• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Bread Pudding with Dulce de Leche Sauce (Budín Navideña)

    The holiday offerings on my in-laws table usually feature budín, a bread pudding that can include coconut, raisins, or pine nuts. Budín can be made 1,000 different ways depending on the ingredients on hand, or your preferences.

    Budín is probably one of the oldest concoctions from Europe, and is typically a conglomerate of chopped ingredients (differing from our smooth U.S. version of pudding, which is really a confectioner’s pastry creme.) The word budín and pudding are both based on an old German word meaning “swollen lump.” 


    Ingredients
    Budín
    2
    sticks
    cinnamon
    3
    cups
    water
    1
    pound
    artisan-made, day old bread of good quality
    2
    sticks
    butter
    1
    cup
    pecans, chopped
    4
    ounces
    apricots, snipped into bite-size pieces
    1
    cup
    brown sugar
    1
    teaspoon
    ground cinnamon
    3
    eggs
    Sauce
    1
    cup
    dulce de leche caramel spread
    2
    tablespoons
    rum, bourbon or orange juice
    Directions
    Make a tea of the cinnamon by placing the water and cinnamon sticks in a 1 quart saucepan and bringing to a boil for 3 minutes. Remove the tea from the heat and allow to cool completely.
    Cut the bread into 1-inch by 1-inch chunks. Place in a baking pan, and toast under the broiler for 3 to 5 minutes.
    Every minute or so, remove the bread pan from the broiler and toss the bread so that it toasts evenly. Remove the bread from the broiler.
    In a large 12-inch skillet, heat one stick of butter until melted and very slightly brown. Add the pecans and allow to sauté for about 45 seconds.
    Using a slotted spoon, remove the pecans and place in a large mixing bowl. Keep your pan at a medium low heat.
    Add half of the toasted bread chunks to the pan, toss to coat with the butter and then remove, placing them in the large mixing bowl.
    Add half of the remaining stick of butter, melt, and then add the remaining bread chunks, coating with butter and removing to the bowl as before.
    Once all of the bread is in the bowl, add the apricots. Beat the eggs well and then pour into the mixing bowl with the bread and other ingredients.
    Toss all of the ingredients well so that the mixture is well coated with the beaten eggs.
    Preheat oven to 350°F.
    Coat the inside of an ovenproof 2 quart casserole by rubbing the remaining half stick of butter on the inside surface. (Not all of the butter will be used in this step.) Pour the ingredients from the large bowl into the buttered casserole.
    Add what is left of the last half stick of butter to the skillet plus brown sugar and 2 cups of the cinnamon tea. Combine well and allow to simmer for 1 minute.
    Remove from the heat and pour over the contents of the casserole. Cover the casserole with foil and place in the heated oven. Bake for 1 hour. Remove from the oven and allow to cool for 5 minutes.
    Immediately before serving, heat the dulce de leche in a mixing bowl for 45 seconds in the microwave.
    Remove from the microwave and whisk in rum, bourbon or orange juice. Serve with the budín.

    The base number of servings for this recipe is 8
    OK

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