Budín /pudín de pan o colegial con caramelo | Receta subtitulada | Postre mamallena | Torta burrera

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is usually less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often more affordable.

Cut the bread into small cubes, leaving the crust if preferred.

Place the bread cubes in a container.

Add 1 liter of warm or hot milk to the bread and let it rest for half an hour.

Prepare the caramel by heating half a cup of water and 1 cup of sugar at low heat.

Stir the sugar until completely dissolved.

Once dissolved, carefully add the boiled water to the sugar mixture, being cautious of burns.

Coat the baking mold with the caramel using a cloth.

In a separate container, beat 250 grams of sugar with the 4 eggs and add a splash of vanilla essence if desired.

After half an hour, crush the bread mixture slightly using a minipimer, mixer, or blender.

Combine the bread mixture with the egg mixture and beat well until integrated.

Pour the mixture into the caramel-coated mold and cover it with parchment paper or aluminum foil to prevent it from drying out.

Place the mold in a larger source filled with kitchen paper and hot water to cook it in a double boiler at 160 degrees Celsius (320 Fahrenheit) for 1 hour.

Before unmolding, run a knife around the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens