Ranfañote (Crunchy Peruvian Bread Pudding) Recipe

Name: Ranfañote (Crunchy Peruvian Bread Pudding)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raisins; 1/2 cup brandy, rum, or vodka; 1 pound ciabatta loaf, cut into roughly 1/2-inch cubes; 1/2 cup unsalted butter, melted; 2 cups dark brown sugar; 2 cups water; 1 1-inch piece cinnamon; 1 star anise pod; 5 cloves; Zest and juice of 1 orange; 1 red apple, quartered; 1/4 cup port; 1/2 cup toasted whole almonds, chopped; 1/2 cup toasted walnuts, chopped; 1 cup firm salty cheese, such as cojita or asiago, diced or crumbled (see note)

Servings: persons

1/2 cup raisins
1/2 cup brandy, rum, or vodka
1 pound ciabatta loaf, cut into roughly 1/2-inch cubes
1/2 cup unsalted butter, melted
2 cups dark brown sugar
2 cups water
1 1-inch piece cinnamon
1 star anise pod
5 cloves
Zest and juice of 1 orange
1 red apple, quartered
1/4 cup port
1/2 cup toasted whole almonds, chopped
1/2 cup toasted walnuts, chopped
1 cup firm salty cheese, such as cojita or asiago, diced or crumbled (see note)

1
Preheat oven to 300u00b0 F. Place the raisins and brandy, rum, or vodka in a bowl. Cover and set aside to macerate until ready to use.
2
Toss the bread cubes with the butter. Spread evenly on a parchment paper-lined baking tray and bake for 20 minutes. Toss and rearrange the bread cubes and bake again for another 10 minutes, tasting to check for crunchiness. When done, bread should be very crunchy, like croutons. Turn off the oven and keep the bread in there until ready to use.
3
Meanwhile, add the brown sugar and water to a medium saucepan. Heat over high heat until fully dissolved. Reduce the heat to medium and add cinnamon, star anise, cloves, orange peel, orange juice, quartered apple, and port. Simmer until syrup is thick and sticky, about 15 minutes. It should coat the back of a spoon and be very sticky when dripped on a cold plate and cooled. Strain the syrup and add it back to the saucepan. Keep warm over very low heat.
4
Remove bread from oven and dump into a large bowl. Add the syrup and toss evenly coat the bread cubes.
5
Drain the raisins from the liquor, squeezing out any excess moisture. Add to the bread cubes. Add the chopped nuts and gently toss everything together.
6
Arrange the ranfanote on a serving platter and coat it with the syrup for 20 minutes, or until the bread has softened slightly and is ready to serve. The bread is still supposed to be crunchy, although you should let the syrup slightly soften exterior so it is not so rough when you take a bite.
7
Immediately before serving, sprinkle the ranfanote with cheese. Serve in bowls or small plates, or keep in a large bowl for people to snack on.

1009

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup raisins, 1/2 cup brandy, rum, or vodka, 1 pound ciabatta loaf, cut into roughly 1/2-inch cubes, 1/2 cup unsalted butter, melted, and more.

Yes, Ranfañote (Crunchy Peruvian Bread Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ranfañote (Crunchy Peruvian Bread Pudding)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions