Latino Inspired Bread Pudding
LATIN AMERICAN STYLE BREAD PUDDING
Researching a dessert to finish off our Latin American flavored feast, I came across LOTS of Bread Pudding recipes - this one is a combination of several!
It has a beautiful smooth consistency of baked custard, a hint of creamy coconut and spiciness of cinnamon, anise and cloves. Absolutely beautiful.
Ingredients
| Caramel: |
|---|
| ½ cup of white, gransugar |
| 2 tbs water |
| Bread Pudding: |
| ¾ cup of water |
| 2 whole cinnamon sticks |
| 1 tsp anise seeds |
| 1 tsp whole cloves |
| 1 tsp vanilla extract |
| 1 lb white bread |
| 2 cups evaporated milk |
| 2 cups coconut milk |
| 4 eggs |
| 1 ½ cups white, granulated sugar |
| ¾ tsp salt |
| 3 oz melted butter |
| 1 cup golden raisins |
Instructions
- Line the pan you will cook the pudding in with a generous coating of butter – set aside.
- Pre-heat oven to 350 oF.
- Make caramel by adding ½ cup sugar and 2 tbs of water into a small pan (non-stick works well). Heat on low – moderate heat until sugar melts and mix is a low simmer. No need to stir, just swish it round a few times. Heat the mix until it turns amber. Pour the caramel into the base of the pan – set aside.
- Make the spice tea mix by breaking up the cinnamon sticks and adding all spices into cloth bag. Boil in 1 cup of water, until water volume has reduced to ½ cup. Leave spices in water to steep until water cools. Remove the spice bag and add 1 tsp of vanilla – set aside.
- Break bread into 1 inch pieces and place in large bowl. Add evaporated milk, coconut milk and spiced tea mix to bread. Leave for 5 minutes or so to let bread soak up the milks and tea.
- In a separate bowl, mix eggs, sugar, salt and melted butter together until well incorporated. I use an electric hand mixer. Add raisins to the egg mixture and gently stir together.
- Add the egg mixture to the bread and milk and stir together using a large spoon and all is well incorporated together. The mix seems very wet. Pour mix into pan, on top of caramel.
- Make a water bath by placing pan that the pudding mix is into a larger baking pan (like roasting pan with higher sides). Add boiling water to large pan so it is about 1 inch deep. It is safer to do this step in the oven.
- Bake in preheated oven for 45 minutes to an hour. When cooked, the Bread Pudding will feel bouncy but not wobbly like jelly. A toothpick or wooden skewer will be clean when inserted into the center of the pudding.
- Some recipes say to leave in pan until cool, others say to takeout out of pan when warm, then refrigerate. In the YouTube video, I left in the pan until cool, then warmed the base of the pan in hot water so the caramel remelted. I also ran a knife between the side of the pan all around the pudding. It came out fairly easily. Another option would be to remove while the pudding is still warm and then refrigerate.
- The pudding has the texture of baked custard, flavors of wonderful spices and coconut.
- It should be eaten cold.
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