Julia Alvarez's Pudin de Pan (Bread Pudding)

Total Time
1 hour
Rating
5(44)
Comments
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Ingredients

Yield:Eight servings
  • 1loaf high-quality sliced bread, crusts removed and cut into 1-inch squares
  • 6cups whole milk
  • cups sugar
  • ½teaspoon salt
  • 1stick sweet butter, plus more for greasing the pan
  • 1teaspoon cinnamon
  • 1teaspoon vanilla
  • ¼cup dark rum
  • Grated peel of 1 lemon
  • 4eggs, well beaten
  • ¾cup dried prunes, pitted
  • 1cup guava paste (available at Spanish groceries)
  • ¼cup brown sugar (unrefined, if possible)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

630 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 94 grams carbohydrates; 4 grams dietary fiber; 68 grams sugars; 15 grams protein; 503 milligrams sodium

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

  1. Step 1

    Preheat the oven to 375 degrees.

  2. 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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