Budin Puerto Rican Bread Pudding Food

PUERTO RICAN BREAD PUDDING

Steps:

• Preheat the oven to 350°F
• Shred the bread, put it in a container and pour in the condensed milk.
• Add the evaporated milk. Mix the ingredients well so the bread is completely wet.
• Beat the eggs and add them to the mixture.
• Add the melted butter, raisins and if you want, some wine.
• Mix again and pour the mixture into a greased cake pan.
• Bake for 25 minutes or until a knife comes out clean after inserting into the pudding.
• Let it cool down completely before taking it out of the pan and serving.

BUDIN (PUERTO RICAN BREAD PUDDING)

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.

BUDíN DE PAN (BREAD PUDDING)

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.

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.

BUDIN (PUERTO RICAN BREAD PUDDING)

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.

COCONUT BREAD PUDDING FROM PUERTO RICO/BUDIN DE COCO DE PUERTO RICO

Steps:

• Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.
• Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top.
• Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes. Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.

BUDIN - COSTA RICAN BAKED PUDDING

Steps:

• Butter a baking dish, preheat oven to 350 degrees.
• Place bread into large saucepan, add milk and let stand for five minutes.
• Add vanilla, cinammon, butter and sugar to the saucepan, then bring to a boil, stirring occasionally.
• Remove from heat and let cool for five minutes.
• In separate bowl, beat eggs and set aside.
• Place bread mixture in a blender jar (fill only halfway at first, start blender). Then, with blender running, ladle rest of mixture into blender. Process till smooth and return mixture to saucepan.
• Take one cup of hot mixture and ladle slowly into beaten eggs to temper them. Then add egg mixture to saucepan. Stir well to incorporate. If adding other ingredients (raisins, coconut, etc) add now.
• Pour into prepared pan and bake for one hour or until toothpick inserted in center comes out clean. Let cool to room temp for easy cutting.

17 BEST PUERTO RICAN RECIPES

Steps:

• Select your favorite recipe from the list above.
• Organize all the required ingredients.
• Prepare and enjoy in 30 minutes or less!

#EASYRECIPE: PUERTO RICAN COCONUT RICE PUDDING

Steps:

• Ingredients 2 cups pearl rice, short-grain high-starch rice, soaked overnight 4 cups water1 teaspoon kosher salt 1 vanilla bean (sub 3 teaspoons vanilla extract) 4 cinnamon sticks 3 tablespoons fresh ginger, skin removed, sliced into ¼ inch thick planks8 whole cloves2 15-oz cans Coconut Milk (unsweetened) 1 cup sugar ½ cup raisins Fresh Ground Nutmeg Fresh ground CinnamonAdd Ingredients to My Cart

BUDIN DE PAN (MEXICAN BREAD PUDDING RECIPE)

Steps:

• Preheat the oven to 350°F. Place one oven rack directly in the center. Set out two 9X5 inch loaf pans. Place 2 tablespoons of butter in each pan. Generously butter the sides of the pan(s) and spread the mass of the butter on the bottom. Then sprinkle 1/2 cup of brown sugar over the bottom of each loaf pan. Set aside.
• Place a large 6-8 quart saucepot over medium heat. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir well. Bring to a boil, and then immediately remove from heat so the milk mixture does not boil over.
• Tear the bread into pieces and place them into the milk mixture. Use a wooden spoon to press them down to saturate all the bread. (No need to remove the crust.)
• Allow the bread to soak for 5-10 minutes. In a separate bowl beat the eggs and vanilla together. Stir the egg mixture into the bread and cream mixture. Stir continuously so the eggs mix well and do not scramble. After stirring, the bread should have completely absorbed into mush.
• Pour the bread pudding batter evenly into the prepared loaf pans. Place on the center rack and bake for 55-60 minutes. It should be puffed in the center and dark brown on top.
• Remove the loaves and allow them to rest for 10-15 minutes. Then run a small knife around the edges of each pan to loosen the loaves. Place a serving platter over each loaf pan and flip the loaf onto the platter. Make sure to do this while the pan is still warm on the bottom so the caramel sauce comes out easily. Serve warm or at room temperature.