Easy Dominican Bread Pudding Recipe With Hearty Flavors
This Dominican bread pudding is super easy to make, very customizable, and packed with delicious sweet and spiced flavors.
Ingredients
- 3.5-4 Cups Baguette / 200g Baguette
- 3 cups whole milk, lukewarm
- 1 cup leche condensada (condensed milk)
- 3 large eggs, room temperature
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1 cup granulated white sugar
- 1/4 cup raisins, optional
Instructions
Make the bread pudding mixture
- Cut your baguette into large chunks. Combine it with the lukewarm milk in a large mixing bowl. Leave it to soak for about 10 minutes.
- Meanwhile, combine the condensed milk, eggs, melted butter, and seasoning ingredients in a blender. Don't add the raisins.
- Once the bread has soaked, add it to the blender as well.
- Pulse the ingredients until you have a uniform smooth pudding base. Set it aside.
Make the caramel
- Preheat your oven to 360ºF (180ºC). Spray a bundt cake pan with non-stick cooking spray. Set it aside.
- Place the sugar inside a medium saucepan. Then, place it over medium-low heat. Allow the sugar to melt slowly until it starts getting some color.
- Leave the sugar to caramelize until it reaches a light amber color. Remove the sugar from the heat and leave it to cool slightly.
Assemble the Dominican bread pudding
- Pour the caramelized sugar syrup into the base of your bundt pan. Swirl the pan to ensure the sugar syrup coats the entire surface. The layer shouldn't be very thick.
- Sprinkle half of the raisins over the sugar layer.
- Top the sugar and raisins with the bread pudding mixture. Make sure that it is smooth at the top.
- Sprinkle the remaining raisins over the top of the pudding.
Bake the pudding
- Prepare a water bath inside your oven. Fill a large tray with boiling water. It should be enough to cover half of the bundt cake pan.
- Add the filled bundt cake pan to the water bath. Make sure that the water cannot get into the pan.
- Leave the bread pudding to bake for about 35-50 minutes. A toothpick should come out completely clean when you test the center of the pudding.
- Remove the pudding from the oven and leave it to cool at room temperature for at least 30 minutes to an hour.
- Finally, wrap the entire pudding with plastic or saran wrap. Allow the pudding to set inside the fridge for about 4 hours.
Unmold the Dominican bread pudding
- To unmold this dessert, place the bottom of the pan in warm water for 5 minutes. This will help "melt" the hardened caramelized sugar layer.
- Run the blade of a thin flat knife around the edges of the bundt pan.
- Invert the pan directly onto a serving board or stand. Hold both the pan and stand tightly and turn it quickly.
- You may need to give the bundt pan a couple of shakes to help the pudding slide out.
Nutrition
Calories: 320kcalCarbohydrates: 54gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 97mgSodium: 217mgPotassium: 311mgFiber: 0.3gSugar: 54gVitamin A: 477IUVitamin C: 1mgCalcium: 237mgIron: 0.4mg
Tried this recipe?Let me know how it was!