Tuesday, July 10, 2007

Budin de Pan

This is a popular and easy traditional desert. Sol, our super cooking teacher, isn't exactly sure of the history of Budin but like many dishes it has strong links with immigrants of Italian heritage. It is a classic childhood memory of many, brought to the table by grandma where everyone would fight for the biggest piece, bathed in Dulce de Leche.
Like all the best simple recipes this one has been passed down and enhanced through the generations. Sol has been kind enough to share her grandmother's recipe.


750 ml Milk
2 and a half bread rolls (big dinner roll size)
3/4 cup sugar
4 eggs
sugar for caramel

Soak bread torn into pieces in the milk
Make a caramel with about a cup of sugar in a little water over low heat. You can do this in your ovenproof ring tin or in a small fry pan and transfer to the pan. Coat the base of the pan with caramel.

Break up bread with your hands and mix in sugar and eggs.
Pour into pan and cover with foil. Cook in slow to moderate oven in a bain marie for 30 minutes or until set.

Cool and then refrigerate.
To unmold run a small knife around the edge and turn out onto serving platter that can accommodate the thin syrup that glistens all around.
Often served with dulce de leche. I like strawberries.

Variations: a little grated mandarin zest or a dash of vanilla are also nice if not quite as traditional. Many families add sultanas soaked in rum similar to an English bread and butter pudding.


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