Budín De Pan Con Manzanas Y Caramelo Food

BUDíN DE PAN CON MANZANAS Y CARAMELO

Steps:

• Calienta el horno a 350ºF.
• Derrite la mantequilla en una sartén grande a fuego medio. Añade las manzanas; cocínalas 5 min. o hasta que estén tiernas pero crujientes, revolviéndolas con frecuencia. Sácalas del fuego.
• Pon los chiclosos en un tazón apto para microondas. Añade 2 cdas. de leche evaporada; reserva. Vierte la leche evaporada restante en un tazón grande. Agrega la leche condensada, los huevos, la vainilla y la canela; mezcla todo bien con un batidor de varillas. Agrega el pan; revuelve hasta que el líquido se absorba. Incorpora las manzanas y los arándanos; vierte la mezcla en una fuente para hornear de 2 cuartillos de capacidad, enmantequillada. Ponla a hornear dentro de otra fuente más grande con agua (baño maría).
• Hornea el pudín 1 hora 10 min. o hasta que al insertar un cuchillo al centro, éste salga limpio.
• Calienta los chiclosos en un tazón apto para microondas a potencia ALTA 1 min. o hasta que se derritan del todo, revolviéndolos cada 30 segundos. Rocía con esto el budín y sírvelo con copos de COOL WHIP.

BUDIN DE PAN CON CARAMELO

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.