If you have some leftover bread in the kitchen, this is the best way to use it up. The only difference between the Bread pudding and Budin de pan al Caramelo is that of the texture. One has bread chunks or slices and this has a smooth texture as the bread is pureed in the egg-milk mixture. The technique is somehow like of creme caramel.
Serves 4-6
Time: 40-45 minutes
1 cup caster sugar
3-4 tbs water
a few drops of lemon juice
For the pudding
6-8 white bread slices, crusts removed
1 1/2 cup hot milk
2 eggs beaten
2 tbs sugar
1 tsp lemon zest or vanilla
1/2 cup raisins
Method
First, start with caramel. Add the sugar and water in a pan and let it melt and add the lemon juice. As soon as the sugar is dissolved, pour it into the moulds or in a big pan and let it cool and harden a bit.
Now, preheat the oven to 180'C. Prepare the pudding mix, by chopping the bread and then whisking eggs, milk, vanilla and sugar. Mix the both and mash the bread well until smooth. Add the raisins and stir.
Pour the bread mixture into the moulds/pan and then cover with the aluminium foil. Bake in the oven for at least 45-50 minutes till cooked through and springy to touch.
When baked then remove and let it cool. Once the pudding is cooled, run a butter knife around the edge of the mould to loosen it. Unmould it into a serving plate and let all the caramel drip on the pudding. It is best enjoyed when slightly warm.
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