Budin (Puerto Rican Bread Pudding)

Recipe View Prepare the Spice Infusion: In a small saucepan, bring 1 cup of water to a rolling boil over high heat. Add the cinnamon sticks, whole cloves, and anise seed. Cover the saucepan, remove from heat, and allow the spices to steep for 15 minutes. (Time: 15 minutes)

Recipe View Create the Caramel: In a separate saucepan over medium-high heat, combine 1/2 cup of granulated sugar with 2 tablespoons of water. Stir occasionally to dissolve the sugar completely. Once the mixture comes to a boil, refrain from stirring. Instead, gently swirl the pan to redistribute the sugar as it begins to caramelize. Monitor the color closely, cooking until it reaches a light golden-brown hue, approximately 310 degrees F (160 degrees C). Immediately pour the molten caramel into a 9x5-inch loaf pan and set aside to harden. (Time: 15-20 minutes)

Recipe View Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). (Time: 10 minutes)

Recipe View Soak the Bread: Tear the day-old bread into bite-sized cubes and place them in a large mixing bowl. Strain the spice-infused water through a fine-mesh sieve to remove the solids. Pour the strained liquid over the bread, followed by the evaporated milk. Stir gently to ensure the bread is evenly moistened. Allow the mixture to sit for 10 minutes to absorb the liquid. (Time: 10 minutes)

Recipe View Prepare the Custard: In a separate large mixing bowl, whisk together the eggs, remaining 1 1/2 cups of granulated sugar, vanilla extract, salt, and melted butter until well combined. Pour the custard mixture over the moistened bread and stir gently until evenly incorporated. (Time: 5 minutes)

Recipe View Assemble and Bake: Pour the bread and custard mixture into the loaf pan, over the hardened caramel. Line a roasting pan with a damp kitchen towel. Place the loaf pan inside the roasting pan, on top of the towel. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan. (Time: 5 minutes)

Recipe View Bake: Carefully place the roasting pan into the preheated oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center of the budin comes out clean. (Time: 1 hour 15 minutes)

Recipe View Cool and Refrigerate: Once baked, remove the roasting pan from the oven and allow the budin to cool in the pan for about an hour. Then, transfer it to the refrigerator to chill thoroughly for at least 2 hours. (Time: 3 hours)

Recipe View Invert and Serve: When ready to serve, carefully invert the budin onto a serving plate. The caramel will have transformed into a luscious syrup, coating the budin like a delectable sauce. Slice and serve chilled, savoring the rich flavors and textures of this classic Puerto Rican dessert.