Peruvian Bread Pudding

Do you have leftover breads from the day before and they are hard as stone? If so, don't throw them away! Take them, put them in a bag and save them for today's recipe: Peruvian Bread Pudding, a delicious dessert, soft and with an incomparable aroma.

Its ingredients are subtle and easy to find, and its preparation is worthy of an award for such great simplicity. Also, because of his good looks, It is the ideal dessert to surprise someone, be it a family member, a friend or to teach and taste on a special occasion. That is why we will present its preparation below, so that reuse, learn and enjoy all its flavor.

Peruvian Bread Pudding Recipe

Ingredients

• 6 bun loaves
• 4 cups of white sugar
• 1 cup raisins
• 150g pecans, chopped into small pieces
• 1 tbsp. small vanilla essence
• 1 tbsp. small ground cinnamon
• 3 tbsp. of melted butter
• 2 liters of milk
• 4 eggs
• Zest of 2 lemons or limes
• Zest of 1 medium orange

Materials or utensils

• Round mold with hole for 1 kilo cakes
• Big pot
• Container
• Wooden spoon or paddle
• pastry brush
• Source

Preparation

1. Heat a pot over low heat and places two cups of sugar and half a cup of water to prepare the caramel. Stir constantly so it doesn't burn or stick to the inside.
2. While the caramel cooks, prepare the mold by spreading a little butter inside, this to prevent the preparation from burning.
3. Likewise, chop the bread into tsmall pieces and add them to a clean containero.
4. Add the milk and mix well, help yourself with a wooden spoon or other utensil so that the ingredients are well integrated. Let stand for 10 minutes.
5. Return to the pot where the caramel is being made, already at this point it must have turned brown or intense yellow, so it is necessary to stir it a little and add a few drops of lemon. Leave on the fire for two more minutes.
6. When you have the caramel ready, immediately place it inside the mold and, again, with the help of a wooden spoon or a pastry brush, spread all the caramel on the walls of the mold.
7. Apart, beat 4 whole eggs and add to the mixture, already rested, of bread and milk.
8. Likewise, integrate the lemon and orange zest, the liquid vanilla essence, the cinnamon powder and finally, the three tablespoons of melted butter. Beat very well.
9. Once all mixed Gradually add the last two cups of sugar while stirring and testing.
10. Finally, add the raisins, pecans and move with force.
11. Pour all the mixture into the mold, distributing evenly.
12. to cook it, turn on the oven and let it heat for 5 minutes at 180 degrees.
13. Then, fill a pan, heatproof, halfway with water and place the mold on it with our preparation.
14. When the oven is hot, take pan and place in the middle of the oven. Let bake for 1 hour or 1 hour and 30 minutes, depending on the oven.
15. To disassemble the pudding, you must wait for it to cool completely. Being in this state, Gently run knife around outer and inner contours of pan to loosen pudding.
16. In the end, shake the base of the mold a little, to continue taking off. Now, take a plate, cover the pudding and give it a quick spin so that it comes out.

Tips and recommendations

• To give a more exquisite flavor to the pudding, we recommend that you use condensed milk, replacing liquid milk. Also, you can use both types of milk, in equal parts.
• You can use a silicone or teflon mold. You don't need to add butter to these as they are naturally non-stick and easy to unmold.
• If you don't have bun bread, you can use banquet or sliced ​​bread. For this amount of pudding, you need 24 to 30 pieces of sliced ​​bread.
• The milk should cover the bread a little, but not so much that it looks like soup and complicates the preparation.
• If you don't want the pudding to be too sweet, You can reduce the amount of sugar to your liking.
• When mixing the bread with the milk, You can do it with your hands or with the blender. Although many prefer the traditional way, which is to stir everything with a paddle.
• The baking time depends on the type of oven to be used, This can vary depending on the level of heat and the power of the flame.
• You can use a wooden stick to check if the pudding is ready. For this, you just have to introduce it into the dough and see that if it comes out too wet, you still need to cook. But if the stick comes out dry, it's ready.
• It is very important to know that during cooking, the water used inside the fountain can be reduced to a minimum or even disappear. In this case, monitor the cooking and if this happens, add more hot water to the source.

How is the pudding served?

Here we present the recipe for Peruvian Bread Pudding plus, We give you ideas to serve your dessert in the best possible way. We start this way:

1. Serve the pudding with custard, vanilla cream sauce or whipped cream: You can serve a portion of your pudding on a flat plate and top with one of these creams. Be creative and make cups, ornaments or spirals.
2. Add dulce de leche, arequipe or chocolate paste: To raise the sweetness, add a spoonful of any of the three pastes, set aside to spread with each dessert slice.
3. Drinks are essential: Accompany the dessert with a hot drink based on coffee or milk. Also, for hotter days, opt for something fizzy and sweet.

history of dessert

El Bread pudding It is a very popular traditional bread cake in British cuisine. Which was born in the seventeenth century deriving from another native dessert of the region, the bread pudding, a sweet that was given the characteristic of being “A dish of use”, since old or hard bread was used, leftover from previous meals that had already been discarded, mostly in low-class or humble families.

In Peru, the pudding was born thanks to the Spanish influence at the beginning of the XNUMXth century, faced with the need to feed using leftover bread. To this recipe butter, egg, sugar, milk and raisins were added. Later, resurfaced as a dish of habit, increasingly refined by using different cooking techniques and more elegant as it was the mold with a hole in the middle that gave it the characteristic shape with which we now know it.

Likewise, the incorporation of caramel was essential for the popularity of this rich dessert, since it gave it a much more appetizing appearance, considering that it was prepared with old bread. In the same sense, orange or lemon zest, apple pieces, nuts and even whiskey are all practices that were incorporated throughout the regions where the post was placed, ready to always be an original meal with a well-framed cultural stamp of its originating area.