Budin de Pan, also known as Pudin de Pan, is a beloved dessert in many Latin American countries. It's a sweet and comforting dish that combines stale bread, custard, and caramel into a delicious and creamy bread pudding. This Paraguyan-inspired recipe for Budin de Pan is simple and versatile, with many variations and substitutions that can be made to suit your tastes.
This classic version of Budin de Pan features a rich and creamy custard base that is blended with the bread cubes to create a smooth and creamy texture. A layer of sweet caramel sauce on top adds the perfect finishing touch to this delectable dessert. It can be served with various toppings such as fresh fruit, whipped cream, or a Dulce de Leche to enhance its already delicious flavor.
The dish is also a great way to use up stale bread that might otherwise go to waste, making it both economical and delicious. Whether you are looking for a classic dessert to share with family and friends or a comforting treat to enjoy on a cold winter's day, this Budin de Pan recipe is a perfect choice.
Jump to:
- What is Budin de Pan?
- Best Types of Bread to Use in Budin de Pan
- Budin de Pan Ingredients
- Tools You'll Need
- How to Make Budin de Pan
- Substitutions
- Variations
- How to Store & Reheat
- How to Make Ahead
- How to Freeze
- Tips for Making The Best Budin de Pan
- FAQ
- Related Recipes:
- Watch How to Make Budin de Pan
- 📋 Recipe
What is Budin de Pan?
Budin de Pan is a dessert that is enjoyed all over the world. The dish is made by combining stale bread, milk, eggs, and sugar to create a custard-like pudding that is baked in the oven. Bread pudding has its origins in Europe, where it was traditionally made as a way to use up leftover bread. To make Budin de Pan, the stale bread is cut into small pieces and then soaked in a mixture of milk, eggs, and sugar. The mixture is often flavored with ingredients such as vanilla, cinnamon, lemon zest, orange zest, or raisins to enhance the dish's flavor.
The bread is then baked in the oven until the custard sets and the top becomes golden brown. Budin de Pan is a versatile dessert that can be served in various ways. It can be enjoyed warm or cold and is often served with a sweet sauce, whipped cream, or fresh fruit. The dish can also be made with different types of bread, such as croissants or brioche, which can add a richer and more decadent flavor.
In addition to being a delicious dessert, Budin de Pan is also a great way to use up stale bread that might otherwise go to waste. By soaking the bread in a custard mixture and baking it, the bread becomes soft and tender, and the custard creates a rich and satisfying flavor. Overall, Budin de Pan is a comforting and indulgent dessert that is loved by many.
Best Types of Bread to Use in Budin de Pan
While you can use any type of bread for Budin de Pan, some types work better than others. Here are three of the best types of bread to use in Budin de Pan:
- French bread: French bread has a slightly crusty exterior and a soft and fluffy interior, making it a great choice for bread pudding. Its airy texture allows it to absorb the custard mixture well, resulting in a light and fluffy bread pudding.
- Brioche: Brioche is a rich and buttery bread that is often used in French toast and bread pudding. Its high egg and butter content makes it ideal for soaking up the custard mixture, resulting in a creamy and decadent bread pudding.
- Challah: Challah is a sweet and eggy Jewish bread that is often used in bread pudding. Its soft and fluffy texture allows it to absorb the custard mixture well, resulting in a tender and moist bread pudding. The slightly sweet flavor of the bread also adds a nice touch to the dish.
These are just a few of the best types of bread to use in Budin de Pan. You can experiment with other types of bread to see what works best for you and your taste preferences.
Budin de Pan Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole Milk & Evaporated Milk: These are used to create the custard-like mixture that soaks the bread and gives it its soft and tender texture. The combination of milk and evaporated milk adds richness and creaminess to the dish. Evaporated Milk can be substituted with whole milk.
- Stale Bread: Bread that is slightly stale or dry works best for Budin de Pan, as it absorbs the custard mixture well and becomes soft and tender after baking. We used Mexican bolillo, but any type of bread can work.
- Sweetened Condensed Milk: This ingredient adds sweetness to the dish. We used Sweetened condensed milk, but you can substitute it with 1 cup of light brown sugar or granulated sugar.
- Pure Vanilla Extract: This adds flavor to the dish.
