Elsa's Bread Pudding - El Pudin de pan

Deserts are a sacred space. Each of the aunts had a specialty - like Tia Lucila's carrot cake.   There were multiple flan adaptations and you could tell the subtle difference between Tia Cira's or my mom's based on the shape, and garnish - the signature grated coconut and a maraschino cherry. Tia Vina was the cake artist who used piping to make doll cakes complete with a big belle skirt. My Abuela made Panetela Boracha - a rum soaked sponge cake. I'm sure I'm forgetting something, and I'm hopeful one of my many awesome cousins will remind me. 
My mom's bread pudding is also a classic. She's an old-school cook and makes her food with love and instinct. She knows how much milk based on the feeling of the mixture and if it feels too wet she adds more bread. We did our best to capture the recipe, give or take a smidge on quantities.  Have fun with it.

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Ingredients

For the batter
2 loaves white bread (any sliced bread will work) - no butts
3 cups whole milk (we used almond milk)
5 large eggs
1 cup white sugar
1 1/3 cup canola oil
1 tablespoon vanilla extract
1 can sweetened condensed milk

Mix-Ins
1 3/4 cup crushed pineapple, juice reserved
1 1/4 cup shredded coconut
1 1/4 cup chopped walnuts
1 cup raisins

For the caramel
3/4 cup sugar
​1/4 cup water

Directions

There are two ways to get started.  Most recipes ask that you preheat the oven to 350. My mom prefers not to preheat because the water gets hot and sloshy, either way will work - she uses a cold oven set at 375. For either method you will need a large roasting pan filled 2/3 of the way with water. Your round cake pan should be able to fit nicely inside of this pan. Place this water filled pan in the oven while you make the recipe. It's called a "bana de Maria", or water bath. 
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1. Cut the bread in little pieces and soak in the milk. Use a large spoon to combine, breaking the bread into smaller chunks. 
2. In a separate bowl,  beat the the eggs with the oil, white sugar, and vanilla with an electric mixer until creamy. Gradually add the sweetened condensed milk. Beat until frothy.  Add this to the soaked bread and beat in lightly with mixer. 
3. Now, add your favorite mix-ins.  My mom loves all of them - pineapple, coconut, walnuts, and raisins! Add in each ingredient, one by one - stirring in to to fully incorporate before adding the next. Set aside.
4. Make the caramel: Use the pan you will be making the pudding in. Pour 3/4 cup of sugar into the pan with 1/4 cup water and put on the stove top. Heat and stir until the sugar turns a light golden brown color - about 8-10 minutes. Remove from the heat, roll the pan to coat with the caramel.
5. Pour the mixture over the caramel and place the full pan into the water filled roasting pan.
6. Bake for approx. 2 hours or until a knife comes out clean. Cool completely.

To unmold, run a knife around the edges, and flip over into a large plate - large enough to hold the caramel! The caramel will now be on the top and drip all around. Cut into large slices and enjoy!