This is the Pudín de Pan Recipe (Dominican Spiced Bread Pudding) if you like it chewy, moist, aromatic, and flavorful. It's like no bread pudding I have tasted elsewhere.
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.
In almost all Dominican desserts, spices are a fundamental part. Cinnamon and cloves are used in many of them. Other spices used in desserts are ginger (OK, technically it is a root vegetable), star anise, and others.
This Pudin de Pan recipe is all about spices
In bread pudding, the combination of spices that is used varies from house to house, but in my home recipe, we go pedal to the metal: cinnamon, ginger, and cloves. And if I felt a little more adventurous, even a pinch of powdered allspice berries.
About our recipe
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.
Pudín de Pan (Spiced Bread Pudding) is a great way to use leftover day-old bread. One of our favorite ways to do so.
Who's with me?
Dominican Pudín de Pan Recipe
- 2 1/2 cups of evaporated milk
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of grated ginger root or ginger powder
- 1/2 teaspoon of clove powder
- 1/4 teaspoon of salt
- 1/2 cup of brown sugar
- 3 cups (5 oz [142 gr]) of day-old bread cut into small cubes
- 1/4 cup of golden and dark raisins Or whichever you have
- 1/3 cup of softened butter
For greasing pan
- 4 tablespoons butter room temperature
- 1/4 cup of brown sugar for dusting pan
Mix the eggs: Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
Cook the bread: In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread is soaked in the milk. Add the butter and stir until it melts and mixes completely. Remove from heat.
Mix bread and eggs: Add the bread to the milk and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan.
Prepare the baking pan: Butter a 6-cup baking pan (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat.
Bake: Bake in a preheated oven at 400°F [200°C] for 35 minutes, or until you insert a toothpick and it comes out clean.
Remove from mold: Once you remove the pudding from the oven, let it cool down to room temperature. Carefully remove it from the mold with a toothpick. Put a plate or tray on the mold, and turn it over.
Serve: Some people prefer it a bit cold (put it in the fridge), although I prefer it at room temperature.