Peruvian bread pudding recipe

Peruvian bread pudding is a dessert that has evolved over the years. At first, it was made with hard bread, milk and eggs, but now we can find recipes that include fruit, chocolate, sugar… Due to its practicality and low cost, it became very popular throughout the country and in other countries such as Argentina. Today, there are tons of bread pudding and cake recipes that you can customize by adding or removing ingredients.

This recipe that we bring you in this article is the most popular in Latin American countries in general, although it is said that it had its beginnings in Peru. Therefore, below we explain how to make Peruvian bread pudding, its ingredients and instructions.

Ingredients to make Peruvian bread pudding:

• 550 grams of bread from the day before
• 1 liter of milk
• 200 grams of brown sugar
• 150 grams of white sugar
• 1 teaspoon nutmeg
• 4 egg
• 80 grams of butter
• 1 teaspoon of cloves
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon zest
• 1 tablespoon orange zest

How to make Peruvian Bread Pudding:

1. Start the recipe by preparing the caramel.
2.  So, leave the sugar in a pot or skillet over medium heat with a splash of water and stir until it dissolves.
3. When it is done, place the caramel in the mold to be used and move it so that it is distributed throughout the container.
4. Pour the milk with the cinnamon, the nutmeg, the cloves, the brown sugar and a pinch of salt in a small saucepan.
5. Heat over medium heat until it breaks to a boil, stirring the mixture constantly.
6. When it starts to boil, leave the preparation on the fire for 3 minutes, stirring, and turn it off. Sprinkle the lemon and orange zest on top and mix everything very well.
7. The bread to be used to make the Peruvian pudding can be old or hard bread, but it must be in good condition, since you must cut it into small pieces or grate itto be able to use it.
8. Place the sliced ​​bread in a bowl and pour the spiced milk, melted butter and eggs on top, covering the bread as much as possible. Mix so that the bread absorbs the liquid well.
9. With the help of a fork, mix and crush the pieces of bread so that they dissolve as well as possible.
10. If you have a minipimer (electric hand mixer) you can use it to grind the dough a bit, since the idea is that if there are lumps that are not so big.
11. Another way to make Peruvian bread pudding is by adding raisins soaked in white rum.
12.  For this, you must buy raisins and let them soak in hot water for 10 minutes, then put them in a cup with white rum and let them rest for 20 minutes.
13.  When they are very plump, pour the rum together with the raisins into the mixture, and that’s it!
14. Trick: You can also add chopped nuts or almonds.
15. Pour the bread mixture into the mold with the caramel and distribute the dough.
16. Bake the Peruvian bread pudding ina bain-marie at 180ºC for approximately 45 minutes.
17.  If you don’t have a container like for baking in a bain-marie, you should cook the pudding in the oven at 150ºC for 30 to 35 minutes.
18. When it’s golden, take it out of the oven and unmold carefully. Let it rest and serve when cold.
19. If the Peruvian bread pudding recipe is not consumed, it can be kept in the fridge in a hermetic container or wrapped in plastic wrap.