Budin de Pan

Ingredients

• 6 cups white bread (cut into tiny pieces)
• 4 small eggs
• 1 can evaporated milk (12 oz)
• 2/3 cup whole milk
• 3/4 cup sugar
• 1/4 cup butter (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 cup sugar
• 1 Tablespoon lemon juice
• 1/3 cup water

Instructions

1. 1

   Place eggs, sugar, vanilla, cinnamon, lemon and orange zest in a large mixing bowl. Whisk to combine.

2. 2

   Pour the milk and evaporated milk, and whisk to incorporate all ingredients.

3. 3

   Add the bread and melted butter to the custard mixture. Mix everything with a spatula or spoon, making sure to push down the bread so it can nicely soak up the custard.

4. 4

   Cover the bowl and let the mixture rest for 15 minutes mixing from time to time.

5. 5

   --- Make The Caramel ---

6. 6

   Place sugar, water, and lemon juice in a medium saucepan. Cook over medium heat until the sugar dissolves. Rotate the pan from time to time, but do not stir.

7. 7

   Turn the heat to medium-low and keep cooking until you’ll have a smooth, dark brown caramel.

8. 8

   Using kitchen gloves, grasp the pan you'll use for your pudding and carefully pour the caramel into it, gently rotating the pan to coat all sides. Set aside.

9. 9

   --- Bake ---

10. 10

    Preheat your oven to 350°F/ 175°C.

11. 11

    Pour the pudding mixture into the pan with caramel. Then, place the pan inside a larger baking dish.

12. 12

    Pour water into the larger dish to cover 3/4 of the smaller pan.

13. 13

    Bake between 50 and 60 minutes or until a toothpick comes out clean and the pudding is golden brown on top.

14. 14

    Remove the pudding from the oven, place it on a cooling rack, and allow to cool down for 20 minutes.

15. 15

    Run a knife around the edges of the mold. Place a serving platter over the pan and flip the pudding onto the platter.

16. 16

    Serve with your favorite toppings or on its own drizzled with the decadent caramel sauce.