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Puerto Rican Bread Pudding

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
300 min
SERVINGS
10 servings
Dessert Puerto Rican
Puerto Rican Bread Pudding
Ingredients
  • 1 cup water
  • 2 (3 inch) cinnamon sticks
  • 15 whole cloves
  • 1 teaspoon anise seed
  • 2 cups white sugar, divided
  • 2 tablespoons water
  • 1 (1 pound) loaf day-old bread
  • 4 cups evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1/4 cup butter, melted
Instructions
1
Firstly, heat 1 cup of water in a small saucepan over extremely high heat until it reaches boiling point. Add 2-3 cinnamon sticks, a few whole cloves, and about 1 tablespoon of anise seed. Cover the saucepan with a lid and let it sit for 15 minutes, allowing the spices to infuse into the water.
2
Meanwhile, combine 1/2 cup of sugar and 2 tablespoons of water in a saucepan over medium-high heat. Stir the mixture occasionally to ensure the sugar dissolves completely, but stop stirring once it reaches boiling point. Keep a close eye on the mixture as it darkens in color, swirling the pan gently to redistribute the sugar. Continue cooking until the mixture reaches 310 degrees F (160 degrees C), or turns a light golden brown color, then carefully pour it into a 9x5-inch loaf pan. Allow the caramel to harden completely.
3
Preheat your oven to 350 degrees F (175 degrees C).
4
Remove the crust from a day-old bread loaf and tear it into small cubes. Place the torn bread into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove any spices, then add it to the bread along with 1/2 cup of evaporated milk. Stir the mixture until the bread is evenly moistened and set it aside for 10 minutes.
5
While the bread mixture sits, whisk eggs in a large mixing bowl along with the remaining 1 1/2 cups of sugar, 1 teaspoon of vanilla extract, a pinch of salt, and melted butter. Stir in the moistened bread mixture until it's evenly combined. Pour the mixture into the loaf pan over the caramel.
6
Line a roasting pan with a damp kitchen towel, then place the loaf pan inside it. Put the roasting pan on an oven rack and fill it with boiling water to reach halfway up the sides of the loaf pan.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, taking about 1 hour and 15 minutes.
8
Cool the budin in the pan for approximately an hour, then refrigerate it until cold, taking about 2 hours more.
9
When you're ready to serve, invert the budin onto a serving plate. The caramel will have turned into syrup and will cover the budin like a sauce.