I was in a competition.
I was ousted of the competition.
The next challenge was a video.
This is my first attempt at a video.
I am very nervous.
I say now, u’m and TA-DA!
Not to mention other weird sound effects.
Ok here we go….
Let me apologize in advance.
Sorry, please forgive me and I hope we can still be friends.
Budín de Pan (Bread Pudding) from Meseidy Rivera on Vimeo.
Budín de Pan (Bread Pudding)
- ½ cup sugar
- 2 tbs (water)
- ½ cup water
- 1½ cups sugar
- 2 cinnamon sticks
- 3/4 tsp. salt
- 15 whole cloves
- 1/4 lb. butter
- 1 tsp. anise seeds
- 4 eggs
- 1 lb day old bread
- 1 tsp. vanilla
- 2 cups evaporated milk
- 2 cups coconut milk
- 1/2 raisins
In a medium non-stick sauce pan, mix sugar and water and stir a couple of times. Heat this over medium heat, swish it around, until the syrup melts and turns golden, no need to stir. Large bubbles will begin to form and it will take on an amber color. Remove from heat immediately.
Pour the caramel into the “budí-pan”. Coat the pan with the syrup slowly turning the pan letting the syrup cover the bottom and sides. Let it sit for about 10 minutes or so until the caramel hardens, set aside.
Prepare a tea using water, cinnamon, anise, cloves and vanilla, boiling until the water darkens. Remove the cloves, anise and cinnamon sticks.
Tear the bread into small 1 inch pieces. Add the milk and “tea” to the bread and let it soak. Mash the bread with a wooden spoon or spatula. It needs to be lumpy.
Mix together eggs, sugar, salt, and melted butter. Stir in the raisins. Mix with bread mixture using a large spoon. Pour bread mixture over a caramelized mold.
Place the mold into a larger rectangular pan that is at least 2 inches deep. Place both of these into an oven that’s been preheated to 350ºF. Pour hot water into the larger pan covering up to 1/2 inch of the budin pan.
Bake for approximately 45 mins to 1 hour or until a toothpick comes out clean when inserted into the center of the budín.
Let cool. Refrigerate. When ready to serve, invert the budín onto a serving plate. The caramel syrup will cover the budín.
Keep refrigerated. May be served at room temperature.
I do your recipe. And is the best bread pudding that I prepared. My husband and co-workers love it. Hello from Arecibo, Puerto Rico.
Norma O. Riess says
Do you use sweetened or unsweetened coconut milk?
girl, you totally need to be on the Food Network! You did a fabulous job! Keep them coming’!
KT KHU says
Your video is really good. I had to do a project for school and I was talking about Budin. Your video was very helpful! My recipe was a little different from yours but I didn’t think it really mattered.
I’m Linda and i’m from Holland. It’s a very smal country in Europe. I love to bake and make something out of nothing.
I regularly check out your blog and saw this amazing breadpudding. I always wanted to make one but i was always afraid that is would taste too eggy, i don’t really like that taste in cake or something else. Except just eggs! But when i saw your video i knew i had to make it!!
So i gave it a chance and it was amazing!!!! No eggy-taste!!!! I will most sertainly be making this a lot more often.
Thanks for al you’re lovely recipes and keep up the good work.
I found this recipe last night and made it for Sunday dinner for my folks and they loved it. I’ve made a little video of mine (and flipping it over) in all my excitement I may have called it a BuPAN.
I made it with brioche and had to just put it straight in the oven as I used a springform cake tin that wasn’t exactly water tight. It seemed to work fine the centre was a teeny bit gooey, but in the best sort of way, everyone loved it.
I’ll upload the video soon.
That was awesome! I can just smell it all the way from New York! For me, the holidays always meant Budín de Pan and Arroz con Dulce. Speaking of Arroz con Dulce…**AHEM**…(hint hint). 😉
Ivonne Figueroa says
You did a beautiful job in presenting our of Puerto Rico’s great traditional recipes. Congratulations on a job well done, and Thank You for staying traditional.
Your budin is differen from mine…you did great job and you know you have my vote. You are quite talented y mucha suerte!
Great first video! One question, did you use regular evaporated milk or did you use sweetened condensed milk?
Thanks and look forward to more!
Question: Would the bread traditionally be pan de agua or pan sobao?
Pan sobao would be better then pan de agua. The budin will come out more dense.
neal carpenter says
I’ve been to PR twice and have never had this! Bread pudding meets flan. I’m so sad. This looks amazing. I see making this in my future. AND, I like the video. Please do more.
I can almost taste the “Budin”. I’m making some just for me.
I enjoyed watching the video.
Yes, very easy to follow. Great video! Keep up the good work. 🙂
Aww…your doggie’s so good…s/he waited till the end to come cheer for his/her mum! Mine will be lurking around while I cook….hehe..
Must say you did a great job….The video is great