The Bud of Bread is a delicious, sweet dessert with an unparalleled aroma. Follow this easy recipe and check it yourself. The ingredients are easy to obtain and their processing even easier.
Preparation time: 30 minutes
Cooking time: 90 minutes
Total: 2 hours
Diners: 8 people
Ingredients:
-8 loaves (buns) can be less depending if they are very large or if you prefer you can also use sliced bread without crust (24)
-2 cups of white sugar
-1 cup of raisins
-150 grams of pecans crushed into small pieces
-1 small spoonful of vanilla essence (liquid)
-1 small spoonful of ground cinnamon powder
-4 eggs
-1 round mold with hole for 1 kilo cakes
-Ralladura of 2 lemons or limes (small green ones)
-Ralladura of 1 medium orange
-3 tablespoons of melted butter
-2 liters of milk, you can use the one you prefer and the amount may vary
depending on the size and consistency (hard or soft) of the bread
-2 cups of white sugar (you can also use brown sugar) for the candy
Instructions:
-Coast a pot over low heat and put the two cups of sugar and half a cup of water to prepare the candy. Move from time to time so that it does not stick.
-Prepare the mold and grease the inside with butter so it does not burn. This is not necessary if you use a teflon mold or silicone.
-While preparing the candy, cut the bread into small pieces and place them in a container. Then add the milk and mix well, use a wooden spoon or other utensil so that the milk mixes well with the bread. If necessary use your hands, but first wash them or wear gloves;). Some prefer liquefying the bread with the milk but I personally prefer the artisanal style.
-The milk should cover a little bread but not too much, in no way should look like a soup of bread, this is very important. Let it stand for about 10 minutes.
-Let's go with the candy. When you see that it is taking a brown color, move it and add the drops of half a lemon and keep moving until you get the point. When ready, immediately place the candy inside the mold and with the help of a wooden spoon spreads the content all over the walls. This you must do quickly before the candy gets hard.
-Back with the bread. Beat 4 eggs (light and yolk) and add them to the bread-and-milk mixture. Add the lemon and orange rinds, the liquid vanilla essence, the cinnamon powder and finally the three tablespoons of melted butter and mix everything very well.
-Once all is well mixed add little by little the two cups of sugar while you move and tests. If you do not want it very sweet it reduces the amount of sugar.
-Finally add raisins, pecans and stir to the mixture. Then pour all the contents in the mold distributing uniformly.
-Now you're ready to take it to the oven. I prefer to do it to Baño María as a precaution so I do not get burned.
-Place a high bowl with water (halfway) and heat the oven for about 5 minutes at approximately 180 degrees, then place the mold with the Bread Pudding mass in the center of the dish and let it bake for 1 more hour or less. The time depends on the type of oven, you can use a wooden stick to introduce it into the dough and thus verify that the pudding is ready. If it comes out too wet it means that it is still missing, the ideal point is when the stick comes out almost dry. Very important !, it is very probable that during the preparation the water reduces until disappearing, in that case it adds more hot water. It is necessary to watch that the source does not run out of liquid.
-To dismantle the Bread Budin we must wait for it to cool (more or less 1 hour). Pass the knife delicately through the outer and inner contours of the mold to take off the pudding. In the end, shake the mold and if you see that the content does not move it means that you need to pass the knife again to take off the content well. When you see that it has taken off, take a flat plate or cover the mold and turn it quickly to dismount. A lot of care and luck in this step.
