixture should be boiling vigorously. Wait another five minutes until it becomes dense and a nice golden color. Turn off the stove.
• Grasp the mold with tongs or gloves, and gently rotate it to distribute the caramel. Let it cool for a few minutes.
• Pour cake mix into the pan. Next, place the pan with the bread pudding inside a larger fireproof glass pan filled with 3 cm of water. This type of cooking apparatus or method is called a bain-marie.
• Take it to the oven for about half an hour to forty minutes. When the surface of the cake is golden brown, remove it from the oven and let cool for at least two hours.
• Remove the pudding, start by separating the edges of the cake from the mold by inserting a sharp knife.
• Serve in small pieces. Prepare 12 servings from the ingredients in this recipe.

PUDíN DE PAN (BREAD PUDDING)

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)

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.

BREAD PUDDING (PUDIN DE PAN)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 9x9 or 8x8 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. And 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.
• Top with your favorite dessert topping sauce.

PUDíN DE PAN (DOMINICAN BREAD PUDDING)

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.

BUDIN DE PAN, TRADITIONAL PUERTO RICAN WHITE BREAD PUDDING RECIPE - (4.3/5)

Steps:

• Tear pieces of bread into bite-sized pieces with your hands and place in a bowl. Then, mix in milk, eggs, coconut milk, sugar and raisins and break up the chunks of bread until mixture looks like a cake batter. Butter a 3-quart glass pan and pour in bread batter. Place into the oven at 350°F for 1 hour 20 minutes or until golden brown. After cooling, cut into squares and top individually with a dollop of whipped topping.