If you are used to bread pudding that is similar, in texture and flavor to that of French toast, then this is not it. Dominican pudín de pan is like no other bread pudding I have tasted elsewhere: ours is chewy and moist, very aromatic and flavourful.

Time: 40 Mins
Difficulty: Medium
Serve: 6 people

Before starting to cook: Pre-heat the oven to 300 °F. Butter up a 3-inch tall baking pan and sprinkle bottom with brown sugar.

Ingredients:

• 1/4 cup of brown sugar
• 1/4 cup of softened butter
• 8 bread slices cut into small cubes
• 2 cups of evaporated milk
• 3 eggs
• 1/2 cup of ginger root cut into slices
• 1/2 teaspoon of salt
• 1/4 cup of raisins
• 4 cinnamon sticks
• 1/2 cup of sugar
• 10 cloves

Preparation:

1. Boil the ginger, cinnamon, cloves and sugar in 4 cups of water over low heat until the liquid has reduced to half. Remove the ginger, cloves and cinnamon sticks and add the butter, followed with the bread. Mix well, while cooking over very low heat. Turn off the heat.
2. In a separate bowl mix milk and eggs. Stir well. Sieve this mixture and add to the bread. Using a fork mash the bread until you obtain a lumpy batter. Add the raisins and stir well. Remove from stove.
3. Bake until a you insert a knife in the center and it comes out clean (about 45 minutes).
4. Serve at room temperature. Use as dessert or to accompany hot cocoa or coffee.