Budín de pan — caramel bread pudding
A bread and raisin pudding baked in a water bath over a caramel layer.
Active time35 min
Cooking1 h
Total3 h 30 minResting : 2 h
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Ingredients
- 1 tsp grated lemon zest
- 2 tbsp unsalted butter
- 4 cups of whole milk
- 4 eggs
- 2 tbsp water for the caramel
- 1 tsp vanilla extract
- three quarters of a cup of raisins
- 2 cups of sugar
- half a cup of sugar for the caramel
- 500 g stale baguette
Preparation
Use ready-grated lemon zest. Melt the butter over low heat. Crumble the bread into a bowl, add the milk and mix until all the bread is soaked, keeping a coarse texture. Beat the eggs and mix them in. Add sugar, melted butter, vanilla, zest and raisins. Stir to dissolve the sugar.
1 tsp grated lemon zest2 tbsp unsalted butter4 cups of whole milk4 eggs1 tsp vanilla extractthree quarters of a cup of raisins2 cups of sugar500 g stale baguette- saucepan
- mixing bowl
- whisk
- spoon
Preheat the oven to 180 °C. In a metal mould suitable for the hob, heat the caramel sugar and water over medium-low heat, without stirring once dissolved. Cook for about 10 min until golden. Using oven gloves, tilt the mould to spread the caramel and let it cool slightly.
2 tbsp water for the caramelhalf a cup of sugar for the caramel- oven
- hob-safe metal baking mould
- oven gloves
Pour the mixture into the mould. Set it in a larger dish containing water 3 cm deep. Bake for 30–40 min until set and golden. Remove from the water bath using oven gloves and leave to cool for at least 120 min. Run a knife around the edge and turn out.
- oven
- hob-safe metal baking mould
- baking dish
- oven gloves
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration