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Budin (Puerto Rican Bread Pudding)
Budin (Puerto Rican Bread Pudding)
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
300 minutes
Indulge in a delicious Puerto Rican anise-infused bread pudding, perfect for sharing with loved ones.
Ingredients:
  • 1 cup water
  • 2 (3 inch) cinnamon sticks
  • 15 whole cloves
  • 1 teaspoon anise seed
  • 2 cups white sugar, divided
  • 2 tablespoons water
  • 1 (1 pound) loaf day-old bread
  • 4 cups evaporated milk
  • 4 large eggs
  • 0.75 teaspoon salt
Instructions:
  • In a small saucepan, simmer 1 cup of water until boiling. Stir in cinnamon sticks, cloves, and anise seed. Cover and let steep for 15 minutes.
  • In a saucepan over medium-high heat, mix 1/2 cup sugar and 2 tablespoons water. Stir to dissolve sugar, then let it boil without stirring. Swirl the pan to even out the caramel as it darkens. Cook until it reaches 310 degrees F (160 degrees C) and turns light golden brown. Pour into a 9x5-inch loaf pan and let the caramel harden.
  • Preheat your oven to 350°F (175°C).
  • Peel crust off day-old bread, tear into cubes, and place in a large mixing bowl. Sieve spice tea to remove spices, then pour over the bread along with evaporated milk. Mix well to moisten evenly and let it sit for 10 minutes.
  • As the bread mixture rests, vigorously whisk together eggs, remaining 1 1/2 cups sugar, vanilla, salt, and melted butter in a large mixing bowl. Gently fold in the moistened bread mixture until well combined. Transfer the mixture into the loaf pan on top of the caramel.
  • Place a moistened kitchen towel at the bottom of a roasting pan. Put the loaf pan on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with boiling water, ensuring it reaches halfway up the sides of the loaf pan.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 1 hour and 15 minutes.
  • Allow the dish to cool in the pan for an hour, then chill in the refrigerator for an additional 2 hours until cold.
  • Invert the budin onto a serving plate to unveil a luscious caramel syrup coating the budin completely.

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