- Eggs: Used to create the custard base that holds the bread together and creates a creamy texture.
- Granulated Sugar & Water: These ingredients are used to create a caramel sauce that is typically poured into the bottom of the baking dish before adding the bread mixture for Budin de Pan. As the bread pudding bakes, the caramel sauce rises to the top and creates a delicious and sweet crust on the finished dish. This is similar to how caramel is used in flan, another popular Latino dessert."
Tools You'll Need
- 3 Quart (9 x 13) Pyrex Baking Dish
- Medium Saucepan
- Heatproof rubber spatula
- Blender
- Roasting Pan
- Kettle
How to Make Budin de Pan
Note: The full instructions are provided in the recipe card below.
For the Caramel Sauce: In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a long-handle heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly. Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize. Don’t worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of a 3 Quart (9 x 13) Pyrex Baking Dish; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the baking dish on top of the towel, and set aside to cool completely.
For the Budin con Pan mixture: Adjust a rack to the middle position and preheat the oven to 350° degrees. Bring water to a boil in a kettle. In a blender, blend together the evaporated milk, milk, sweetened condensed milk, vanilla extract, eggs, and bread cubes until completely smooth. Alternatively, you can add the bread cubes to a mixing bowl with the custard mixture and stir well to coat the bread completely instead of blending the mixture together; this method can result in a bread pudding with a more traditional texture, with distinct pieces of bread throughout the pudding.
Pour the Budin de Pan into the caramel-coated dish. Cover with aluminum foil. Transfer to the oven, and fill the roasting pan with water to the halfway point. Bake until just set, about 70 to 80 minutes. Next, remove from the water bath and let the Budin de Pan cool completely before serving, either at room temperature or in the refrigerator, for about 4 hours but preferably overnight in the refrigerator.
When ready to serve, remove the Budin de pan from the refrigerator and let it sit for 10 minutes. Next, fill a shallow pan with hot water. Dip the bottom of the baking dish in hot water for a few minutes before inverting it so the caramel loosens from the bottom of the baking dish.
Run a knife around the baking dish, and be sure to reach the caramel on the bottom; tilt the baking dish slightly to allow a bit of the caramel into the gap. Carefully invert a rimmed platter over the baking dish. Grabbing both, carefully invert the flan onto the individual platters, scraping out any loose caramel, and serve.
Substitutions
- Milk: If you don't have milk or want to use a non-dairy option, you can substitute it with almond milk, soy milk, or coconut milk. Keep in mind that the flavor and texture of the dish may be slightly different.
- Stale bread: If you don't have stale bread on hand, you can use fresh bread and lightly toast it in the oven to dry it out. You can also use croissants or brioche for a richer and more decadent version.
- Sweetened condensed milk: We used Sweetened condensed milk, but you can substitute it with 1 cup of light brown sugar or granulated sugar. If you prefer a less sweet version, you can reduce the amount of sugar or use a sugar substitute such as honey or maple syrup. You can also use coconut cream instead of sweetened condensed milk for a dairy-free option.
- Pure vanilla extract: If you don't have vanilla extract, you can use other flavorings such as cinnamon, nutmeg, or almond extract. Keep in mind that these will give the dish a different flavor profile.
- Eggs: If you need to make the dish vegan or egg-free, you can use a commercial egg replacer or make a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken).
Variations
- Chocolate Chip Bread Pudding: Add chocolate chips to the bread mixture before baking for a delicious and indulgent twist on the classic recipe.
- Berry Bread Pudding: Add fresh or frozen berries to the bread mixture for a fruity and refreshing variation.
- Pumpkin Bread Pudding: Add pumpkin puree and pumpkin pie spice to the bread mixture for a fall-inspired twist on the classic recipe.
- Nutella Bread Pudding: Spread Nutella on the bread slices before blending them in the custard mixture for a decadent and rich variation.
- Banana Bread Pudding: Add mashed ripe bananas to the bread mixture for a sweet and comforting twist on the classic recipe.
- Croissant Bread Pudding: Use croissants instead of bread for a richer and more decadent version of the classic recipe.
- Gluten-free Bread Pudding: Use gluten-free bread to make the dish suitable for those with gluten sensitivities.
