Ingredients with Measurements:
- 1 loaf of day-old bread, cut into cubes (about 8 cups)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the baking dish with butter or cooking spray.
3. In a mixing bowl, whisk together the milk, cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Add the bread cubes to the bowl and stir until they are coated with the milk mixture.
5. Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
6. Stir in the raisins and chopped walnuts.
7. Pour the mixture into the greased baking dish and cover with aluminum foil.
8. Bake for 45 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the pudding is set.
9. Remove from the oven and let cool for 10-15 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Preheat oven to 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 470
- Total fat: 23g
- Saturated fat: 10g
- Cholesterol: 140mg
- Sodium: 310mg
- Total carbohydrates: 59g
- Dietary fiber: 2g
- Sugars: 39g
- Protein: 10g
Substitutions for ingredients:
- Whole milk can be substituted with skim milk or almond milk.
- Heavy cream can be substituted with half-and-half or coconut cream.
- Brown sugar can be substituted with white sugar or honey.
- Raisins can be substituted with dried cranberries or chopped dates.
- Chopped walnuts can be substituted with pecans or almonds.
Variations:
- Add a tablespoon of rum or bourbon to the milk mixture for a boozy twist.
- Substitute the bread with croissants or brioche for a richer flavor.
- Add a layer of sliced bananas or apples to the bottom of the baking dish before adding the bread mixture.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream before serving.
Tips and tricks:
- Use day-old bread for the best texture and flavor.
- Let the bread mixture sit for at least 10 minutes to allow the bread to absorb the liquid.
- Cover the baking dish with aluminum foil to prevent the top from burning.
- Let the pudding cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bread pudding in a microwave-safe dish and heat for 30-60 seconds until warm.
Presentation ideas:
- Serve the bread pudding in individual ramekins for a cute presentation.
- Dust with powdered sugar or cinnamon before serving.
- Drizzle with caramel sauce or chocolate sauce for a decadent touch.
Garnishes:
- Chopped nuts
- Whipped cream
- Fresh berries
- Mint leaves
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the bread pudding is too dry, add more milk or cream to the mixture.
- If the top is browning too quickly, cover with aluminum foil and continue baking.
Food safety advice:
- Make sure to use eggs that are fresh and properly stored.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Agre Dulce Bread Pudding is a traditional dessert in Latin American cuisine, particularly in Puerto Rico and the Dominican Republic.
Flavor profiles:
- Sweet, creamy, and nutty.
Serving suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Buttery, Rich, Comforting