MY PUERTO RICAN BUDÍN - (OR BREAD PUDDING) but this time with CUBAN BREAD, CRANBERRIES, CHOCOLATE CHIPS and MALIBU RUM, BOOM!!!!!
I have been making bread pudding almost all my life. However, there are times in which I become a bit repetitive with the ingredients. Therefore, this time I decided to become a bit creative with my old recipe and give it a makeover. I also used Cuban Bread Sobao!!!!
Budín de Pan (or Bread Pudding) is a very popular dessert in my island Puerto Rico, moreover, is very easy to make and tastes so yummy. You should try it.
Approx. Prep and Cook Time: over 1 hour
Approximate Cost: $11.51 or .96 cents per serving
Difficulty Level: Easy
Allergens, Other: for Gluten Free please use GF Bread
Servings: Approx. 12 (if using 2 – Baking molds size 8 ½ by 4 ½)
Ingredients for the Budin
½ to-1lb. Puerto Rican bread (today however, I used traditional Cuban bread, not GF) ($1.40)
1 can 12 oz. evaporated milk ($1.00)
1 13oz. can of Goya coconut milk ($1.99)
1 14 oz. can condense milk ($1.99)
3 beaten eggs (.48)
1 tbsp. Malibu Coconut Rum (.90)
1 tsp. ground ginger (.15)
1 tsp. vanilla extract ($1.50)
1 tsp. almond extract (.30)
½ tsp. cinnamon (.15)
½ tsp. of nutmeg (.15)
Pinch of salt (0)
½ stick of butter, melted at room temperature (.40)
¼ c. chocolate chips (.40)
¼ c. dried cranberries (.20)
¾ c. sugar (for the baking mold caramel) (.50)
Preheat the oven to 350 degrees.
Add to a large mixing bowl the evaporated, coconut and condensed milks.
Wisk and add the eggs to the mixture, then whisk well until the eggs are incorporated.
Melt the butter for a few seconds in the microwave or in a saucepan.
Add the butter, rum, vanilla extract, ground ginger, ground cinnamon, pinch of nutmeg and salt. Stir well and set aside.
Break the bread apart into 1 inch chunks with your fingers or cut with a knife and place in a bowl.
Pour the milk, egg mixture on top of the bread pieces, stir.
If the pieces are too big for the wet ingredients, break the bread in the mixture either with your hands or use a whisk.
Allow the bread to soak and break down in the mixture for about 10 to 15 minutes.
Add the Craisins and chocolate chips now. Stir the mixture well.
Prepare your caramel by adding the sugar to a skillet in med and allow it to melt and become golden.
When the caramel is not hot anymore, oil spray the pan(s) sides that you will be using to bake the bread pudding. Then add the mixture to the mold and bake.
Depending on the mold(s) you use and your oven, the budin will take approximately between 45 minutes to an hour.
You will know when the budin is done when you insert a knife to the center and the knife comes out clean.
Allow the budin to cool and rest for about 1 hour on your kitchen countertop, then refrigerate for a few hours or overnight.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.