Tag Archives: pudding

Whole Wheat Bread Budín

20 Nov

I had not shared this recipe with you guys because at some point… this recipe was helping me make a living. When I was still figuring out this thing of working by myself, on the side, I was baking some things under the KarmaFree Cooking banner. I baked lots and lots of carrot cakes, made tons of hummus, veggie dips and red bell pepper dips. I also baked a lot of these budíns… especially for my friend Vanessa, may she rest in peace!  She would order one from me almost every week…

This whole wheat bread budín is the Puerto Rican version of a bread pudding. The cool thing is it needs no egg custard to cook or any pre-soaking, like many recipes I have seen made at the Food Network. Just whiz the bread on the food processor, mix the rest of the ingredients and BAKE!!!

See why this was so cool to make for sale?? I hope you enjoy it as much as my friends enjoyed it when I was cooking for them…


Whole Wheat Bread Budín

1 lb package of 100% whole wheat bread
1 quart of milk, I usually use a box of Parmalatt milk
2 cups brown sugar
6 tbs melted butter or you can use 5tbs of coconut oil too
1/2 tsp salt
1 tsp vanilla powder or extract
Cinnamon to taste
1 cup of raisins
8oz guava paste
  1. Process the bread in a food processor until you get crumbs.

2.  Transfer the bread crumbs to a large bowl and mix the rest of the ingredients, except the guava paste.

3.  Transfer to a 9 x 13 pan. I used to make this whole recipe to make 3 smaller size pans for sale. A lasagna pans is what the supply shop used to call this size. If I had one here I would measure it.

4.  Bake in a 350F oven for 45 minutes. I turn off the oven at 45 mins, but leave the pans in for an extra 10 minutes with the residual heat. That will ensure the budín is cooked, yet not too dry on the outside.


5.  After the budín has cooled off a bit, in a small sauce pan, add the guava paste with a little bit of water to make it into a pourable spreadable sauce. Pour on top of the budín as a glaze.

You just serve it directly from the pan… cut it into squares and serve your guests or bake sale customers.

Sopa Paraguaya vs. Chipaguazú

13 Aug

A while ago I shared with you all my friend’s Rosani recipe for Sopa Paraguaya, or Paraguayan Soup… which is really not a soup. Sopa Paraguaya is a sort of corn pudding made from cornmeal and cheese.

When I visited Paraguay earlier this year, the first thing I wanted to taste was a Sopa Paraguaya made in Paraguay by Paraguayans. I always want to taste how the original versions taste and how they compare to the versions we create at home. I told you once that what I call Sopa Paraguaya is called Chipaguazú over in Paraguay. Well, not exactly true…

There are two dishes made in Paraguay – Sopa Paraguaya and Chipaguazú. They are different from each other…

Thanks to my friend Ester… a whole crew went to her house one day to cook for the whole yoga group, but also to cook some soy and yuca fritters for a shelter of homeless boys and girls. She was gracious enough to cook to cook both Sopa Paraguaya and Chipaguazú side by side so that I could see firsthand how the recipes differ from each other.

They’re both made from corn… they’re both baked. That’s about where the similarities end.

Sopa Paraguaya



  • It’s made from cornmeal flour mixed for a long time with milk, butter, baking powder, salt and anise seeds. The anise seeds are particular to the Sopa Paraguaya recipe.

  • This yields a very smooth batter that is poured into a baking dish lined with banana leaves. You pour only ½ the batter and add cooked onions, Paraguay cheese and butter beans. When you pour the second half of batter, the filling gets sandwiched in between.




  • It’s made by grinding fresh corn kernels. These people usually grind them by hand. To the ground corn you add some milk, but not a lot, cooked onions and salt. No cheese!!!!


  • The corn batter is poured into a baking dish lined with banana or plantain leaves.

We baked them using a wood burning oven… I know my friends from Serious Eats Water Cooler would go crazy over that oven… I was dying to make some cool pizzas there!!!! 😉


Here are both dishes after baking for about 30-45 minutes…  Chipaguazú is at the left and the Sopa Paraguaya is on the right.

The verdict… as delicious as these traditional recipes are, the Sopa Paraguaya we make here in Puerto Rico is actually my favorite!!! Maybe because it’s a hybrid of these two recipes. We use cornmeal that we cook a bit over the stove, add cooked onions, corn kernels and grated cheese to the batter. And in my humble opinion, I prefer our hybrid version to any of the originals. I think we have taken what’s great about each and combine it into one great dish.  I feel a bit like Tyler Florence with his TV show, Tyler’s Ultimate…

Even though Rosani now likes to now make Chipaguazú at the Yoga Center, I will continue to make our local version of Sopa Paraguaya because to me, it tastes THE BEST!!!!


Have you ever had traditional Sopa Paraguaya or Chipaguazú?? How does it compare to my original recipe???


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