BREAD PUDDING RECETA EN ESPAÑOL RECIPES

Steps:

• Precalentar el horno a 175 ºC. Engrasar los ramequines con un poco de mantequilla o aceite de girasol. Resevar. Cortar el pan en dados de 1-1,5 cm. Reservar. En un bol mediano mezclar la leche, los huevos, el azúcar, la canela, la vainilla, la sal y el Bourbon y batir hasta conseguir una mezcla homogénea. Añadir el pan, mezclar y dejar reposar 10 minutos para que absorba todo el líquido. Añadir las chips de chocolate repartiéndolas por toda la mezcla y rellenar los moldes. Colocar los moldes sobre una bandeja y hornear durante 25-30 minutos, hasta que estén dorados, cuajados y empiecen a separarse del borde. Retirar del horno y dejar enfriar 10 minutos antes de servir. Se pueden servir, tanto templados como fríos, en el mismo molde, espolvoreados con azúcar glas o sirope de arce o desmoldados y acompañados de nata ligeramente montada o helado de vainilla.

Steps:

• Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
• Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
• Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.