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Budín de pan
Bread pudding
Budín de pan: bread pudding baked in caramel with milk, eggs and raisins
Thrifty Argentine kitchens never throw away stale bread: it becomes budín de pan, soaked in sweet milk and eggs, poured into a caramel-lined ring mould and baked in a water bath until it sets into something between a flan and a pudding. Bodegones in Buenos Aires and neighbourhood bakeries serve it in fat wedges, cold, with a spoonful of dulce de leche or whipped cream, the amber caramel running down the sides. The texture should be smooth and dense with only faint traces of bread, studded with plump raisins. The mistake to avoid is skipping the blending or soaking: chunks of dry bread turn into wet sponges and the pudding splits into layers. Chef's tip: let it cool and chill overnight in the mould before turning it out; a warm budín breaks when unmoulded and the caramel won't have melted into a sauce.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the caramel
- 5 ½ oz sugar
- 3 tbsp water
For the pudding
- 9 oz stale white breadcrusts on, torn
- 3 ¼ cups whole milk
- 4 eggs
- 5 ½ oz sugar
- 2 tsp vanilla extract
- 1 tsp lemon zestfinely grated
- 2 ⅞ oz raisins
To serve
- 5 ½ oz dulce de leche (optional)
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Method
0/7 doneStep 1: Heat the oven to 350°F (300°F fan). Put 5 ½ oz sugar and 3 tbsp water in a small pan over a medium heat and cook without stirring, swirling the pan, until it turns a deep amber.
8 minStep 2: Pour the caramel at once into a 22 cm ring mould or loaf tin and tilt it to coat the base and sides. Take care: it is extremely hot.
Step 3: Warm 3 ¼ cups whole milk until steaming, pour it over 9 oz stale white bread in a bowl and leave for 15 minutes, until the bread is completely soft.
15 minStep 4: Add 4 eggs, 5 ½ oz sugar, 2 tsp vanilla extract and 1 tsp lemon zest and blend with a stick blender until smooth. Stir in 2 ⅞ oz raisins.
Step 5: Pour the mixture into the mould. Stand it in a roasting tin and pour in boiling water to come halfway up the sides.
Step 6: Bake for 55–65 minutes, until the top is golden and firm and a knife pushed into the centre comes out clean.
65 minStep 7: Cool in the mould, then chill for at least 4 hours or overnight. Run a knife around the edge and turn out onto a deep plate. Serve in wedges with 5 ½ oz dulce de leche.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 10 g
- Carbs
- 58 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does budín de pan take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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