Puerto Rican Bread Pudding
This bread pudding is sweet, soft, and moist. The perfect dessert to indulge in on the weekend, at the best potluck desserts, or at holiday gatherings.
Servings: 12
Calories: 382kcal
Ingredients
- ½ cup raisins
- 2 tablespoons brandy
- 2 cups whole milk
- 1 can evaporated milk
- 1 can condensed milk
- 3 eggs
- 4 tablespoons butter (melted)
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup sugar
- 1 pound stale bread
Instructions
- Soak the raisins. Mix the raisins with the brandy. Let the raisins sit while you prepare the rest of the recipe.
- Prepare the wet mixture. In a big bowl, add the condensed milk and evaporated milk, and mix. Once you can no longer feel or see the condensed milk at the bottom of the bowl, add the whole milk and mix. Add the eggs (*I like to separate the eggs in a separate dish before adding the eggs to the mix so it will be easier to incorporate into the mix). Add the melted butter, vanilla extract, and ground cinnamon. Mix until all the cinnamon is well incorporated.
- Cut bread. You can use your hands or a knife for this step. Cut the bread into small cubes and add about half to a big bowl. Add half of the liquid mixture and mix. Once the bread is wet, add the rest of the bread and liquids, and mix until all the bread is wet. Let the bread sit for 10 minutes while we finish the recipe.
- Make caramel. In a small pot over high heat, add the sugar. After about a minute, the sugar will start to dissolve. That's when you start mixing until there are only a few sugar clumps left (the sugar will clump, but keep mixing). Once there are almost no sugar clumps left, turn off the heat and keep mixing until you have a silky smooth caramel. This should take about 8 minutes.
- Prepare the mold. Quickly, pour the caramel into your baking mold. Carefully move your mold around so the caramel can cover the bottom of the mold and most of the sides.
- Finish the mixture. Add the raisins with the brandy into the bread mixture. Mix until everything is well combined. Add the mixture to the mold.
- Preheat the oven to 350℉.
- Bain marie. Put your mold into a bigger pan to make a water bath. Add hot water so it can cover at least halfway up the baking pan.
- Cook. Put your bread pudding in the oven and cook for 1 hour and 15 minutes. Test the bread pudding for doneness by inserting a toothpick in the center. It should come out clean if completely cooked. Take it out of the oven and remove the mold from the water bath. Let it cool at room temperature.
- Unmold. Run a knife around the borders of the mold to help the bread pudding come out clean. Get a serving plate bigger than your mold, put it over the mold, and quickly flip. Refrigerate or serve. Buen provecho!
Notes
- Bread. You can use your preferred bread for this recipe. The pan sobao is very popular when making this. You can use sliced bread or brioche bread.
- Caramel. The caramel part is optional. If you don't want to make it, just grease your mold. But if you do make, make sure to spread it so it can be a thin layer. This helps the caramel to completely melt when cooking.
- Baking time. The baking time varies depending on your oven, but also on your mold. A smaller mold will help the bread pudding cook quicker. Just test with a pick in the center, it should come out clean if it is done.
- Serving. You can make this in a disposable mold or a nice mold and serve it as is. There will be no need to flip the bread pudding. The flipping is optional.
Nutrition
Calories: 382kcal | Carbohydrates: 54g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 315mg | Potassium: 394mg | Fiber: 2g | Sugar: 34g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 2mg
