No-Oven Bread Pudding (Stovetop Bain-Marie)

star_border

Steps

1. 1
   Make the caramel: combine 250g brown sugar, 150g water, and 3g lemon juice in a saucepan over medium heat. The lemon juice prevents crystallization — once it is in, do not stir. Let the water evaporate until the caramel reaches 167°C or takes on a slightly darker color than flan caramel (traditional for bread pudding). Turn off immediately.

   Tip: Bread pudding caramel is traditionally darker than flan caramel — that slight bitterness is part of the classic flavor profile.

   ~10 min
2. 2
   Pour the hot caramel into a mold. Using a cloth, carefully tilt and swirl the mold to coat the sides as well as the base. Allow to cool completely — the caramel must be cold and set before adding the pudding mixture.

   Tip: Handle the hot mold with great care — caramel burns are severe. Coating the sides ensures the pudding releases cleanly and looks beautiful when unmolded.

   ~10 min
3. 3
   Cut 300g of hard day-old bread into cubes and place in a bowl. Pour 1 liter of whole milk over the bread. Press and work the bread with a whisk or hands to ensure it absorbs all the milk. Leave to soak for 10 minutes, pressing again halfway through.

   Tip: The crust adds texture and flavor — do not remove it. The bread will still have some hard spots at first; they will soften fully after soaking.

   ~12 min
4. 4
   Rehydrate 70g raisins in boiling water for a few minutes. Drain and rinse. Transfer to a small bowl and add 30ml pisco. Let macerate while you prepare the rest.

   Tip: The pisco gives the raisins a fruity, magical aroma that elevates the whole pudding. You can substitute with rum.

   ~5 min
5. 5
   Beat 7 eggs (550g total) in a bowl together with 200g brown sugar until the sugar dissolves and the yolks break. Strain through a fine sieve to remove any shell fragments. Pour the strained egg mixture over the soaked bread. Add lemon zest, 1 tsp ground cinnamon, 10ml vanilla extract, and a pinch of ground cloves if available. Mix well by hand.

   Tip: Always strain the egg mixture — a piece of shell in the pudding is a poor experience for any customer.

   ~8 min
6. 6
   Add the pisco-macerated raisins (including the pisco) to the bread mixture and fold in with a light stir. Pour the entire mixture into the caramel-lined mold.

   ~2 min
7. 7
   Set up the stovetop bain-marie: place a wet dishcloth or sponge at the bottom of a large pot (to prevent the mold from touching the metal directly). Place the filled mold on top. Add enough water to reach halfway up the sides of the mold. Cover with a lid. Heat the water to 80–85°C over medium heat, then reduce to the lowest flame to maintain that temperature. Cook for 1 hour and 20 minutes.

   Tip: The bain-marie water should be at 80–85°C — not a rolling boil. At 80–85°C the egg yolk proteins set fully and any salmonella is eliminated. If in a high-altitude province, water may not exceed 90°C, but that is still sufficient.

   ~80 min
8. 8
   Test doneness: insert a metal skewer or needle into the center. Leave for 3 seconds, withdraw — it should come out clean and feel warm (not cold or wet). The pudding will have risen slightly. Turn off heat.

   Tip: If the skewer comes out wet and cold, the pudding needs more time. If it comes out dry and very hot, you may have overcooked it slightly — not harmful, just a firmer texture.

   ~2 min
9. 9
   Let the pudding cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight for best results). To unmold: run a knife around the edges and flip onto a plate. Serve sliced, with optional chantilly cream or the caramel from the mold poured over the top.

   Tip: The longer it rests in refrigeration, the more the flavors develop and the caramel liquefies into a sauce. Overnight is ideal.

   ~300 min

Nutrition (per serving)

Victor Heredia

BUDIN O PUDING DE PAN SIN HORNO #streetfood #facil #rico #family #comida

Watch on YouTube →