Latin American Bread Pudding
One of the classics desserts in the Latin American cuisine. You can ask me for my earliest memories of my mom’s cooking and I probably respond you “torta de pan” -bread pudding.
This sweet delicious from heaven is the perfect ending of any family reunion. It is creamy and super sweet but the raisins counteracts the sweetness with some acidity that brings the perfect balance for this dessert.
- 4 medium eggs or 3 large eggs
- 1 old baguette
- 2 tablespoon of melted butter
- 1 teaspoon of vanilla extract
- 50 gr of sugar
- 500 ml of milk
- 400 g condensed milk
- raisins optional
- 150 g of sugar
- 2 tablespoons of water
Preheat the oven 180º (350F)
Cut the baguette into small pieces. Add the milk and let it soak for at least 10 minutes.
In a big bowl add the melted butter and the sugar. Mix well.
Add all the eggs beaten, the vanilla extract, the condense milk and cinnamon (as much as you want).
Incorporate the bread soaked in milk and gently mix.
If you like, you can add as many raisins as you want.
Now it's time to prepare the caramel. You have to be very carefully because sugar can reach extremely high temperatures over 200º. First add all the sugar in a pan and wait until start to melt. Now add the water and the sugar will release some vapor. Stir until the melted sugar turns into a shiny and brown caramel.
In a oven pan pour the caramel in the bottom. Now add the mix of the bread pudding. Cover it with aluminum foil and take it to the oven for 45 minutes.
Wait a few minutes before releasing the pudding from the form. This dessert taste a lot better when is completely cold because the texture will be creamier.
Tags: Bread, desserts, pudding