Lali’s Budin de Pan
Ever stared at a basket of slightly-past-their-prime bread ends and wondered, "Can these be reborn into something glorious?" Well, my friend, you've stumbled upon the magic of Budín de Pan, the Argentinian champion of second chances.
This isn't your grandma's bread pudding (no offense, grandma!). We're talking about a symphony of textures and flavors. Soft, eggy custard cradles tender chunks of bread, all swimming in a warm bath of caramelized sweetness. A hint of vanilla and lemon zest adds a touch of sunshine, making every bite a delightful surprise.
But Budín de Pan isn't just about rescuing bread from the brink of boredom. It's a dessert that embraces resourcefulness and celebrates using what you have. It's a blank canvas for creativity! Toss in some chopped nuts for a delightful crunch, or add a swirl of dulce de leche for a touch of Argentinian flair. The possibilities are endless!
So next time you find yourself with a basket of forgotten bread, don't despair! Embrace the magic of Budín de Pan. It's a budget-friendly, delicious way to transform leftovers into a dessert that everyone will love. Get ready to be amazed by the power of second chances (and caramelized sugar)!
- 300 grams Bread (Baguette is best, and from the day before, even better.)
- 200 milliliters Cream
- 1 liter Milk
- 6 Eggs
- 1 Lemon (Zest of 1 lemon)
- 1 tablespoon Vanilla essence
- 200 grams Sugar
- 250 grams Sugar
- 1 tablespoon Honey
- First, prepare the caramel
Over low to medium heat, add the sugar and honey to a saucepan. Do not mix. If you can, avoid crystallization by lifting the saucepan and moving it slightly to distribute the heat better in the caramel. When it has turned amber in color, remove from heat and pour into the bread Budin mold.
- Prepare the Budin mixture
Prepare the Budin mixture by placing the bread pieces, milk, cream, vanilla extract, sugar, eggs, and lemon zest in a large bowl. Mix everything well and let stand for 10 minutes to hydrate the bread.
Use stale bread. Stale bread will absorb the custard more easily and will result in a more dense and flavorful pudding. - Assemble de Budin
Use an electric mixer or blender to homogenize the mixture. Then pour the mixture into the previously caramelized pudding mold. Place the pudding in a baking dish with water, and bake in a preheated oven at 180 degrees Celsius for 40 minutes or until ready. To check if it is ready, prick the pudding with a toothpick or knife and if it comes out clean, the pudding is ready. Let it cool for at least two hours before unmolding. It is ideal to refrigerate it overnight.
Don't overbake the pudding. Overbaking will make the pudding dry and crumbly. Let the pudding cool completely before unmolding. This will help to prevent the pudding from falling apart. To unmold, first heat the base by placing the pudding in hot water to loosen the caramel. Then unmold and enjoy with whipped cream and/or dulce de leche. Serve the pudding with your favorite toppings. Whipped cream, dulce de leche, and fresh fruit are all delicious options.
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!