Bread pudding

Name: Bread pudding (Budin de pan)
Cuisine: Argentine
Ingredients: a handful of raisins; a handful of chopped walnuts; finely grated rind of 1 lemon; finely grated rind of 1 orange; whipped cream and dulce de leche to serve; whipped cream and dulce de leche to serve; 50 ml/2 fl oz/¼ cup double (heavy) cream; 200 g/7 oz white bread, at least one-day old, crusts removed, processed to coarse crumbs; 2 eggs, lightly beaten; 5 ml/1 tsp vanilla extract; 75 g/3 oz/¾ cup caster sugar; 200 ml/7 fl oz/scant 1 cup whole milk; 200 g/7 oz white bread, at least one-day old, crusts removed, processed to coarse crumbs; 200 g/7 oz white bread, at least one-day old, crusts removed, processed to coarse crumbs; 100 g/3¾ oz/scant 1 cup caster (superfine) sugar

Budin de pan

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Every culture seems to have a bread pudding recipe, originally a thrify way to use up leftover stale bread. The Argentinian version is now a glorious dessert in its own right, flavoured with sweet caramel and tangy citrus rind, and enriched with cream.

Ingredients

100 g/3¾ oz/scant 1 cup caster (superfine) sugar

Americas
Argentina
Dessert
Leftovers
Vegetarian

Method

To make the caramel, put the sugar in a heavy pan and heat gently, without stirring, until it is dissolved. Increase the heat and boil rapidly for a few minutes until the syrup turns to a rich golden brown.
Pour into a non-stick loaf tin (pan