Budín is a type of baked custard dessert made with bread, eggs, milk, and sugar, similar to bread pudding.
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It's popular across Latin America and often varies by country. The bread soaks in a sweet, spiced custard, then it's baked until set and golden.
In Paraguay and Argentina, for example, budín de pan is a beloved comfort dessert-moist, rich, and sometimes topped with caramel or served with dulce de leche.
This budín recipe is inspired by my Budín de Pan on this site-a classic comfort dessert with a rich and custardy base.
Made with challah bread, eggs, milk, cream, sugar, and spices, it's baked until golden and perfectly set.
It pairs beautifully with a scoop of vanilla ice cream and a drizzle of caramel sauce for an irresistible finish.
Ingredients You'll Need
- Brioche bread: Slightly sweet and rich, perfect for soaking up the custard without turning mushy.You can use any day-old, neutral-tasting bread for this bread pudding. In this recipe, I prefer eggy breads like brioche or a simple white country loaf. (If the crusts are very tough, remove them.) For an extra indulgent twist, try using day-old croissants.
- Eggs: Bind the ingredients and create a rich, custardy texture.
- Sugar & light brown sugar: Add sweetness and depth. 🤓 White sugar keeps the flavor neutral; light brown sugar adds a caramel note. Use one or both, as in this recipe, depending on your preference. For my family and me, the sweetness in this budín is just right-but if you prefer it a little less sweet, reduce the sugar to ⅔ cup to ¾ cup.
- Cinnamon & nutmeg: Warm spices that enhance flavor and give the budín its cozy aroma.
- Kosher salt: Balances sweetness and boosts overall flavor.
- Vanilla: Adds soft, aromatic notes that round out the custard.
- Butter: Enriches the custard and adds a smooth, buttery flavor.
- Whole milk & heavy cream: Create a luxurious, velvety custard that soaks into the bread.You can use just whole milk if you prefer, but I recommend using both for the richest texture.
- Topping (sugar & cinnamon): Provides a sweet, slightly crisp finish for texture and contrast.
See the recipe card for quantities.
How to Make Budín
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 325°F and adjust racks to the middle and lower-middle positions.
2. In a small bowl, mix 2 tablespoons light brown sugar with ½ teaspoon cinnamon; set aside.
3. Spread bread cubes on two rimmed baking sheets and bake until just dry, about 15 minutes, tossing occasionally and rotating trays halfway through. Cool for 15 minutes and set aside 2 cups.
4. In a large bowl, whisk warmed milk, heavy cream, melted butter, sugars, eggs, and vanilla until smooth.
8. Add remaining bread cubes and toss to coat. Transfer to a greased 13x9-inch baking dish and let soak for 30 minutes, pressing bread into the custard occasionally.
9. Top with reserved bread cubes and gently press down. Dab with melted butter and sprinkle with cinnamon-sugar mixture.
10. Place the dish on a rimmed baking sheet and bake on the middle rack for 50 to 75 minutes, until custard is set (170°F in the center). Cool on a wire rack for 45 minutes before serving.
Hint: Traditional recipes use pan de agua or French bread. Slightly stale bread absorbs the custard best. For this recipe, I used Brioche bread for its rich, soft texture and hint of sweetness.
Storage, Make Ahead, & Freezing
Storage: Once cooled, cover and refrigerate the budín for up to 4 days. Reheat individual slices in the microwave or warm the whole dish in a low oven until heated through.
Make Ahead: You can assemble the budín (without baking) up to 1 day in advance. Cover tightly and refrigerate. Let it sit at room temperature for 20-30 minutes before baking as directed.
Freezing: Budín freezes well! After baking and cooling completely, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
Camila's Tips & Variations
- Use day-old bread: Slightly dry bread absorbs the custard better and holds its shape when baked.
- Soak thoroughly: Don't rush the soaking time-it ensures every piece of bread becomes rich and custardy.
- Add-ins: For added flavor, fold in 1 cup of raisins, chopped pecans or almonds, or dark chocolate chips. You can also use 1 ½ cups of mixed berries like blueberries, raspberries, or blackberries. Stick to 1 to 1 ½ cups total for best results.
- Flavor twist: For a crackly top, swap the cinnamon in the topping for 1 tablespoon of white sugar. You can also add a splash of rum to the custard for a boozy touch.
Frequently Asked Questions
Can I use a different type of bread?
Yes! Brioche, French bread, or any soft, slightly stale bread works well. Just avoid breads that are too dense or heavily crusted.
Do I have to use both milk and cream?
No, but the combination gives the budín a richer, creamier texture. You can use half and half or only whole milk if preferred, though the custard will be slightly lighter.
How do I know when the budín is done baking?
The custard should be just set-press the center gently, and it should feel firm with no liquid. An instant-read thermometer should register about 170°F in the center.
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Recipe
Budin
Ingredients
For the Budín:
- 500 g (17.6 oz) loaf brioche bread, cut into ¾-inch cubes (1 Brioche loaf)
- 6 large eggs
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- 1 tablespoon vanilla
- 113 g (8 tablespoons) unsalted butter, melted in the microwave
- 2 cups whole milk , warmed
- 2 cups heavy cream , warmed
For the Topping:
- 2 tablespoons turbinado sugar or white sugar
- ½ teaspoon ground cinnamon
Instructions
- Adjust oven racks to the middle and lower-middle positions and heat oven to 325°F. In a small bowl, combine 2 tablespoons light brown sugar and ½ teaspoon ground cinnamon; set aside.
- Spread bread cubes in a single layer on two rimmed baking sheets. Bake, tossing occasionally, until just dry-about 15 minutes-switching trays from top to bottom halfway through. Cool bread cubes for about 15 minutes, then set aside 2 cups.
- In a large mixing bowl, combine the warmed milk, heavy cream, and melted butter with the sugar, eggs, and vanilla. Whisk until fully incorporated and smooth-this is key to avoiding any eggy pieces in the bread pudding. Add the remaining cooled bread cubes and toss to coat. Transfer the mixture to a lightly buttered 13 by 9-inch baking dish. Let stand, occasionally pressing the bread cubes into the custard, until thoroughly saturated-about 15 to 30 minutes.
- Spread the reserved bread cubes evenly over the top of the soaked bread mixture and gently press into the custard. Using a pastry brush, dab melted butter over the top of the unsoaked bread pieces. Sprinkle the topping mixture evenly over the top.
- Place the baking dish on a rimmed sheet tray and bake on the middle rack until the custard has just set, and pressing the center with your finger reveals no runny liquid-50 to 75 minutes. (An instant-read thermometer inserted into the center should read 170°F.) Transfer to a wire rack and let cool until set and just warm-about 45 minutes. Serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
