Best Pudin De Pan Chocolate Recipes

PERUVIAN BUDíN DE PAN RECIPE

Steps:

• Preheat the oven to 180°F / 350°C. With your hands, crumble all the bread into small pieces (maximum 2 cm in diameter). Place the breadcrumbs in a large bowl for mixing.
• Pour the milk over the breadcrumbs. Stir with a hand mixer, and very patiently mix all the bread with the milk, until all the breadcrumbs are moist. Stir for a couple of minutes until you get a thick paste. The consistency of this dish should be lumpy, so avoid using a blender.
• Add the eggs one at a time. Each time you add an egg, give it a good stir before adding the next.
• Lastly, add the sugar, melted butter, vanilla essence, and lemon zest. Stir so that the sugar is completely dissolved in the mixture. Sprinkle raisins on top. Stir once more to distribute and let the mixture rest while you prepare the caramel.
• Turn the stove to medium-low heat. Place the mold on the stove, add the water and sugar. Stir with a teaspoon until all the sugar is hydrated. Don't stir this mixture too much as the sugar will caramelize. Cook for just a few minutes until golden brown.
• After the first five minutes, the sugar and water mixture should be boiling vigorously. Wait another five minutes until it becomes dense and a nice golden color. Turn off the stove.
• Grasp the mold with tongs or gloves, and gently rotate it to distribute the caramel. Let it cool for a few minutes.
• Pour cake mix into the pan. Next, place the pan with the bread pudding inside a larger fireproof glass pan filled with 3 cm of water. This type of cooking apparatus or method is called a bain-marie.
• Take it to the oven for about half an hour to forty minutes. When the surface of the cake is golden brown, remove it from the oven and let cool for at least two hours.
• Remove the pudding, start by separating the edges of the cake from the mold by inserting a sharp knife.
• Serve in small pieces. Prepare 12 servings from the ingredients in this recipe.

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.

CARIBBEAN BREAD PUDDING (PUDíN DE PAN)

Steps:

• Gather the ingredients.
• Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch 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. 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. Serve with ice cream or whipped cream if desired.

PUDIN DE PAN CHOCOLATE

Steps:

• Preheat oven to 350.
• Grease 1.5 qt pan.
• Combine 2 c milk, sugar, chocolate chips, butter and heat to melt chocolate and butter on stove or in microwave.
• Remove from heat and stir in bread cubes, cinnamon, vanilla, and remaining 1 cup of milk.
• Stir in eggs.
• Let sit 5 minutes.
• Pour into greased pan.
• Bake 45-55 minutes, until knife comes out clean.
• Serve warm with whipped cream.

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.

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.