What does a Chef do when someone wants French Toast but there is no sliced bread?: Panko Budin de Pan!
The thing is, it tastes delicious and has the same flavor composition of the traditional South American delicacy.
In fact, the ingredients are the same, just all combined. The bread pudding is baked in a water bath and not pan fried, which makes it delicious and creamy tasting for days. Give it a try, it is ideal for brunch or breakfast.
Ingredients
CARAMEL SAUCE
Bread pudding batter:
Tools
2 small loaf pans (6 x 3.5″ size)
Steps
Make the caramel:
In a medium pan, mix the butter, cinnamon, salt, and sugar. Melt on low heat until the sugar has dissolved. Pour onto the bottom of the two baking pans and set aside.
Prepare the batter:
Pre heat oven to 350F
1-Heat milk, sugar, cinnamon, raisins and bring to a boil.
2-the Panko bread crumbs and soak for about 10 minutes off the heat.
3-Stirring vigorously now add the eggs and vanilla, stir to blend.
4-Scoop the batter over the caramel dividing it equally among the two baking pans.
5-Place the pans into a larger baking sheet and fill it half way with cold water.
6-Bake on the bottom half of the oven for about 45 to 60 minutes until puffed up and lightly cracking on top.
1-Carefully remove the pans form the hot water bath and let rest at room temperature for 10 minutes.
2-Use a metal spatula to run around the perimeter of the bread pudding.
3-Flip the pan over a flat dinner plate and release the Budin de Pan.
4-Eat the Budin de Pan warm or at room temperature.
Serve about 2 to 3 slices per person.
Enjoy!
Varied doses for servings