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Mamallena (Panamanian Style Bread Pudding) with Sangria-Rum Caramel Sauce My family loves fresh bread. When I lived in Panama, we’d buy French baguettes, sandwich bread, or challah almost every day, meaning we always had leftovers. Though fresh bread is nice, the leftovers were always the best part because we would freeze them to make mamallena. Mamallena—also known as bread pudding— is my family’s go-to snack for road trips and long flights. It’s convenient, flavorful, moist, and filling, which explains the name, mamallena—short for, más me llena, meaning, “It fills me up more,” or the funnier, literal translation, “full mother,” which my dad and brother prefer. I usually make this recipe with fresh bread, but if you use older bread, I suggest lengthening the soaking time. When using frozen bread, thaw it overnight, and then soak for 30–60 minutes. My mom bakes hers in a cake mold, but since I’ve always fought for the crust of the mamallena, I always bake mine in muffin tins for a crispier product. Mamallena is great as-is out of the oven, but you can also dress it up with a caramel sauce and whipped cream. 2 cups raisins 1⁄2 cup butter (melted) 1⁄4 cup sweetened dried sour cherries 1 cup of Spanish sangria 1⁄2 cup dark rum 1 loaf of bread (around 1 pound fresh White Bread, broken into small pieces)

12 ounces evaporated milk 8 ounces unsweetened almond-coconut milk 8 ounces water 1 tsp vanilla extract 1⁄2 tsp cinnamon 1⁄2 tsp allspice

Soak the raisins and cherries in the sangria and the rum for one hour. Preheat oven to 375F. Butter 12-cup standard muffin tin. In a large bowl, combine evaporated milk, almond-coconut milk, and water. Mix in bread pieces with your hands. Add salt, vanilla, butter, brown sugar, and spices to the bread mixture and mix with your hands. Mix in the eggs when you are satisfied with the sweetness level. Drain the soaked raisins and cherries. Reserve the sangria/rum liquid for caramel sauce recipe (below). Add raisins and cherries to the bread mixture and place in buttered muffin tins. Bake for 30–35 minutes at 375F. Increase temperature to 450F and bake for 3–5 minutes for a crispier result. Let cool for 5–10 minutes and remove mamallena from muffin tins. Drizzle with sangria-rum caramel sauce. Serve with optional whipped cream. Makes 12 mamallena.

Follow JC on Twitter @JCGibbsDC, like her on Facebook @littleladycooks, pin with her on Pinterest @jcgibbs, and visit her on the Web at cocinerita.com and at jcgibbs.com 82

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The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

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The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

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