One of the most common desserts in any Venezuelan dinner. Venezuelan pudín de pan — bread pudding — is a delicious way stop wasting old bread.
This the Achilles heel of my diet. I have to use my entire will force to stop me from eating an entire cake — not even exaggerating —- in one sitting. In fact, to take this pictures and to record the video was a miracle that the cake made it in one piece for the photoshoot. Just see how yummy it looks.
The thing that I love the most about this cake is that the more time it sits on the fridge, the more flavor it gets. Usually, I like to make it the day before I need it. This way the bread pudding compacts itself.
You will notice that when you take it out of the oven, the cake is spongier and it rises a bit. For that reason, let it cool in the pan for at least 20 minutes before unmolding. After that, I like to wait until it’s completely chill and compacted (about 4 hours in room temperature or 2 hours in the fridge).
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Can you freeze bread pudding?
Yes! But It doesn’t last as much as other freezer desserts. After freezing it you can let it on the freezer for up to 1 month.
Also, when reheated — in the oven because the microwave gives uneven results — it could be a little dry. You can make a little bit more of caramel and drizzle on top to add moisture.
- 4 medium eggs or 3 large eggs
- 1 old baguette
- 2 tablespoon of melted butter
- 1 teaspoon of vanilla extract
- ¼ cup sugar
- 500 ml milk
- 400 g condensed milk 1 can
- 1 tbsp cinnamon
- ⅓ cup raisins
- 1 cup sugar
- 2 tbsp water
Preheat the oven 180º (350ºF)
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 condensed milk, and cinnamon.
Incorporate the bread soaked in milk and gently mix. Add the raisins.
Now it's time to prepare the caramel. You have to be very careful because sugar can reach extremely high temperatures ---over 200º. First, add all the sugar in a pan and wait until it starts to melt. Pour the water, be careful because the sugar will release some vapor. Stir until the melted sugar turns into a shiny and brown caramel. It is important to act fast to avoid the caramel solidifying.
In an oven pan pour the caramel in the bottom and spread until the bottom is covered. Now pour the mix of the bread pudding. Take it to the oven for 45 minutes.
Wait 20 minutes before releasing the pudding from the form. Let it chill for 2 hours in the fridge before serve.