Budín de Pan (Bread Pudding With Dried Fruit)

Serves 12

Ingredients:

¼ cup light raisins
¼ cup dark raisins
¼ cup dry cranberries, halved
¼ cup dry apricots, cut in small pieces
¼ cup orange liqueur
1 tablespoon cinnamon powder
Grated rind of 1 orange
12 ounces challah bread, stale, cut in ½-inch squares
8 ounces whole milk
4 cloves
1 cinnamon stick
16 ounces heavy cream
1 12-ounce can evaporated milk
1 14-ounce can condensed milk
6 large egg yolks
½ cup brown sugar
½ teaspoon salt
¼ cup guava paste, cut in small squares
3 tablespoons butter, melted

Directions:

Preheat oven to 350º F. Have ready a 13x9x2-inch ovenproof pan.

1. In a medium bowl, add dry fruit, liqueur, cinnamon powder and grated orange rind. Mix well. Cover with plastic, and set aside overnight or for at least 1 hour.

2. In a medium saucepan, add whole milk, cinnamon stick and cloves. Heat at medium heat until it boils. Strain and, in a large bowl add condensed and evaporated milks. Add bread and soak for 1 hour.

3. In a medium bowl, mix egg yolks with sugar, adding ingredients slowly while beating until well-mixed and smooth. Add salt and mix well.

4. Add melted butter to bread mixture. Add egg mixture, marinated fruit and guava. Mix well but gently.

5. Pour mixture into a 13x9x2-inch ovenproof pan. Place in a larger pan to which you have added hot water. Bake for 1 hour.

6. Remove from oven and let rest at room temperature. Pudding can be served at room temperature or after refrigerating for a few hours.


View the video of this recipe: http://bcove.me/oq3s887t

To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.

Other recipes by Denisse:

Pastelón de Yuca y Pollo
Arroz con Gandules
Mango Pie
Polvorosa de Pollo (Chicken Pot Pie)
Vegetarian Paella
Pumpkin Fritters
Cod in Tomato Sauce
Mexican Shredded Chicken in Smoky Tomato Sauce
Tlalpeño Soup (Caldo Tlalpeño)
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas

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