[Recipe + Video] Bread Pudding 'Flan'

🧂 Ingredients

• ½ cup dry fruit mix

  [90 g], chopped
• ¼ cup golden rum
• 2 egg

  (medium)
• ½ cup sugar

  (white, granulated) [130 g]
• ½ teaspoon cinnamon powder

  [1.5 g]
• 2 cup whole milk

  [470 ml]
• 6 cup diced loaf bread

  [185 g]
• ½ cup sugar

  (white, granulated) [65 g]

Instructions

• 1 Mix fruit and rum, let it sit overnight in the refrigerator (or 8 hours). When
  it's time to make the pudding separate the fruit from the rum, discard the rum,
  and set fruits aside to use later in the preparation.
• 2 Crack eggs into a bowl. Add sugar and whisk until it is well mixed and a
  slightly lighter color. Pour in milk followed by the cinnamon and mix well. Add
  the bread and stir until all of the bread has soaked some of the liquid. Cover
  and let it rest in the refrigerator for an hour.
• 3 Mix 2 tablespoons of water and sugar for the caramel in a small saucepan. Heat
  over medium-high heat until it turns into a golden color.
  
  Remove from the heat and immediately pour it into a baking pan (see notes). Make
  sure to use a holder to grab the pan, as it will be very hot. Coat the pan with
  the caramel, working quickly before the caramel sets.
  
  Once the caramel has hardened, cover the bottom of the pan with the fruit.
• 4 Spoon the pudding mixture into the baking pan, making sure not to disturb the
  caramel or fruits. Cover the pan very tightly with the pudding with aluminum
  foil.
• 5 Bake in a bain-marie (hot water bath) for an hour in an oven preheated to 300 ºF
  [150 C]. Remove from the oven and separate the edge from the pan with a
  toothpick. Let the pudding cool to room temperature and place it on a serving
  plate. Serve at room temperature.

Nutrition Info