Dominican Bread Pudding is a comforting dessert that balances sweetness and spice in a soft, pudding-like texture. It’s made even better with a creamy finish and a touch of caramel on top, making each bite super tasty.
Come along as we explore how to make this delicious treat and learn the secrets to perfecting it. Also, have a look at French Plum Tart and Mixed Berry Tart!
Why You Will Love This Recipe
It’s a comforting mix of sweetness and spice with a creamy, pudding-like texture. The cinnamon and condensed milk give it a special flavor that makes this dessert stand out. It’s versatile and great for any occasion, from family dinners to holiday parties, and is sure to impress with its rich tradition.
You can also check my pistachio pudding recipes, and STRAWBERRY UPSIDE DOWN PUFF PASTRIES for more dessert recipes.
Ingredients You Will Need
- For the bread base: Combine baguette pieces with lukewarm whole milk, melted unsalted butter, vanilla extract, ground cinnamon, and fine salt.
- For the custard mixture: Blend large, room-temperature eggs with condensed milk and granulated white sugar.
- For the optional mix-in: Add raisins if desired.
How To Store
Once cooled, wrap your Dominican Bread Pudding in cling film or put it in an airtight container to keep it fresh. It will last up to a week in the fridge or can be frozen for longer.
Tips And Tricks
- Soak the bread before blending it with eggs, cinnamon, and condensed milk to achieve a smoother texture.
- If you prefer a less sweet pudding, reduce the amount of condensed milk or substitute it with a lighter milk option.
- Place the pudding on the middle rack of the oven for even heat distribution and a well-cooked dessert without over-browning.
- Bake the pudding in a water bath to ensure even cooking, resulting in a moist and perfectly set dessert.
Variations
- Spice Variations: Try adding nutmeg or allspice to create unique flavor profiles that enhance the traditional recipe.
- Presentation Ideas: Serve the pudding in individual ramekins or stylish molds for an elegant touch. Consider adding whipped cream, fresh fruit, or a dusting of powdered sugar for extra flair.
- Bread Choices: Experiment with different types of bread like sourdough or challah to influence the texture and taste of the pudding, personalizing the dessert to make it uniquely yours.
Frequently Asked Questions
What Types of Bread Work Best for Dominican Bread Pudding?
The best bread for Dominican Bread Pudding is day-old, dense bread like French bread, brioche, or white sandwich bread, as it absorbs the custard well without getting mushy. Avoid strong-flavored breads like sourdough.
Dominican Bread Pudding
Ingredients
- 4 cups Baguette
- 3 cups whole milk, lukewarm
- 1 cup leche condensada (condensed milk)
- 3 large eggs, room temperature
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ fine salt
- 1 cup granulated white sugar
- ¼ cup raisins, optional
Instructions
Make the bread pudding mixture
- Start by cutting your baguette into large chunks and combine it with lukewarm milk in a large mixing bowl.
- Then let it soak for about 10 minutes. Meanwhile, blend the condensed milk, eggs, melted butter, and seasoning ingredients in a blender, but don’t add the raisins yet.
- After the bread has soaked, add it to the blender and pulse until you have a uniform smooth pudding base. Set it aside.
Make the caramel
- Preheat your oven to 360ºF (180ºC) and spray a bundt cake pan with non-stick cooking spray.
- In a medium saucepan over medium-low heat, melt the sugar slowly until it begins to caramelize and reaches a light amber color. Remove the sugar from the heat and let it cool slightly.
Assemble the Dominican bread pudding
- Pour the caramelized sugar syrup into the base of your bundt pan, swirling it to coat the entire surface thinly.
- Sprinkle half of the raisins over the sugar layer. Then, pour the bread pudding mixture on top, smoothing it out, and sprinkle the remaining raisins over the top.
Bake the pudding
- Prepare a water bath in your oven by filling a large tray with boiling water, enough to cover half of the bundt pan.
- Place the filled bundt pan in the water bath, ensuring water doesn't enter the pan. Bake for 35-50 minutes, until a toothpick inserted in the center comes out clean.
- Let the pudding cool at room temperature for 30 minutes to an hour, then wrap it with plastic wrap and refrigerate for about 4 hours.
Unmold the Dominican bread pudding
- To unmold, place the bottom of the pan in warm water for 5 minutes to help melt the caramelized sugar layer.
- Run a thin flat knife around the edges of the pan, then invert it onto a serving board or stand. Hold both the pan and the stand tightly and turn it quickly, giving the pan a few shakes if necessary to release the pudding.
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