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Recipe: Budín de Pan Argentino (Argentinian Bread Pudding) | Food & Drink News | St Louis

Recipe: Budín de Pan Argentino (Argentinian Bread Pudding) |  Food & Drink News |  St Louis
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Sarah LOVETT

Aldi Alarcon from Casa Gaucho.

Born out of a need to use leftover bread, budín de pan is a traditional dessert in Argentina. About 92 percent of today’s Argentines are Catholics, for whom throwing bread away is a sin. My grandmother recently shared her special recipe with me, explaining that the simple ingredients, including stale bread, made it one of the few ways they could afford to eat sweets when she was a little girl. Perfected for over 80 years and four generations, this family recipe for budin de pan is guaranteed to become your own little slice of heaven.

Ingredients:
Caramel:
150 grams of granulated sugar

Budin:
200 g day-old bread, cut into 2-by-2-inch cubes
1 qt whole milk
1 stick of cinnamon
1 whole lemon, grated
1 whole orange, grated
2 whole cloves
150 grams of granulated sugar
6 eggs
2 tbsp Mexican vanilla

Instructions:
Preheat oven to 375 degrees.

In a medium heavy saucepan over medium heat, add 150 g granulated sugar. Slowly caramelize the sugar; keep stirring as little as possible to avoid lumps. Once the sugar has turned a golden brown, immediately pour it into the bottom of a 9-inch round glass pan and tilt to coat the bottom and sides while still hot.

Place day-old bread in a large bowl.

Add whole milk to a large saucepan over low heat. Add cinnamon stick, lemon zest, orange zest and whole cloves. Let the milk heat up and infuse with the flavours.

Once the milk is warm, add 150 g of sugar and stir until dissolved. Do not let the milk boil.

After the milk is infused with your ingredients, pull out the cinnamon stick and cloves and pour infused milk over the 2-inch bread pieces, making sure to cover all the bread so it soaks into the milk. Set the mixture aside to cool completely.

In a separate container, add eggs and Mexican vanilla and mix. Put aside.

Add the cooled milk and bread mixture to a blender and process until completely smooth.

Slowly add the egg and vanilla mixture to the blender with the infused milk and bread mixture and continue to mix until evenly combined. This is your budin mixture.

Pour the finished mixture into the container you prepared earlier with the caramel on the bottom.

Place the bowl with the budin mixture in a larger ovenproof dish, such as a casserole dish, and pour water halfway up the side of the container (au-bain-marie).

Bake for 45 to 55 minutes, depending on your oven. You can cover the top of the budin with aluminum foil so that it doesn’t get too dark. Remove from oven once fully cooked and let cool completely.

Turn your container onto a plate to unmold your bud in the pan and enjoy!

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