Bread Pudding So Delicious That It Reminded Me of Budin (Recipes included)

Last night, Jay baked a Bread Pudding filled with love and golden raisins. Jay’s recipe is different from my mother’s, what they most have in common is that they are baked with a serious dose of love added in along with the other ingredients! Thanks to Jay, this morning I started out my day thinking in Spanish and enjoying sweet memories of my mother’s Budin, as I ate his bread pudding.
So first in Spanish and afterwards in English:
Desayuno: Budin de pan con pasas y cafecito con leche.
Pensamieto para hoy: Las calorías siempre saben mejor (y engordan menos) cuando visten memorias de nuestra niñez.  La buena comida es amor y si vale la pena romper con la dieta para disfrutar de lo bueno. 
Bread Pudding and Coffee
Budin de pan con pasas doradas receta de “Mi-Tee-Ta” (mi mama)
(Te lavaste las manos antes de empezar verdad?)
  • 1 1/2 pan de aqua viejo (pan criollo) (Si no tienes pan de aqua y no tienes tiempo de preparalo pues sustituirlo con pan francés o pan italiano, pero que sea pan viejo!)
  • 8 tazas de leche
  • 1/4 de libra de mantequilla derretida
  • 2 1/2 tazas de azúcar 
  • 4 huevos (los huevos se rompen uno a uno y se revisan en un vaso, si salen ensangrentados, pues eso ya es un pollito, piedele perdon a D-os por desperdiciarlo y sin mas, lo tiras, recuerdate que los huevos ensangrentados no se usan!)
  • 1 cucharadita de vainilla (si tienes vainilla natural es lo mejor sin no tienes, puedes usar vainilla artificial – pero ojo no tiene el mismo sabor)
  • 1 taza de pasas doradas (se te puede pasar la mano con las pasas doradas son ricas y que no se te olvide, prepara las pasas primero, las pones en un bol le añades al menos un vaso de leche mezclado con la vainilla, para que las pasas “beban bien” y se “hinchen”)
  • 1 cucharadita de canela y un poquitito de nuez moscada pero no es necesario
Entonces asi procedes:
  • Eliminas la corteza del pan, pártelo en pedazitos pequeñitos.  Mezclas el pan con las 7 tazas de leche que te quedan. Ojo, mezclalo con las manos hasta que el pan esté bien mojado.    
  • Añades la mantequilla, el azucar, los huevos (despues de revisarlos los bateste verdad?), la sal, la canela (y la nuez moscada) y las pasas doradas ya mezcladas con la leche y vainilla. 
  • Pones la mezcla en un molde el cual ya habias “en-mantequillado”
  • Hornear una hora y media a 375 grados F (190 grados Centígrados).
  • Dejarlo enfriarse y cometelo ya! Que no se te olvide compartir, pues lo compartido sabe mejor.  Buen Provecho!
Breakfast: Bread pudding with raisins and coffee with milk
Thought for today: Calories always look best when dressed in childhood memories! Good food is love, definitely worth messing with the daily calorie count in order to enjoy it.
“Mi-Tee-Ta’s (My Mother’s) Bread Pudding with Golden Raisins recipe
(You washed your hands before starting, right?)
  • 1 1/2 loaves of day old “Water Bread” (creole bread) (If you don’t have “water bread” and you don’t have time to bake it you can substitute it with either French or Italian Bread but be sure that it is at least a day old!)
  • 8 cups of milk
  • 1/4 pound melted butter
  • 2 1/2 cups sugar  
  • 4 eggs (you break the eggs in a glass so that you can check for blood, if the egg has blood in it, then we consider it to be a chick, ask G-d’s forgiveness for being wasteful and throw away the egg.  Remember that we can’t use eggs which have blood stains in them!) 
  • 1 Tablespoon of vanilla (natural vanilla is best but  if you don’t have any you can use artificial vanilla – but be aware that they don’t taste the same) 
  • 1 cup of golden raisins (you can overdo it with the golden raisins as they are delicious, and don’t forget, prepare the raisins first. Place the raisins in a bowl, add a least a cup of milk mixed with the vanilla, let the raisins “drink up” the milk and become “swollen”)
  • 1 teaspoon of cinnamon and a bit of nutmeg (but the nutmeg isn’t essential)
Continue as follows:
  • Cut away the bread crust, slice the bread into small bits. Mix the bread with the 7 remaining cups of milk. Mix it, use your hands, and be sure that all of the bread is thoroughly moistened.    
  • Add the butter, the sugar, the eggs (after you checked them you remembered to whisk them, right?), the salt, the cinnamon, (the nutmeg), and the golden raisins, milk and vanilla mixture.  
  • Place the mixture in a buttered baking pan. 
  • Oven bake for one and half hours at 375 degrees Fahrenheit (190 degrees Centigrade)
  • Let it cool and eat up! and don’t forget to share, shared foods taste better.  Bon Appetite
But that’s NOT what Jay baked last night.  Jay took his inspiration from The New Doubleday Cookbook (1975) in our kitchen.  The recipe he based himself on is called:
“Old Fashioned Bread and Butter Pudding” (and naturally he adjusted it to what we have at home, following is what he actually did)
  • Day Old Challah Bread (8 slices) left over from Shabbat
  • 2 Tablespoons butter
  • 1/2 cup golden raisins
  • 1/2 teaspoon cinnamon and 1/4 nutmeg mix 
  • 4 eggs lightly beaten, (checked in a glass to be sure there was no blood, presence of blood makes the egg not kosher for use)
  • 1/3 cup sugar
  • 3 cups milk
Continue as follows:
Sliced the Challah first into large slices then into smaller squares, didn’t bother trimming the crust. Added butter, raisins, cinnamon and nutmeg, eggs, sugar and milk.  Mixed it and placed it all in a buttered Corning Ware brand casserole. Baked it uncovered at 190 degrees Centigrade for an hour and a bit then let it cool overnight.
Jay's Bread Pudding
As I said they really are different recipes but Jay gets a very special “thank you, darling,” because his Bread Pudding, helped me to start out my day thinking in Spanish and enjoying sweet memories of Mi-Tee-Ta’s Budin.  I have already forgiven him for the over abundance of early morning sugary calories!
Credit: My mother for the Budin Recipe, Jay for baking a Bread Pudding.
Photos by Isa David-Ben-Rafael owned by IsraeLightly

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