Pudín de Pan (Dominican Spiced Bread Pudding)

Pudín de Pan Recipe (Dominican Spiced Bread Pudding):  It's like no bread pudding I have tasted elsewhere: chewy, moist, very aromatic and flavorful.

We Dominicans did not come up with the idea of bread pudding (pudín de pan or budín de pan), it seems to be a near-universal dish, but like everything in our cuisine we gave it our own touch and added a ton of flavor.

And we did that by adding spices, lots of it. In case you haven’t noticed, we love our spices.

Pudín de Pan Recipe (Dominican Spiced Bread Pudding):  It's like no bread pudding I have tasted elsewhere: chewy, moist, very aromatic and flavorful.Pudín de Pan Recipe (Dominican Spiced Bread Pudding):  It's like no bread pudding I have tasted elsewhere: chewy, moist, very aromatic and flavorful.

With a great combination of spices (how can you go wrong with ginger?) and a soft chewy texture this is going to please everybody around the table. And since we don’t have an “official” Christmas dessert I formally propose we adopt this gem of a dish for that purpose.

Who’s with me?

 Aunt Clara

Pudín de Pan Recipe (Dominican Spiced Bread Pudding)
 
Prep time
Cook time
Total time
 
Ingredients
  • ¼ cup of brown sugar for dusting pan
  • 4 tablespoons of softened butter for greasing pan
  • 3½ cups of evaporated milk
  • 3 large eggs
  • 1 teaspoon of cinnamon powder
  • ½ cup of sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of grated ginger root or ginger powder
  • ½ teaspoon of clove powder
  • 5 cups (10 oz [284 gr]) of day-old bread cut into small cubes
  • ¼ cup of golden and dark raisins
  • ½ cup of softened butter
Instructions
  1. Grease a 12-cup baking pan
  2. Coat the bottom of the pan with the brown sugar.
  3. Pre-heat the oven to 400 °F [200 °C]
  4. Mix eggs with half a cup of milk (reserve remaining milk).
  5. Sieve to get rid of undissolved egg parts.
  6. Reserve.
  7. In a deep pot boil the remaining milk over very low heat, adding the cinnamon, sugar, salt, vanilla, ginger and clove powder to it.
  8. When it breaks a boil add the bread cubes and raisins.
  9. While it is still cooking over low heat make sure that all the bread is soaked in milk.
  10. Add remaining butter, mix until the butter has melted and remove from the heat.
  11. Add the egg mixture to it and mix well and fast.
  12. Pour the batter into the baking pan being careful not to disturbe the sugar coating.
  13. Bake until a you insert a knife in the center and it comes out clean (50-60 minutes).
  14. Cool to room temperature before removing from the pan. Serve slightly chilled.
Notes
Using different breads will produce bread puddings with different flavors and textures. I personally prefer French bread or pan de agua, but any plain bread will do.
Author:
Serves: 8 porciones

Ingredients
  • ¼ cup of brown sugar for dusting pan
  • 4 tablespoons of softened butter for greasing pan
  • 3½ cups of evaporated milk
  • 3 large eggs
  • 1 teaspoon of cinnamon powder
  • ½ cup of sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of grated ginger root or ginger powder
  • ½ teaspoon of clove powder
  • 5 cups (10 oz [284 gr]) of day-old bread cut into small cubes
  • ¼ cup of golden and dark raisins
  • ½ cup of softened butter

Instructions
  1. Grease a 12-cup baking pan
  2. Coat the bottom of the pan with the brown sugar.
  3. Pre-heat the oven to 400 °F [200 °C]
  4. Mix eggs with half a cup of milk (reserve remaining milk).
  5. Sieve to get rid of undissolved egg parts.
  6. Reserve.
  7. In a deep pot boil the remaining milk over very low heat, adding the cinnamon, sugar, salt, vanilla, ginger and clove powder to it.
  8. When it breaks a boil add the bread cubes and raisins.
  9. While it is still cooking over low heat make sure that all the bread is soaked in milk.
  10. Add remaining butter, mix until the butter has melted and remove from the heat.
  11. Add the egg mixture to it and mix well and fast.
  12. Pour the batter into the baking pan being careful not to disturbe the sugar coating.
  13. Bake until a you insert a knife in the center and it comes out clean (50-60 minutes).
  14. Cool to room temperature before removing from the pan. Serve slightly chilled.

Notes
Using different breads will produce bread puddings with different flavors and textures. I personally prefer French bread or pan de agua, but any plain bread will do.

Comments

  1. Melva

    Love your recipes … I made it and changed it a bit by adding coconut milk as well and it came out delicious … I also did sugar caramel on the bottom because I didn’t have brown sugar as if I was making flan and let me tell you that it was the best puddin I have ever tasted … Recommend it …

  2. Olga

    I love this receip.it works for me cause I always loss out bread but Not nomore….I did it 2 times this week but the FIRtS time it burn and wasn’t rigth cook.so I try again and covered it came delicious ….thanks for the receip Tia Clara .

  3. anna isabel martin

    I’m going to try your recipe today, it looks soo good. This is so similar to my mothers recipe but she sometimes added grated apples to it and it was delicious. Thanks for the recipe, I hope it comes out good

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