Dominican Bread Pudding
Dominican Bread Pudding is a deliciously rich dessert that's incredibly easy to make. With a creamy texture and a sweet caramel topping, it's the perfect way to turn stale bread into a comforting treat.
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.
Nutrition
Calories: 320kcalCarbohydrates: 97gProtein: 8gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 311mgPotassium: 354mgFiber: 0.3gSugar: 56gVitamin A: 377IUVitamin C: 1mgCalcium: 240mgIron: 4mg
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