budin de pan bread pudding

Banana Bread

Budin de Pan Bread Pudding

Brooke Siem baked with grandmothers around the world for her Grandmother Project, including with Sofy in Buenos Aires, where she learned this Argentinian take on bread pudding. It tastes like a magical mashup of French toast, cheesecake and flan.

Ingredients

¾ cup granulated sugar plus 1/2 cup, divided
3 large eggs, lightly beaten
1 ½ cups reduced-fat milk
1 cup reduced-fat sour cream
10 ounces soft white sandwich bread, cubed (6 cups)
2 teaspoons vanilla extract

Directions

Preheat oven to 350°F. Put a kettle of water on to boil for the water bath.
Add 3/4 cup sugar to a 9-inch metal cake or pie pan (not nonstick) and place it directly on a stovetop burner at medium heat. Hold the pan with tongs and tilt and rotate as the sugar melts. Cook until the sugar is dissolved completely and the syrup just starts to turn a light golden brown, 4 to 5 minutes. Let cool while you prepare the batter.
Combine eggs, milk, sour cream, bread, vanilla and the remaining 1/2 cup sugar in a blender. Blend until smooth. Pour the batter over the caramel and cover the pan with foil.
Place the pan in a larger baking pan. Pour in enough boiling water to come halfway up the sides of the cake or pie pan. Carefully transfer the baking pan to the oven. Bake until the pudding is springy to the touch, about 1 hour.
Remove the pudding from the water bath, uncover and immediately run a knife around the edge. Place a serving plate upside-down on it, then invert the pudding onto the plate. Spoon any remaining caramel over the top. Let cool slightly, about 10 minutes. Serve warm or at room temperature.