Mexican cuisine · Desserts & Sweets

Budín de Pan Mexicano

Bread pudding made from stale white bread, milk and egg with raisins, cinnamon and dark caramel, baked until set.

Ingredients · for 8 servings

• 300 g stale white bread
• 800 ml milk
• 4 eggs
• 200 g sugar
• 100 g raisins
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 60 g butter
• 50 g flaked almonds
• 1 pinch salt

Instructions

1. Soak the raisins in 100 ml warm water for 15 min and cut the white bread into cubes of about 3 cm.
2. Melt 100 g sugar in a saucepan without stirring over medium heat for 5–6 min until an amber caramel forms, then immediately pour it into a buttered 26 cm baking dish.
3. Whisk the milk, eggs, remaining sugar, cinnamon, vanilla extract and salt until smooth, and soak the bread cubes in it for 20 min, turning twice.
4. Fold in the drained raisins and the melted butter, and pour the mixture evenly into the caramel-lined dish.
5. Sprinkle with the flaked almonds and bake in a preheated oven at 180 °C for 40–45 min, until the top is golden brown and a knife inserted comes out clean.
6. Let the pudding cool in the dish for 20 min, then turn it out so the caramel runs down, and serve warm in slices.