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