Bread pudding with cherry syrup

Name: Bread pudding with cherry syrup (Budin de pan)
Cuisine: Peruvian
Ingredients: 1 small loaf of white bread (12 slices) or 6 bread rolls, reduced to crumbs; 150 g/5 oz/1 cup raisins, tossed in flour; 250 g/9 oz/1¼ cups dried cherries; pinch of salt; 150 g/5 oz/1 cup raisins, tossed in flour; 250 g/9 oz/1¼ cups caster (superfine) sugar; 500 ml/17 fl oz/generous 2 cups water; 2 x 350 ml/12 fl oz cans evaporated milk; 60 ml/4 tbsp caster (superfine) sugar; 1 small loaf of white bread (12 slices) or 6 bread rolls, reduced to crumbs; 1 small loaf of white bread (12 slices) or 6 bread rolls, reduced to crumbs; 5 ml/1 tsp ground cinnamon; 30 ml/2 tbsp port; 3 eggs, lightly beaten; 15 ml/1 tbsp butter, melted, plus extra for greasing

Budin de pan

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Bakeries prepare large trays of this pudding ready for the afternoon when children get home from school. It has long been considered especially suitable for the young, because it is gentle on the stomach. Some bakers make a deluxe version using ‘Chancay’ rolls, which are made with egg-enriched dough.

Ingredients

1 small loaf of white bread (12 slices) or 6 bread rolls, reduced to crumbs
2

Americas
Peru
Dessert
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3 and grease a 25cm/10in diameter cake tin (pan). Put the breadcrumbs in a mixing bowl with the milk and soak for 5-10 minutes.
Add the sugar, eggs, butter, cinnamon, port and salt. Mix everything together thoroughly

Ingredients

Method

Photos