A sweet delicacy called bread pudding? we have it here! with the best tips to prepare this delicious dessert correctly, easily and quickly.
A bit of bread pudding history
Initially the pudding or pudding It is a food of English gastronomy and American, which can be a sweet or salty dish, and even spicy, particularly it is cooked in a bain-marie, (tray on another larger tray with hot water, over very low heat)
Specifically in Argentina, it was born as a traditional gastronomy dessert when the precarious situations that they attributed to the mid-XNUMXth century forced them to take advantage of what was left of old food, the bread hardened and because they had children it was always opportune to prepare something for them. sweet, so they came up with the idea of moistening the stale bread, adding sugar and cooking it in a water bath.
With the passing of the years the recipe and its ingredients were improved, even conserving the typical stale bread, with spices and dried fruit, nowadays throughout Argentina a delicious bread pudding.
bread pudding recipe
The simplest of this bread pudding is that it is made in the blender, the utensils are just a bowl, the blender, the container where we are going to bake, another larger container and a pot to make the caramel.
In the blender we will only beat to mix, and incorporate the bread very well, this delicious delicacy has many variations, and in many countries it is accompanied with liquor, with coffee, among others, in Argentina it must be accompanied with dulce de leche and really it is succulent.
El bread pudding It is one of the most economical desserts that exist, when thinking about using the bread that we have left, the bread that gets hard, and with few ingredients we can achieve a divine bite.
Ingredients
For the bread pudding
- 600 grams of bread (can be hard)
- 01 liter of milk
- 250 grams of sugars
- 06 eggs
- 100 grams of raisins
- Vanilla
- Zest of 1 lemon
- Zest of 1 orange
For the candy
- 1 cup of sugar
- 3 tablespoons of water (option)
Preparation
- There are two ways to make a perfect caramel, the first is to place the sugar little by little on the satin at medium high temperature, and with a wooden spoon or non-stick material, while it melts, add more sugar, cook until you get a color golden or brown, for this option of just adding sugar it can be stirred calmly, if water has been added we cannot move it because the sugar would crystallize and ruin the caramel. The second alternative is to add the sugar and the three tablespoons of water and leave it intact without moving, alone and independently it will cook and take on a golden color.
- Take extreme caution when you are going to take the caramel and pour it into the baking container, the caramel has reached very high degrees and serious accidents could occur, spread the caramel on all sides of the container, and when it is thicker, leave it cool on the table and reserve.
- The bread can be old, hard, it does not have to be crispy or freshly made, this dessert is perfect for recycling bread that is not old. It is chopped into small pieces.
- Take the milk and place it on the fire, adding the essence of vanilla, lemon and orange zest, sugar is turned off when it boils and the pieces of bread are incorporated, it is reserved for half an hour until the bread is hydrated from the milk and flavors
- Preheat the oven to 180° degrees.
- Over time and it is observed that the bread has doubled in size and is gomozo, even warm, it is poured into the blender until a homogeneous and creamy mixture is achieved.
- Boil enough water to pour into the container that we will introduce in the oven
- After obtaining the consistency we want, add the eggs one by one and blend again until completely integrated.
- Take the mixture to the container where we have the caramel.
- Place it in the second container and fill it with hot water.
- Put in the oven for 1 hour.
- Take it out and still warm take it to the refrigerator for at least 2 hours to unmold easily (if it is very attached to the bottom, just heat a little water and introduce it so that it detaches from the walls).
- El bread pudding it will be ready to eat.
Other Bread Pudding Variations
In several Central American countries, the bread pudding it is served with a sweet sauce of some kind, among them we have whiskey, caramel or rum or caramel sauce, in many presentations it is sprinkled with powdered sugar and enjoyed cold in squares or slices.
Specifically in Uruguay and Argentina, it is consumed accompanied with dulce de leche, the combination is majestic worthy of the gods. While in Costa Rica it is prepared with condensed milk, dried fruits, almonds, walnuts, hazelnuts, white vanilla, raisins or sweet tapas.
Panama is called mamallena, because it is a grandmother's dessert and made of bread, it usually compensates for a good bite of food and is sweet. In Peru it is made with lemon zest and pecans. The smallest raisins are added to it, in homes it is common to feel the smell of this dessert, and its sale in the bakeries of the popular neighborhoods, in both cases it is characterized for leftover bread from previous days.
In Venezuela it is popularly known under the name of torta de pan or torta burrera, with the difference that it is made by baking it in a container previously covered with caramel as flan or cheese.
If you are a lover of species, you should try the ginger cookies, by clicking on the link we will tell you how to make them easily, quickly and all the tricks so that they are delicious.
Tips and tricks
- You can use the rind of a complete lemon or orange, a piece of cinnamon, star anise, spice cloves, they are added to the milk when boiling, which is then removed, this allows flavoring the milk where the bread is soaking; The more you boil, the more flavor it will have.
- If we want to use parchment paper, when we put it in the oven it will allow the bread pudding do not dry out or become dry in the coverage.
- If you want to use dried fruit, pass these through wheat flour in a sieve, this will prevent the fruit from going to the bottom, on the contrary, they remain on all sides of the delicacy.
- Another option is to soak the raisins in a sweet liquor so they are fluffy in the mixture.
- Replacing the water that is spent in the second container, will allow the even cooking of the bread pudding.
- For bread pudding vegan, only some ingredients are replaced, such as eggs with coconut oil, bread is wholemeal, milk is soy, brown sugar or panela, cinnamon powder and nuts can be flaxseeds, dehydrated fruits it goes perfectly.
- For an express bread pudding, just buy a commercial flan, of the flavor you prefer, prepare it as indicated in the instructions, when it boils and remove from the heat, add the lemon or orange zest, for more flavor, cut the slices of bread into small cubes and add them, have the caramel ready in the container, add the mixture and refrigerate until it is completely curdled.
