Bread Pudding (Pudín de Pan)

Bread pudding, or ‘pudín de pan’ is a classic in Gibraltar and southern Spain. ‘Pudín de pan’ is lovely and sweet made with bread, raisins and cognac, infused with lemon rind and cinnamon. In the olden days bread was used in desserts as a way to recycle it when it went stale. Nothing ever went to waste! A clever usage that is still popular today and makes for one of the most popular local home-made treats. You don’t need to use stale bread, although it is traditional to do so and recommended, but a regular loaf of sliced white bread will do, which obviously cuts back on preparation time.

Bread Pudding (Pudín de Pan)
Yield: 12 large, 18 small Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

  • 1 kg of sliced white bread (about 1½ loaves)
  • 4 eggs
  • 1 litre of milk (whole or semi skimmed will do)
  • 1 small tin of evaporated milk (about 225 g)
  • 150 g sugar
  • 1 lemon, zest
  • 50 g cold butter cut into cubes
  • 100 ml of rum, brandy or cognac
  • ½ tsp grated nutmeg
  • 1½ tsp cinnamon
  • ½ tsp vanilla extract
  • 400 g raisins (seedless)
  • 100 ml of water
  • 2¼ lbs of sliced white bread (about 1½ loaves)
  • 4 eggs
  • 4 cups of milk (whole or semi skimmed will do)
  • 1 small tin of evaporated milk (about 8 oz)
  • 1½ cups sugar
  • 1 lemon, zest
  • 2 oz cold butter cut into cubes
  • 6½ tbsp of rum, brandy or cognac
  • ½ tsp grated nutmeg
  • 1½ tsp cinnamon
  • ½ tsp vanilla extract
  • 14 oz raisins (seedless)
  • 6½ tbsp of water

Instructions

  1. Place the raisins in a bowl and add about 6 to 7 tbsp of warm water to plump them up. Set to one side until ready to use.
  2. If you’re using stale bread put the bread in pieces in a bowl and fill with water. Soak for about 20-30 minutes and then drain the water and squeeze the bread with your hands to remove excess water. If you’re using fresh bread skip this step, and cut the slices into quarter sized pieces.
  3. Soak the bread in a bowl with about 1 litre of milk, the evaporated milk and the sugar. The bread mixture should be very soft but not too liquidy. Taste to make sure it is sweet enough. If needed you can add a bit more sugar, but it may not be necessary.
  4. Lightly beat the eggs and add to the mixture with the lemon zest, nutmeg, cinnamon, the raisins, the rum/brandy and the cubes of butter. Mix well.
  5. Grease well an oven dish of approximately 35 cm x 23 cm (12 inch by 9 inch) and add the mixture to it.
  6. Sprinkle generously with cinnamon and white or brown granulated sugar.
  7. Bake in a preheated oven at 180C (355F) fan for about 1 hour. Cover with aluminium foil for the first 30 minutes, then open the oven and quickly remove the foil, and bake for the other 30 minutes uncovered until it is firm on top and the pudding has cooked through. Pierce with a knife, if it comes out clean then it is done.
  8. Once done, remove from the oven and allow to cool in it’s recipient. This is served at room temperature.

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