Julia Alvarez's Pudin de Pan (Bread Pudding)
Published March 22, 1997
- Total Time
- 1 hour
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Ingredients
1 loaf high-quality sliced bread, crusts removed and cut into 1-inch squares
6 cups whole milk
1 ¾ cups sugar
½ teaspoon salt
1 stick sweet butter, plus more for greasing the pan
1 teaspoon cinnamon
1 teaspoon vanilla
¼ cup dark rum
Grated peel of 1 lemon
4 eggs, well beaten
¾ cup dried prunes, pitted
1 cup guava paste (available at Spanish groceries)
¼ cup brown sugar (unrefined, if possible)
Nutritional analysis per serving (8 servings)
94 grams carbs; 129 milligrams cholesterol; 630 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 4 grams fiber; 503 milligrams sodium; 15 grams protein; 68 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
In a large saucepan over medium-low heat, warm the bread, milk, sugar, salt, butter, cinnamon, vanilla, rum and lemon peel. When warm, remove from heat and stir in the beaten eggs. Add the prunes and stir well. Pour this mixture into an oiled 9-by-12-inch baking dish. Slice the guava paste into thin strips and press into the top of the mixture. Sprinkle with the brown sugar and bake for 50 to 60 minutes, until the top is golden and the pudding smells great.
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