Bread Pudding with Nuts and Citrus Caramel
Spanish bread pudding infused with orange and lemon zest, cinnamon, and whole milk, layered with walnuts and raisins. Cooked in a pressure cooker with caramel-lined ramekins. Serves as an elegant dessert with custard-like texture and nutty depth.
Ingredients
- 2 cups whole milk, plain
- 1 orange, zest only
- 1 lemon, zest only
- 1 cinnamon, stick
- 6 tablespoon sugar, for caramel
- lemon, juice, a few drops(optional)
- 4 slice bread, from previous day, thin sliced
- 4 egg, whole
- ⅝ cups sugar, for custard
- vanilla, essence, a few drops(optional)
- 2 oz raisins, whole
- 2 oz walnuts, whole
- 1 tablespoon flour, for coating
- water, for pressure cooker bath
Instructions
- 1
Heat whole milk in a saucepan until nearly boiling, then remove from heat and add orange peel, lemon peel, and cinnamon stick.
- 2
Return to low heat and infuse for several minutes, then remove from heat, discard citrus peels and cinnamon, strain, and let cool to warm.
- 3
In a separate skillet, heat sugar without stirring until it begins to clarify, then add lemon juice and stir to unify texture.
- 4
Pour caramel into ramekins and set aside.
- 5
Cut bread into thin slices and soak in the warm infused milk until it softens and expands.
- 6
In a bowl, whisk eggs with sugar and vanilla essence.
- 7
Combine the egg mixture with the bread and milk, mixing gently until fully incorporated.
- 8
Pour mixture over caramelized ramekins.
- 9
Coat walnuts and raisins with flour, then distribute over the mixture.
- 10
Cover ramekins and place in pressure cooker water bath, adding water to reach halfway up the sides of the molds.
- 11
Close lid, select Stew menu, and cook for 20 minutes.
- 12
After cooking, release pressure and cool puddings on a rack.
- 13
Unmold and serve.
Tips
Do not stir sugar while caramelizing initially to avoid crystallization; stir only after it begins to clarify.
Coat nuts and raisins in flour to prevent them from sinking to the bottom during cooking.
Cooking time varies based on mold size and shape; adjust as needed.
Good to Know
Refrigerate covered for up to 3 days. Do not freeze.
Prepare through step 10; cover and refrigerate up to 8 hours before cooking.
Serve warm at room temperature with whipped cream or caramel sauce.
Common Mistakes
Do not stir sugar while it heats to avoid apelmazar; stir only after clarification begins to avoid grainy caramel.
Do not skip flouring nuts and raisins to avoid them sinking during cooking.
Do not overmix custard and bread to prevent breaking down the bread structure.