puerto rican bread pudding

Diana’s Bread Pudding Puertorriqueña

This gorgeous Caribbean version of bread pudding popped up on my friend’s Facebook feed. Of course, I had to have it. It looks gorgeous, and I promise you won’t be disappointed with it on your dessert place. Gracias, amiga!

My dessert weakness is bread pudding. At once comforting and elegant, a light, rich, golden-toned bread pudding is the best way to end a meal. If the bread pudding is flavored with a liquor, all the better.

Diana was quick to respond to my request for the recipe, and over-delivered, with two versions. One is the regular Puerto Rican bread pudding, and the other Bread Pudding Puertorriqueña has liquor. She recommends a good Puerto Rican rum.

 

 

Bread Pudding Puertorriqueña

Use an 8x8x2 pan.
(Note from Diana: I used a round 9-inch pan.)

Caramel

Place 1 cup of sugar in a large skillet over medium heat. Do not use a spoon to stir the sugar. Slide the skillet from side to side, shaking the sugar as you do so. Keep sliding and shaking the pan as the sugar melts. Work quickly but carefully in order not to burn yourself. The entire process takes about 8 minutes. The sugar will turn golden color. Don’t let it burn (turn brown) or it will taste bitter.

As soon as the sugar turns a golden color, pour it in the pan you will be using. Turn the pan in order to cover the bottom and sides before the sugar hardens.

Bread Pudding

1 lb white bread (I actually used potato bread)
3 1/2 cups fresh milk (I used Lactaid)
3 medium eggs (break but don’t stir)
2 ounces (4 tablespoons) melted butter
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons vanilla
1 ¼ cups sugar for the pudding
½ cups raisins
1 cup sugar for the caramel

1. Pour caramel in pan and coat bottom and sides.
2. Cut the bread crust off. Tear the bread into pieces and soak it in the 3 ½ cups of milk for 15 minutes.
3. Squeeze the bread. If there are still lumps, break the lumps with a fork. Place the bread in a deep container.
4. Preheat the oven to 375 degrees F and place a pan with water in the oven (you will be placing the pan with the pudding inside the pan with the water). Make sure the pan fits. The water should cover the pan 2/3rds of the way.
5. Add the butter, sugar, cinnamon, salt, and vanilla. Stir. (I use a hand held mixer)
6. Add the eggs. Stir.
7. Add the raisins and stir (I use a wooden spoon to stir the batter after adding the raisins).
8. Pour the mix into the baking pan and cook double-boiler style at 375 degrees F for 1 hour. After 1 hour, increase the temperature to 400 degrees for 10 extra minutes or until a toothpick, inserted to test the pudding, comes out clean.
8. Let it cool for 5 minutes and turn immediately onto your serving platter. Let cool on counter top and then refrigerate. (DO NOT WAIT longer than 5 minutes before you turn it or the caramel will harden making it impossible to turn it without losing the top.)

 

For a totally grown-up Bread Pudding, try the following version, which adds 1/3 cup of Puerto Rican rum.

 

Bread Pudding

8x8x2 pan (Diana used a round 9-inch pan)

 

Caramel

Place 1 cup of sugar in a large skillet over medium heat. Do not use a spoon to stir the sugar. Slide the skillet from side to side, shaking the sugar as you do so. Keep sliding and shaking the sugar as it melts. Work quickly but carefully in order not to burn yourself. The entire process takes about 8 minutes. The sugar will turn golden color. Don’t let it burn (turn brown) or it will taste bitter.

As soon as the sugar acquires a golden color, pour it in the pan you will be using. Turn the pan in order to cover the bottom and sides with the sugar before it hardens.

 

1 lb white bread (I actually used potato bread)

1 cup fresh milk (I sued Lactaid)

3 medium eggs (break but don’t stir)

2 ounces (4 tablespoons) melted butter

1 teaspoon cinnamon

1 teaspoon salt

2 teaspoons vanilla

1/3 cup rum

1 ½ cups sugar for the pudding

½ cups raisins

1 cup sugar for the caramel

 

1. Pour caramel in pan and coat bottom and sides.

2. Cut the bread crust off. Tear the bread into pieces and soak it in 2 ½ liters of water (about 6.5 cups of water) enough to cover it completely, for 15 minutes.

3. Discard the water and squeeze the bread. If there are still lumps, break the lumps with a fork. Place the bread in a deep container.

4. Preheat oven to 375 degrees F and place a pan with water in the oven (you will be placing the pan with the pudding inside the pan with the water). Make sure the pan fits. The water should cover the pan 2/3rds of the way.

5. Break the eggs, without stirring them and add to the bread. Add the butter, cinnamon, salt, vanilla and liquor. Stir. (I used a handheld mixer)

6. Add the sugar and milk. Stir. Add the raisins. (I used a wooden spoon to stir the batter after adding the raisins)

7. Pour the mix into the baking pan and cook double-boiler style at 375 degrees F for 1 hour. After 1 hour, increase the temperature to 400 degrees for 10 extra minutes or until a toothpick, inserted to test the pudding, comes out clean (mine took 12 minutes).

8. Let it cool for 5 minutes and turn immediately unto your serving platter. Let cool on counter top and then refrigerate. (DO NOT wait longer than 5 minutes before you turn it or the caramel will harden making it impossible to turn it without losing the top.)

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