Puerto Rican Bread Pudding with Caramel Drizzle

Recipe Collection: Dessert

Puerto Rican Bread Pudding with Caramel Drizzle brings the comforting essence of Puerto Rican cuisine to your table. This vegetarian treat combines aromatic spices and a rich caramel drizzle, perfect for those with dairy and egg allergies. Offering a unique blend of textures and flavors, this gluten-free dessert will satisfy your sweet tooth. Ideal for gatherings or a cozy night in, this pudding can be served chilled or at room temperature, making it versatile for any occasion.

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Overview

Experience the rich and comforting flavors of Puerto Rico with this enhanced Budin, a traditional bread pudding. Infused with aromatic spices and topped with a luscious caramel drizzle, this dessert is a delightful blend of textures and tastes that will captivate your senses and leave you craving more.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Puerto Rican

Serving Size: 10

Cooking Time: 300 minutes

Ingredients

• 1 Cup (cup) water
• 2 3-Inch cinnamon sticks
• 15 Whole cloves
• 1 Teaspoon (tsp) anise seed
• 2 Cups (cups) white sugar, divided
• 2 Tablespoons (tbsp) water
• 1 Pound loaf day-old bread, torn
• 4 Cups (cups) evaporated milk
• 4 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 0.75 Teaspoon (tsp) salt
• 0.25 Cup (cup) butter, melted
• 0.5 Cup (cup) raisins
• 0.5 Teaspoon (tsp) nutmeg, ground
• 0.5 Teaspoon (tsp) allspice, ground

Steps

1. Prepare Spice Infusion: In a small saucepan, bring 1 cup of water to a boil. Add cinnamon sticks, cloves, and anise seed. Cover and let steep for 15 minutes to extract the flavors.
2. Make Caramel: In another saucepan, combine 0.5 cup sugar and 2 tablespoons water over medium-high heat. Stir occasionally until the sugar dissolves. Once it starts boiling, stop stirring and swirl the pan gently until the caramel turns light golden brown. Pour the caramel into a 9x5-inch loaf pan and let it harden.
3. Preheat Oven: Set your oven to 350°F (175°C).
4. Soak Bread: Strain the spice infusion through a fine mesh sieve into a large mixing bowl. Add the torn bread cubes and evaporated milk. Stir to moisten the bread evenly and let it sit for 10 minutes.
5. Prepare Pudding Mixture: In a separate bowl, whisk together the eggs, remaining 1.5 cups of sugar, vanilla extract, salt, melted butter, nutmeg, and allspice. Add the soaked bread mixture and raisins, stirring until well combined. Pour this mixture over the hardened caramel in the loaf pan.
6. Bake in Water Bath: Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel inside the roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the loaf pan. Carefully place in the oven.
7. Bake: Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Chill: Allow the pudding to cool in the pan for about an hour. Then, refrigerate for at least 2 more hours until fully chilled.
9. Serve: Invert the budin onto a serving plate. The caramel will have turned into a syrupy sauce that beautifully coats the pudding. Slice and serve chilled or at room temperature for a delightful dessert experience.

Enjoy your homemade Puerto Rican Bread Pudding with Caramel Drizzle!