Peruvian Bread Pudding for Business (Budín de Pan)

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Steps

1. 1
   Make the caramel: combine 150g sugar, 50g water, and a few drops of lemon juice in a saucepan. Cook over low heat without stirring — the lemon juice prevents crystallization so no constant stirring is needed. Cook until it reaches a medium amber color: darker = more bitter, lighter = sweeter.

   Tip: The lemon juice is the professional trick for hands-free caramel. It prevents sugar grains from re-crystallizing as water evaporates.

   ~8 min
2. 2
   Pour the hot caramel into the pudding mold. Tilt and swirl carefully to coat the bottom and lower sides. Let cool completely at room temperature until hardened.

   Tip: The sugar is extremely hot. Use kitchen towels or oven mitts to handle the mold safely.

   ~10 min
3. 3
   Make the citrus-spice milk infusion: combine 700ml milk with orange zest (3g), lemon zest (2g), cinnamon stick (4g), and 8-10 cloves. Heat over low heat, uncovered, until just reaching a boil. Reduce to minimum and infuse 3-4 minutes. Add white sugar and stir to dissolve. Remove from heat.

   Tip: Always heat milk uncovered and over low heat — covered or on high heat it overflows in seconds.

   ~8 min
4. 4
   Soak 70g raisins in enough hot water to cover. Let them plump and hydrate while you prepare the rest. Drain before adding to the batter.

   Tip: Pre-hydrated raisins will not pull moisture from the pudding during baking, preserving the texture.

   ~5 min
5. 5
   Tear 160g fresh bread by hand into rough chunks. Strain the warm spiced milk through a fine sieve directly onto the bread. Press gently and let the bread absorb all the milk fully.

   Tip: Victor uses fresh day-of bread — it gives a cleaner, better flavor. Stale bread can carry off-notes that develop over days.

   ~5 min
6. 6
   Beat 5 whole eggs with a balloon whisk until combined. Strain the beaten eggs through a fine sieve into the soaked bread mixture to catch any shell fragments. Add 30ml pisco if using. Fold everything gently to combine.

   Tip: Straining eggs is a professional detail that ensures no shell or chalaza strands appear in the finished product.

   ~5 min
7. 7
   Preheat oven to 140°C. Fold the drained raisins into the batter. Pour the mixture into the caramel-lined mold. Place a piece of cardboard or parchment paper in the bottom of a deep roasting tray — this prevents metal-to-metal contact and ensures true bain-marie cooking on the underside. Place the mold on the cardboard inside the tray. Pour boiling water into the tray until it reaches halfway up the mold.

   Tip: The cardboard trick is essential: direct metal-on-metal contact prevents the bottom from truly cooking by steam. The cardboard insulates and allows uniform bain-marie heat from below.

   ~10 min
8. 8
   Bake at 140°C for 40-45 minutes. Test doneness by inserting a clean knife into the center — it should come out clean. If wet, return for 5-minute increments until the knife is dry.

   ~45 min
9. 9
   Remove from oven. Cool in the mold a minimum of 3 hours — ideally overnight in the refrigerator. To unmold: run a knife around the edge with the blade angled outward against the metal, place a serving plate face-down on top, and invert decisively in one motion.

   Tip: Unmolding requires the pudding to be fully cold and set. Attempting to unmold hot will cause it to break apart.

   ~180 min
10. 10
    Serve sliced. Optional toppings: whipped cream (chantilly), maraschino cherries, or powdered sugar.

Nutrition (per serving)

Victor Heredia

BUDÍN DE PAN PARA NEGOCIO🟥⬜🟥#puding#rico#pan#postres #rico#sabor#lonch

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