Peruvian Pan Buddine is a dessert that has evolved over the years. In the beginning, it was made with hard bread, milk and eggs, but now we can find recipes that include fruit, chocolate, sugar … for its practicality and low cost became very popular throughout the country and in other countries such as Argentina. Today, there are many Buddine and bread cakes recipes that you can customize by adding or removing ingredients. This recipe that we bring you in recipes is the most popular in Latin American countries in general, although it is said that it had its beginnings in Peru. Therefore, then we explain how to make Buddine of Peruvian PAN, its ingredients and instructions.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Peruvian bread: |
| 550 grams of bread from the previous day 1 liter of milk 200 grams of brown sugar 150 grams of white sugar 1 teaspoon of nutmeg. powder 1 tablespoon lemon zest soup 1 tablespoon orange zest soup |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Peruvian bread:
1. The recipe begins preparing the caramel. So, leave the sugar in a pot or pan over medium heat with a splash of water and remove until it dissolves.
2. When it is, place the caramel in the mold to use and move it to be distributed throughout the container.
3. Pour the milk with the cinnamon, nutmeg, smell nails, brown sugar and a pinch of salt. Heat over medium heat until it breaks to boil, stirring the mixture constantly.
4. When it starts boiling, leave the fire preparation for 3 minutes, stirring, and turns off. Sprinkle the lemon and orange zest on top and stir everything very well.
5. The bread to be used to make the Peruvian Buddine can be an old or hard bread, but that is in good condition, since you must cut it into small pieces or grate it to be able to use it.
6. Place the bread cut into a bowl and pour the milk with spices, the melted butter and the eggs on top, so that it covers the bread as much as possible. Mix so that the bread absorbs the liquid well.
7. With the help of a fork, mix and crush the pieces of bread so that they dissolve as well as possible. If you have a minipimer (hand electric blender) you can use it to crush the dough a little, since the idea is that if there are lumps that are not so large. Another way of making the pudding of Peruvian bread is adding raisins soaked in white rum . For this, you must buy raisins and let them soak in hot water for 10 minutes, then throw them in a cup with white rum and let them stand for 20 minutes. When they are well chubby, pour the rum together with the raisins to the mixture and voila!
Trick: You can also add walnuts or chopped almonds.
8. Pour the bread mixture into the mold with the caramel and distribute the dough. Bake the Buddine of Peruvian Pan in a water bath at 180 ºC for approximately 45 minutes. If you do not have a container to bake in the water bath, you must cook the baked Buddine at 150 ºC for 30 to 35 minutes.
9. When you are golden brown, take it out of the oven and unmold carefully. Let it rest and serve when it is cold. If the Peruvian Pan Buddine recipe is not consumed, it can be preserved in the fridge in a container with airtight closure or wrapped in film.
