Pudín de Pan

Pudín de Pan Recipe - A Delicious Dominican-French Dessert

Region / culture: Dominican Republic, France | Servings: 8

Introduction

Pudín de Pan, also known as bread pudding, is a delicious and comforting dessert that is perfect for any occasion. This traditional Spanish dessert is made with simple ingredients like bread, milk, eggs, and spices, creating a rich and creamy texture that is sure to satisfy your sweet tooth.

History

Bread pudding has been a popular dessert for centuries, with variations of the dish found in many different cultures around the world. The Spanish version, Pudín de Pan, is a classic recipe that has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

1 cup of softened butter
4 cups of bread cut into small cubes (preferably french bread)
8 cups of evaporated milk
2 eggs
1 tsp of baking powder
0.5 tsp of salt
0.25 cup of raisins
4 cinnamon sticks
10 cloves

Caramel

1 cup of water
1 cup of sugar

How to prepare

Stir the eggs until the yolk and the white are well mixed.
Set aside.
Break the cinnamon sticks into 1 inch pieces and add them to the milk.
Heat the milk on low heat and turn off the heat just before it starts to boil.
Mix all the ingredients together and pour the mixture into the baking pan.
Bake for 45 minutes.
Meanwhile, prepare a light caramel by mixing the sugar and water and heating it over low heat until half of the water evaporates.
Set aside the caramel.
Insert a clean knife into the cake and if it comes out clean, remove the cake from the oven.
Allow the cake to cool before removing it from the pan.
Serve the cake covered with the caramel.
Enjoy as a dessert or serve it with hot cocoa or coffee.

Variations

Add chocolate chips or nuts for extra flavor and texture.
Use different types of bread, like brioche or challah, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to use day-old bread for the best texture in your pudding.

- Soaking the bread in the milk mixture for at least 30 minutes will help it absorb the flavors and create a creamy texture.

- Adding raisins and spices like cinnamon and cloves will enhance the flavor of the pudding.

- Be sure to bake the pudding until it is set and a knife inserted into the center comes out clean.

Serving Suggestions

Pudín de Pan can be served warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Cooking Techniques

Baking the pudding in a water bath will help ensure a creamy and custardy texture.

Ingredient Substitutions

You can substitute the raisins with dried cranberries or chopped apricots for a different flavor profile.

Make Ahead Tips

Pudín de Pan can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve Pudín de Pan in individual ramekins for a more elegant presentation, topped with a sprinkle of powdered sugar.

Pairing Recommendations

Pudín de Pan pairs well with a glass of sweet sherry or a cup of strong coffee.

Storage and Reheating Instructions

Store any leftover Pudín de Pan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Pudín de Pan contains approximately 350 calories.

Carbohydrates

Each serving of Pudín de Pan contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pudín de Pan contains approximately 20 grams of fats.

Proteins

Each serving of Pudín de Pan contains approximately 8 grams of proteins.

Vitamins and minerals

Pudín de Pan is a good source of calcium, vitamin D, and iron.

Alergens

Pudín de Pan contains gluten, dairy, and eggs.

Summary

Pudín de Pan is a delicious dessert that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a satisfying treat for any occasion.

Summary

Pudín de Pan is a classic Spanish dessert that is rich, creamy, and full of comforting flavors. Whether served as a sweet treat after dinner or enjoyed with a cup of coffee in the afternoon, this bread pudding is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in my grandmother's small village in the countryside. My grandmother was a wonderful cook, and she had acquired many recipes from various places and people over the years. One day, while rummaging through her old recipe book, I stumbled upon a recipe for Pudín de Pan.

I had never heard of Pudín de Pan before, but the ingredients and instructions intrigued me. It seemed like a simple yet delicious dessert, made with ingredients that were readily available in our kitchen. I asked my grandmother about it, and she smiled warmly before telling me the story behind the recipe.

She explained that Pudín de Pan was a traditional Spanish dessert that had been passed down through generations in our family. It was a simple dish, made with leftover bread, milk, sugar, and eggs. The key to making a delicious Pudín de Pan, she told me, was to soak the bread in the milk and eggs for a long time, allowing it to absorb all the flavors before baking it in the oven.

My grandmother had learned the recipe from her own mother, who had learned it from her mother before her. It was a cherished family recipe, and my grandmother was happy to pass it down to me. She showed me how to make the Pudín de Pan, guiding me through each step and teaching me the tricks and techniques that had been handed down through the generations.

I remember the first time I made Pudín de Pan on my own. I carefully followed my grandmother's instructions, soaking the bread in the milk and eggs, sprinkling sugar on top, and baking it in the oven until it was golden brown and delicious. The smell that filled the kitchen was heavenly, and I couldn't wait to taste the finished product.

When the Pudín de Pan was finally ready, I served it to my family with a dollop of whipped cream on top. The first bite was pure bliss - the bread was soft and custardy, with a hint of sweetness from the sugar and a touch of warmth from the cinnamon. My family raved about how delicious it was, and I beamed with pride, knowing that I had successfully carried on the tradition of making Pudín de Pan.

Since that day, Pudín de Pan has become a staple in my own kitchen. I make it whenever I want to bring a taste of my childhood to the table, or whenever I want to share a piece of my family history with others. The recipe has become a part of who I am, a connection to my past and a reminder of the love and care that my grandmother put into everything she cooked.

As I write this story, I can't help but smile at the memories that flood back to me - the smell of the Pudín de Pan baking in the oven, the taste of it on my tongue, and the warmth of my grandmother's hands guiding me through each step. I am grateful for the gift of this recipe, and I know that I will continue to make Pudín de Pan for many years to come, passing it down to future generations and keeping the tradition alive.