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've had elsewhere.
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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.
This Pudin de Pan recipe is all about 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), star anise, and others.
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.
Our bread pudding 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?
Pudín de Pan Recipe (Dominican Spiced Bread Pudding)
- 1/4 cup of brown sugar for dusting pan
- 4 tablespoons of softened butter for greasing pan
- 3 1/2 cups of evaporated milk
- 3 large eggs
- 1 teaspoon of cinnamon powder
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of grated ginger root or ginger powder
- 1/2 teaspoon of clove powder
- 5 cups (10 oz [284 gr]) of day-old bread cut into small cubes
- 1/4 cup of golden and dark raisins
- 1/2 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.