“Budín” or “bread pudding” in English, is a dessert that makes use of stale bread, although fresh bread works just as well. Variations of the dish can be found around the world.
When my suegra lived with us she often made “budín de guineo” or “banana bread pudding.” I decided to try my hand at making a traditional Salvadoran budín today, but instead of bananas, I made use of 2 ripe plantains I had on hand in a “budín de plátano.”
As usual, I consulted several authentic recipes before developing my own version and Carlos loves it. I hope you give it a try!
Budín de Plátano
2 large ripe plantains
2 tablespoons unsalted butter, melted
(plus 1 tablespoon unsalted butter for greasing the Pyrex)
2 tablespoons flour
1/2 cup 1% milk
1/4 teaspoon salt
1/2 cup white sugar
1 teaspoon vanilla extract
4 pieces of white sandwich bread cut into cubes
Optional: a handful of raisins
Note: Although I haven’t tried it yet, I imagine 3-4 large bananas can be substituted for the plantains without any problem.
1. Cut the ends off each plantain and then cut into the peel lengthwise to remove the peel. Place the peeled plantains in an ungreased Pyrex at 350 F for 25 to 30 minutes until you can squish them with a fork. Remove from the oven and allow to cool for a few minutes.
2. In a food processor set to “mince”, process the plantains. Next add the eggs and process until combined.
3. Combine the following ingredients one-by-one, into the food processor. Each time you add a new ingredient, process until combined for a few seconds: 2 tablespoons melted butter, flour, milk, salt, sugar, vanilla extract. [If using raisins, you can now stir them in with a spoon.]
4. In a greased 7×11 Pyrex, place the cubes of bread in an even layer. Pour the plantain mixture evenly over top of the bread cubes. Sprinkle with ground cinnamon and bake at 350 F for 30 minutes. The budín is finished when it’s firm, sides are lightly browned, and a knife inserted in the middle comes out clean.
5. Allow to cool. You can cut and serve from the pan as is or try the alternate method below.
Optional alternate method: To make the budín especially pretty, use a third cooked plantain or banana cut into circles. Lay the circles on the bottom of the greased Pyrex before adding the bread cubes and batter. When the budín is done baking and has cooled, you can invert it (flip it over) into a larger 9×13 Pyrex. The plantain or banana circles will make for a very pretty presentation.