Budin De Pan Food

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BUDíN DE PAN (BREAD PUDDING)



Budín de Pan (Bread Pudding) image

Budin de Pan - this creamy bread pudding is spiced with cinnamon, cloves and soaked with a caramelized sugar syrup!

Provided by www.kitchengidget.com

Categories     Desserts & Treats

Time 4h20m

Number Of Ingredients 12

1 cup sugar
1/4 cup water
20 whole cloves (optional)
1 lb French bread, cut into 1-in cubes
2 can (12oz each) evaporated milk
1 cup white sugar
3 large eggs
½ cup butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins (optional)

Steps:

  • Preheat oven to 350°F.
  • You will need a baking dish for the bread pudding. You can use a 13x9 pan, 12-inch round or anything similar.
  • You will also need a larger roasting pan that can hold the pudding pan along with water for the "bath." Set the pans aside.
  • In a large bowl whisk together evaporated milk, sugar, eggs, butter, vanilla, cinnamon, salt and raisins (if using). Mix in bread and let soak for at least 10 minutes, until thoroughly saturated.
  • In a microwave safe dish (such as a 2-cup Pyrex measuring cup) combine the sugar, water and cloves (if using). Start with 4 minutes and microwave until sugar begins to melt, bubble and turn a light amber color.
  • Add additional time in 30 second increments until a deep caramel color is achieved. Be careful after it begins to darken since it can burn easily.
  • Strain out the cloves and quickly pour the caramel into the pan and swirl to coat the bottom. CAUTION: Use an oven mitt or towel when handling since the pan will be hot.
  • Let caramel cool before adding bread pudding mixture to thedish. Place pudding dish in the larger dish and fill the large dish with hotwater that comes halfway up the side of the smaller pan.
  • Bake at 350°F for 1 hour. A knife inserted in the center should come out clean when done. If not, continue cooking and checking for doneness.
  • Remove budín from water bath and let cool to room temperature. For best results, refrigerate at least 2 hours or overnight to set and develop flavor. Bring to room temperature before turning over on a tray and unmolding.

Nutrition Facts : Calories 360 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 374 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BUDIN (PUERTO RICAN BREAD PUDDING)



Budin (Puerto Rican Bread Pudding) image

Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!

Provided by Nande

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 5h

Yield 10

Number Of Ingredients 13

1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
½ cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 ½ cups white sugar
1 teaspoon vanilla extract
¾ teaspoon salt
¼ cup butter, melted

Steps:

  • Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
  • Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
  • Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 74.9 g, Cholesterol 115.8 mg, Fat 15.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 8.5 g, Sodium 656.1 mg, Sugar 52.3 g

BUDIN DE PAN CON CARAMELO



Budin de Pan con Caramelo image

Growing up in the Latin communities of New York City, I ate my fair share of budin de pan, a custard-like bread pudding with a caramel topping similar to flan. It was a dessert widely sold in bodegas and often displayed next to coquito Cubanos, a baked shredded coconut dessert with sweetened condensed milk, or dulce de membrillo, a Spanish-style quince jelly. Although budin de pan has most of the same ingredients as other bread puddings, its texture and flavor are different. If you like flan, you will love this version of bread pudding.

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups granulated sugar
4 large eggs
2 cups whole milk
1/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1 orange, zested
8 ounces sliced white bread (see Cook's Note)
4 tablespoons unsalted butter, melted
1/2 cup raisins

Steps:

  • Preheat the oven to 350 degrees F. Bring a large pot or kettle filled with water to a simmer.
  • Add 3/4 cup of the granulated sugar to a small saucepan and cook over medium-low heat until it begins to melt, 2 to 3 minutes. Use a wooden spoon to slowly stir the sugar until the melted sugar becomes the color of maple syrup, 3 to 5 minutes. Immediately pour the caramel into an 8-inch square baking dish and quickly tilt the baking dish from side to side to coat the bottom with the caramel. As you tilt the baking dish, the caramel will begin to set and it's OK if it doesn't completely coat the bottom because the caramel will spread evenly as it bakes. Set aside the caramel-coated baking dish.
  • Whisk together the eggs, milk, light brown sugar, vanilla, cinnamon, salt, orange zest and remaining 1/2 cup of granulated sugar in a large bowl. Tear the bread into large pieces and press into the milk mixture. Add in the melted butter and raisins, then use your hands to squeeze the bread into the wet ingredients until the mixture resembles wet oatmeal and you no longer see large pieces of bread. Pour the mixture into the caramel-coated baking dish.
  • Place the baking dish in a large roasting pan. Place the roasting pan in the preheated oven. Pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish. Carefully close the door to the oven and bake until the top is golden and a toothpick inserted into the center comes out clean, 1 hour 25 minutes to 1 hour 30 minutes. Let cool at room temperature on a wire rack for 1 hour 30 minutes.
  • To unmold, run a paring knife around the edge of the baking dish to release the sides and then carefully invert the bread pudding onto a rimmed serving dish, allowing the caramel to pour out from the bottom of the pan over the top. Cut into 8 to 10 pieces. Serve at room temperature or chilled if desired.

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