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.
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?
Dominican pudín de pan or budin de pan is like no bread pudding I have tasted elsewhere: chewy, moist, very aromatic and flavorful. Learn how to make it.
- 2 tablespoons of brown sugar
- 1/2 cup of softened butter
- 4 1/2 cups of evaporated milk
- 3 cups of day-old bread cut into small cubes
- 3 eggs
- 1/2 teaspoon of grated ginger root or ginger powder
- 1/2 teaspoon of salt
- 1/4 cup of golden and dark raisins
- 1 teaspoon of cinnamon powder
- 1 teaspoon of vanilla extract
- 1/2 cup of sugar
- 1/2 teaspoon of cloves powder
- Butter 3-inch tall baking pan
- Coat the bottom of the pan with the brown sugar.
- Pre-heat the oven to 300 °F.
- Mix the eggs with half a cup of 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 and clove powder to it.
- When it breaks a boil add the bread cubes.
- While it is still cooking over low heat make sure that all the bread is soaked in milk.
- Add the ginger and raisins, and remaining butter, mix and remove from the heat.
- Let the bread mixture cool to room temperature.
- Add the egg mixture to it and mix well.
- 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 (about 45 minutes).
- Let it cool to room temperature before removing from the pan.
Using different breads will give different flavors and texture. I personally prefer French bread, but any plain bread will do.