Pudin de Pan [Video+Recipe] Dominican Spiced Bread Pudding

Dominican pudín de pan (spiced bread pudding) is chewy, moist, aromatic, and flavorful. It is like no bread pudding I have tasted elsewhere.

📝 Ingredients

• 2 1/2 cup evaporated milk (or whole milk)
• 2 egg (large)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon powder
• 1/2 teaspoon ginger powder (or grated ginger root)
• 1/2 teaspoon clove powder
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 3 cup day-old bread ((5 oz [142 gr]), cut into small cubes)
• 1/2 cup raisins (and/or sultanas, whichever you have)
• 1/3 cup salted butter (room-temperature or melted butter)
• 4 tablespoons salted butter (room-temperature or melted butter)
• 1/2 cup brown sugar ( for dusting pan)

👨‍🍳 Instructions

1. 1--- 1. Mix the eggs ---
2. 2Mix the eggs: Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
3. 3--- 2. Cook the bread ---
4. 4Cook the bread: In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread has soaked in the milk mixture. Add the butter and stir until it melts and mixes completely.Remove from heat.
5. 5--- 3. Mix bread and eggs ---
6. 6Mix bread and eggs: Add the bread to the milk and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan.
7. 7--- 4. Prepare the baking pan ---
8. 8Prepare the baking pan: Grease a 6-cup baking pan with abundant butter (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat.Preheat the oven at 400°F [200°C].
9. 9--- 5. Bake ---
10. 10Bake in a preheated oven for 35 minutes, or until you insert a toothpick and it comes out clean.
11. 11--- 6. Remove from mold ---
12. 12Remove from mold: Once you remove the pudding from the oven, let it cool down to room temperature. Carefully release the sides from the mold with a toothpick or small knife. Put a plate or tray on the mold, and turn it over.
13. 13--- 7. Serve ---
14. 14Serve: Some people prefer it a bit cold (chill in the fridge), although I prefer it at room temperature.