Subject: Cuban Bread Pudding (Budin de Pan)
From: Unicorn (unicorn@indenial.com)
Date: Fri May 30 2003 - 15:57:41 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Reader George in Poughkeepsie sends us the following advice:
When it comes to wine I'm very particular about what I buy. There are
two things I look for before making my selection. First, the word
"Wine" must appear somewhere on the label. This is something I insist
on. Second, I look for a sign nearby that says "On Sale." Follow
these two rules and you won't go far wrong.
__________________________________________________
TODAY'S RECIPE
__________________________________________________
I have published so many bread pudding recipes in the past that it
must be pretty obvious that I like the stuff. As a rule, bread
puddings are inexpensive and down-to-earth food for the body and soul
that epitomize "comfort" food. Here is an interesting variation from
the Caribbean's largest island:
Cuban Bread Pudding (Budin de Pan)
1/4 lb (125 g) white bread (about 8 slices)
3 eggs, lightly beaten
1 1/2 cups (375 ml) milk
1 cup (250 ml) sugar
1/2 cup (125 ml) raisins
1/2 cup (125 ml) self-rising flour
1/4 cup (60 ml) toasted slivered almonds
3 Tbs (45 ml) melted butter
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) cinnamon
1 recipe anise syrup (see below)
Trim the crusts from the bread, tear into small pieces and combine
with the remaining ingredients except for the anise syrup in a mixing
bowl. Pour into a greased 1 1/2-quart (1.5 L) baking dish and bake in
a preheated 350F (180C) oven for 45-55 minutes. Allow to cool and
serve warm or at room temperature drizzled with a small amount of
anise syrup. Serves 6 to 8.
Anise Syrup
1/2 cup (125 ml) sugar
1/4 cup (60 ml) water
2 Tbs (30 ml) corn syrup
2-3 drops anise extract
Bring the sugar and water to a boil in a small saucepan over moderate
heat and cook until the sugar dissolves. Simmer over low heat for 5
minutes and stir in the corn syrup and anise extract. Cool to room
temperature before serving. Makes about 1/2 cup (125 ml).
This archive was generated by hypermail 2b28 : Sun Jun 01 2003 - 00:00:02 EDT