Budín de Pan (Puerto Rican Bread Pudding)
Soft Puerto Rican bread pudding with milk, raisins, cinnamon and vanilla, baked and topped with a glossy caramel.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Budín de pan is the Puerto Rican way to give day-old bread a sweet second life. Pan sobao soaks in milk, evaporated milk, eggs, butter, vanilla and warm spices, gets studded with raisins and bakes into a soft, custardy cake that slices into neat squares. A glossy caramel sauce poured on top while it is still warm finishes it off.
The Thermomix® TM7™ warms the milks with the butter, mixes in the eggs and spices, then breaks the soaked bread into a thick batter, so the budín comes out smooth and even. The caramel cooks in a small saucepan on the stove while the budín bakes in the oven.
Made in the Thermomix® TM7™
Budín de Pan (Puerto Rican Bread Pudding)
Makes: One 8 x 8 inch pan (9 squares)
- Prep20 min
- Cook1 h 10 min
- Total2 h 10 min
- Serves9
Ingredients
Budín
Caramel sauce
Instructions
- Preheat the oven to 180°C (350°F) and butter an 8 x 8 inch (20 cm) baking pan, 2 in (5 cm) deep.
- Place the milk, evaporated milk and butter in the mixing bowl and warm 4 min/50°C (122°F)/speed 2, until the butter melts.
- Add the sugar, eggs, vanilla, cinnamon, nutmeg and salt and mix 10 sec/speed 4.
- Add half of the bread, press it into the liquid with the spatula and mix 5 sec/reverse/speed 3. Add the rest of the bread, press it down and let it soak 10 minutes.
- Mix 15 sec/speed 4, until the bread breaks down into a thick, mostly smooth batter with a few small pieces. Stir in the raisins with the spatula.
- Pour the batter into the pan, smooth the top and bake in the oven 55 to 65 minutes, until golden and a knife in the center comes out clean.
- While it bakes, make the caramel sauce on the stove: cook the sugar and the 30 g water in a small saucepan over medium heat, without stirring, for 8 to 10 minutes, until deep amber. Take it off the heat, carefully add the hot water and butter (it will bubble up), then stir over low heat until smooth.
- Pour the warm caramel over the budín as soon as it comes out of the oven. Let it cool at least 30 minutes, then cut it into squares. Serve warm or cold.
Tips
- Day-old bread soaks up the custard best. If your bread is fresh, tear it and leave it out on a tray for a few hours, or dry it in the oven at 160°C (325°F) for 8 to 10 minutes.
- For a coconut budín, replace the whole milk with the same amount of coconut milk.
- Covered, budín de pan keeps 4 days in the fridge. Many people like it best cold, the next day.
