Best Julia Alvarezs Pudin De Pan Bread Pudding Recipes

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JULIA ALVAREZ'S PUDIN DE PAN (BREAD PUDDING)



Julia Alvarez's Pudin de Pan (Bread Pudding) image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield Eight servings

Number Of Ingredients 13

1 loaf high-quality sliced bread, crusts removed and cut into 1-inch squares
6 cups whole milk
1 3/4 cups sugar
1/2 teaspoon salt
1 stick sweet butter, plus more for greasing the pan
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup dark rum
Grated peel of 1 lemon
4 eggs, well beaten
3/4 cup dried prunes, pitted
1 cup guava paste (available at Spanish groceries)
1/4 cup brown sugar (unrefined, if possible)

Steps:

  • Preheat the oven to 375 degrees.
  • In a large saucepan over medium-low heat, warm the bread, milk, sugar, salt, butter, cinnamon, vanilla, rum and lemon peel. When warm, remove from heat and stir in the beaten eggs. Add the prunes and stir well. Pour this mixture into an oiled 9-by-12-inch baking dish. Slice the guava paste into thin strips and press into the top of the mixture. Sprinkle with the brown sugar and bake for 50 to 60 minutes, until the top is golden and the pudding smells great.

Nutrition Facts : @context http, Calories 633, UnsaturatedFat 8 grams, Carbohydrate 95 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 503 milligrams, Sugar 62 grams, TransFat 0 grams

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

BREAD PUDDING (PUDIN DE PAN)



Bread Pudding (Pudin De Pan) image

Make and share this Bread Pudding (Pudin De Pan) recipe from Food.com.

Provided by 1PugMom2

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1/4 lb stale bread
2 cups hot milk
2 eggs (beaten)
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter (melted)
1 pinch salt
1/2 cup raisins
4 1/2 teaspoons flour

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.

Nutrition Facts : Calories 201.9, Fat 6.9, SaturatedFat 3.7, Cholesterol 69, Sodium 185.1, Carbohydrate 31, Fiber 0.8, Sugar 18.6, Protein 5.1

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



Budin de Pan, Traditional Puerto Rican White Bread Pudding Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 7

12 (1-ounce) slices of white bread
1 cup milk
2 eggs
1 can coconut milk
3 1/4 cup raisins
1/4 cup sugar
freshly whipped cream or thawed whipped cream topping for serving

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.

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