It’s two days early but I won’t be in Dubai then so I would like to with every Muslim an Eid Mubarak!
Everyone seems to be traveling this Eid! I wish I could just grab a flight and take a break!
Sadly I can’t!
This Eid brings some unwanted news with it… My husband will be traveling for work and it will be a long time before he’ll come back!
I don’t want to break into tears while writing more about this matter! I will just have to face it when the day comes!
In the meantime, we’re spending the Eid holidays at the beach house in Diba.
I have been fascinated by different bread puddings from all over the world.
Last week (The day I knew that A was traveling right after Eid) I was grocery shopping with him. I saw some brioche and I instantly grabbed two loaves! Knowing what I want to do with them!
I was researching the bread puddings of the world and Budin de Pan from Puerto Rico really got my attention!
I knew this was the one I wanted to make!
The techniques, the spices and the outcome were so different than the bread puddings I have come across!
My whole family loved it!
If you love cheesecakes or Creme Caramel, you’ll love this!
Budin de Pan (Bread Pudding)
For the Caramel:
½ Cup Sugar
2 TBS Water
For the Budin:
½ Cup Water
1½ Cups Sugar
2 Cinnamon Sticks
3/4 TSP Salt
15 Cloves, Whole
113 gm Butter, melted (1 stick and 1 TBS approximately)
1 TSP Anise Seeds
2 Loaves of Brioche (Day old)
1 TSP vanilla
2 Cups Evaporated Milk (ie Rainbow)
2 Cups Coconut Milk
1/2 Cup Raisins
1/4 TSP Anise Essence (optional)
Preheat the oven to 180C and get a 9inch round baking pan ready.
For the caramel:
In a medium sauce pan, and over medium heat mix sugar and water. Stir until the sugar starts to dissolve.
Swirl the mixture around until the syrup melts and turns golden (do not stir at this stage).
As soon as the mixture turns into an amber color, remove from the heat immediately.
Pour the caramel into the baking pan fast. Swirl the pan to coat it all with the caramel. (You have to work fast because the caramel hardens very quickly. Set aside.
For the Budin:
In a small saucepan, pour the water and add the cinnamon, anise, cloves and vanilla, boiling until the water darkens and becomes a spice tea! Discard the spices and set the tea aside.
Cut the bread into small pieces. Add both milks and tea to the bread and let it soak. Make sure the bread is soaked all over and lumpy.
Mix together eggs, sugar, salt, and melted butter. Stir in the raisins. Add anise essence if using. Mix into the bread mixture using a large wooden spoon. Pour bread mixture onto the caramelized baking pan.
Place the pan into a larger rectangular pan. Put both of the pans into the oven.
Pour hot water into the larger pan covering up to 1/2 inch of the budin pan.
Bake for approximately 45 mins to 1 hour or until a toothpick comes out clean when inserted into the budin.
Serve warm or cold! (I like it warm)