Pudding de Pan

Pudding de Pan is a delightful Spanish bread pudding that combines the flavors of cinnamon and vanilla with a rich custard base, making it a comforting dessert. This gluten-free version is perfect for those with dietary restrictions while still delivering on taste and texture.

Ingredients

• gluten-free bread - 150 grams
• whole milk - 200 ml
• eggs - 2 large
• brown sugar - 50 grams
• vanilla extract - 1 teaspoon
• ground cinnamon - 1 teaspoon
• salt - a pinch
• raisins - 30 grams
• butter - 15 grams (for greasing)

Steps

1. Preheat the oven to 180°C (350°F) and grease two ramekins with butter.
2. Tear the gluten-free bread into small pieces and place them in a mixing bowl.
3. In a separate bowl, whisk together the milk, eggs, brown sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
4. Pour the milk mixture over the torn bread and let it soak for about 10 minutes, stirring occasionally.
5. Stir in the raisins and mix until evenly distributed throughout the bread mixture.
6. Divide the mixture evenly between the prepared ramekins.
7. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake in the preheated oven for about 25-30 minutes, or until the pudding is set and lightly golden on top.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 180 mg
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Provides a good source of protein from eggs and milk.
• Contains antioxidants from cinnamon and raisins.

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