Bread Pudding

(Budín de Pan)

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Many dishes were created with stale bread.  For instance, bread pudding and stuffing were created as a use for stale bread.   In addition, the milk and eggs are the ingredients that bind the bread pudding together – similar to the flan.  Bread pudding is a bread-based dessert.  In our culture, the stale bread traditionally used for preparing bread pudding is “pan de agua” and “pan sopao.”   They are similar to the French and Italian bread.  However, I prepare the bread pudding with 100% whole wheat bread and skim milk.   The bread pudding is normally prepared for the Christmas holidays in our culture.

Our bread pudding is so moist with a smooth texture that it can be consumed without any toppings.  However, some individuals bake the bread pudding with a caramel layer on top (similar to flan) while others prepare a flavored caramel sauce to pour over the bread pudding.  In contrast, my friend Laurie, a Vegan Chef, serves our bread pudding topped with homemade whipped cream drizzled with a dark chocolate sauce.  It is so delicious!

Furthermore, these are the countries that today consume the most bread pudding:  United Kingdom, Puerto Rico, Mexico, Argentina, Belgium, France and the Southern State of US – Louisiana.  We certainly love our bread pudding!

Let’s Get Ready to Make Bread Pudding!

Grease the bundt pan with butter, including the center tube.   

In a bowl, add 100% whole wheat sliced bread.

Shred the bread into small pieces with your hands.  Pour the skim milk and evaporated milk evenly over the bread. 

 

Let the bread soak for 3 minutes to absorb the liquid.  If using stale bread, soak for 3 to 4 hours or overnight.

With your hands, shred the bread again into smaller pieces.

The bread mixture should have a smooth consistency.

Now We Can Add the Remaining Ingredients!

Add the eggs, sugar and raisins.

Let’s now add the vanilla extract, salt, ground cinnamon and soft butter.  With a spoon, mix all the ingredients until well blended and a smooth texture is formed.

It’s Baking Time!

Preheat oven to 350°F.  Pour bread batter into a greased bundt pan and bake for one hour.   

You can also pour the batter into different baking pans.  I pour the batter into mini bundt pans for each dinner guests instead of one large bundt pan.  I love to be creative!

Remove the bread pudding from oven.  Test for doneness by inserting a toothpick near the center.  If the toothpick comes out clean, the bread pudding is ready. 

Let stand for 30 minutes or until it cools to remove the bread pudding from the bundt pan.

With a knife, cut a slice of the bread pudding and serve on a plate.  If you would like, you can drizzle rum caramel sauce (See recipe below) that I created on top of bread pudding.

Click on the button below to watch my YouTube video on How to Make Bread Pudding!

Recipe and Nutritional Facts

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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Bread Pudding


  • Author: Aida's Kitchen
  • Prep Time: 15
  • Cook Time: 1 Hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 Servings 1x

Description

A bread pudding so moist with a smooth texture that will definitely satisfy a sweet tooth.


Scale

Ingredients

  • 1 pound 100% Whole, Wheat Bread, Shredded with crust
  • 3 cups skim milk
  • 1 can (12 ounces) evaporated milk
  • 1¼ cups sugar
  • 4 eggs
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup soft margarine made with olive oil
  • 1 cup seedless raisins

Instructions

  1. Grease large bundt pan with soft margarine
  2. Place shredded bread in bowl and pour skim milk and evaporated milk evenly over bread.
  3. Let bread soak for 3 minutes.
  4. Shred bread again into smaller pieces with your hands.
  5. Add the remaining ingredients.  Stir until a smooth texture is formed.
  6. Pour bread batter into the greased bundt pan.
  7. Bake at 350°F for one hour.
  8. Test for doneness with a toothpick.  If the toothpick comes out clean, bread pudding is ready.
  9.  Let stand to cool before removing bread pudding from bundt pan.

Notes

You can serve the bread pudding with rum caramel sauce:  ½ cup sugar, ¼ cup soft margarine and ¼ cup white rum.  In a small saucepan, add all the ingredients and cook until the sugar is caramelized.  Pour over bread pudding on top if you so desire.

  • Category: Dessert
  • Cuisine: Puerto Rican

Keywords: Bread Pudding

Nutritional Facts Disclaimer

Category: Dessert, Recipes

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