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Custard Bread Pudding |
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Serves: 6 Print this Recipe(Budín de Pan) Category: Flans and Puddings Makes 6 to 8 servings Almost everyone likes bread pudding, but this one with strong Spanish influence, is my personal favorite. It's quite elegant with a very smooth custard. Start making the pudding a day ahead to allow for soaking the bread with the egg and milk custard. Serve warm with Strawberry Dessert Sauce or Mexican Vanilla Pudding (see Desserts) and garnish the dessert with fresh berries, mangos, or peaches. 1 (16-ounce) day-old loaf of sweet French bread, sliced 1/2 inch thick 3 large eggs, plus 2 egg yolks 3 cups whole milk 2/3 cup sugar plus 1/3 cup for the topping 1 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt 2 tablespoons unsalted butter, melted 1. Liberally grease a 9-inch square glass baking dish. Remove the crusts from the bread. Place a single layer of sliced bread in the baking dish. Cut the bread to fit closely and neatly together. Arrange a second bread layer over the first. Set aside. 2. In a mixing bowl, beat the eggs and yolks together with a fork. Add the milk, 2/3 cup of the sugar, vanilla, and salt. Mix very well. Pour the custard slowly over the bread, stopping once or twice to stir the custard mixture to prevent the sugar from settling to the bottom. When all of the custard has been poured over the bread, gently press the bread with the back of a wooden spoon into the custard to soak thoroughly. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate overnight. 3. About 1 hour before baking, remove the pudding from the refrigerator. Preheat the oven to 350°. Bring 2 cups of water to a boil. Melt the butter and drizzle on top of the pudding. Sprinkle evenly with the remaining 1/3 cup of sugar. Place the pudding pan into a larger pan and place them in the middle of the oven. Pour boiling water into the larger holding pan to a height of 1 inch. 4. Bake, uncovered, 45 to 50 minutes, or until a tester inserted in the center comes out clean. The pudding will be puffed and barely brown. Remove the pudding and water bath from the oven. 5. Raise the oven rack one step closer to the broiler (or if your broiler is separate, simply heat the broiler). Put the pudding under the broiler and brown the top of the pudding briefly, 2 to 3 minutes, until evenly browned. Watch carefully and turn the pan around to brown evenly. Cool the pudding on a rack about 20 minutes. Cut into neat squares or rectangles and serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate and Almond Cake Chocolate-Banana Cake Mexican Pecan-Honey Cake Yucatán Heavenly Almond Cake Drunken Cake Three Milks Cake Mexican Pound Cake Sweet Corn Cake Rice Flour Cake with Cheese Lime Cake Pineapple Cake Vanilla Cupcakes Almond-Walnut Cookies Almond Macaroons Mexican Almond Cookies Cinnamon-Walnut Cookies Chocolate Pecan Cookies Crispy Pecan Cookies Pecan Butter Cookies Pecan Bars with Chocolate Crust Mexican Wedding Cookies Piggy Brown Sugar Cookies Coconut Cookies Banana Cookies Pumpkin Cookies Pumpkin Spice Squares Mexican Fried Sweet Pastries Crisp-Fried Pastries Apple-Raisin Turnovers Pineapple Turnovers Pumpkin Turnovers Banana Tart Lime Tart Lime Pie Pineapple Pie Pie Crust Sweet Pastry Shell Sweet Pastry Dough for Turnovers Savory Pastry Dough for Turnovers Almond and Lady Finger Dessert Meringues Mexican Caramel Crepes Pecan Candy Pumpkin Seed Hard Candy Prunes Stuffed with Walnut Candy Sweet Rice Flour Tamales Mexican Coffee Flan Coconut Flan Pumpkin Flan Chocolate Flan Orange Custard Mexican Vanilla Pudding Coconut Pudding Coffee Pudding Rice Pudding Mexican Bread Pudding Custard Bread Pudding Sweet Potato Pudding with Nuts Vanilla Ice Cream Chocolate Ice Cream Coffee Ice Cream Mexican Caramel Ice Cream Almond Ice Cream Coconut Ice Cream Watermelon Ice Cream Cherimoya Ice Mangos with Strawberries Grilled Pineapple Broiled Pineapple Pineapple with Mint Bananas Victoria Caramelized Bananas with Mexican Eggnog Sauce Plantains with Vanilla Sauce and Pecans Strawberries with Mexican Eggnog Strawberries and Bananas in Walnut Sauce Oranges and Strawberries with Tequila Peaches and Strawberries with Vanilla Pudding Peaches with Vanilla Ice Cream Blackberry Parfait Plums in Orange Sauce Fresh Figs with Cheese Figs in Brown Sugar Syrup Baked Apples Poached Guavas Guava Paste with Cream Cheese Chocolate-Cinnamon Dessert Sauce Creamy Caramel Dessert Sauce Rum Butter Sauce Strawberry Dessert Sauce Banana Cream Dessert Sauce Chocolate Icing Cream Cheese Frosting Brown Sugar Syrup Sweetened Whipped Cream * Desserts |
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