These are just a few possible variations of the classic Budin de Pan recipe. The possibilities are endless, so feel free to get creative and experiment with different flavors and ingredients!
How to Store & Reheat
To store Budin de Pan, first, allow it to cool to room temperature. Once cooled, cover the dish with plastic wrap or aluminum foil and place it in the refrigerator. The bread pudding can be stored in the refrigerator for up to 3 days. To reheat Budin de Pan, you can use either the oven or the microwave. Here's how: Reheating in the oven:
- Preheat the oven to 350°F (175°C).
- Place the bread pudding in a baking dish and cover it with foil.
- Bake for 15-20 minutes or until heated through.
Reheating in the microwave:
- Cut a slice or portion of the bread pudding.
- Place it on a microwave-safe plate.
- Microwave on high for 1-2 minutes or until heated through.
How to Make Ahead
Budin de Pan can be made ahead of time and stored in the refrigerator until ready to serve. Here's how to make it ahead:
- Prepare the bread pudding as directed in the recipe.
- Once the bread pudding is baked, allow it to cool to room temperature.
- Cover the dish with plastic wrap or aluminum foil and place it in the refrigerator. The Budin de Pan can be stored in the refrigerator for up to 3 days.
- When you're ready to serve the bread pudding, preheat the oven to 350°F (175°C).
- Remove the bread pudding from the refrigerator and allow it to come to room temperature for about 15-20 minutes.
- Remove the plastic wrap or aluminum foil and place the bread pudding in the preheated oven.
- Bake the bread pudding for 10-15 minutes or until heated through.
- Remove from the oven and let it rest for a few minutes before serving.
Making Budin de Pan ahead of time is a great way to save time on the day of a special occasion or event. It also allows the flavors to develop and meld together, resulting in a more delicious and cohesive dish.
How to Freeze
We don't recommend freezing Budin de Pan, as it can negatively affect the texture and quality of the dish. It's best to consume the bread pudding within 3 of making it or to store it in the refrigerator for short-term storage.
Tips for Making The Best Budin de Pan
- Preheat oven & Prepare Hot water: For best results when baking Budin de Pan, it's important to preheat the oven and prepare a hot water bath. Budin de Pan typically takes a long to cook, so using a hot water bath and preheating the oven will help ensure even cooking and a consistent texture. Failing to use a hot water bath and preheat the oven may result in the bread pudding taking even longer to bake and potentially not turning out as desired.
- Use slightly stale bread: Using slightly stale bread allows it to soak up the custard mixture better, resulting in a more tender and flavorful bread pudding.
- Cut the bread into small pieces: Cutting it into small, bite-sized pieces allows it to soak up the custard mixture more evenly, resulting in a more consistent texture.
- Use a flavorful custard mixture: Adding vanilla extract, cinnamon, or other spices to the custard mixture can enhance the flavor of the bread pudding.
- Let the bread soak in the custard mixture for at least 30 minutes: Allowing the bread to soak in the custard mixture for 30 minutes or even up to an hour ensures that it absorbs the flavors and becomes soft and tender. This is especially important if you are not blending the bread into the custard mixture, as it helps to ensure that the bread cubes are evenly coated with the custard and fully saturated before baking.
- Bake the bread pudding in a water bath: Baking the bread pudding in a water bath (placing the baking dish in a larger pan filled with water) can help prevent the top from overcooking or becoming too dry.
FAQ
Can I use fresh bread instead of stale bread?
Fresh bread can be used, but it won't absorb the custard mixture as well and may result in a more dry and less flavorful bread pudding. It's best to use slightly stale bread or to dry out fresh bread by lightly toasting it in the oven before using it in the recipe.
Can I use a non-dairy milk alternative?
Yes, you can use non-dairy milk alternatives such as almond milk, soy milk, or coconut milk. Keep in mind that the flavor and texture of the bread pudding may be slightly different.
Can I use a sugar substitute?
Yes, you can use a sugar substitute such as honey or maple syrup. Keep in mind that the flavor and texture of the bread pudding may be slightly different.
Can I make Budin de Pan ahead of time?
Yes, Budin de Pan can be made ahead of time and stored in the refrigerator for up to 3 days.
How can I tell if the bread pudding is done?
The bread pudding is done when the custard is set, and the top is golden brown. To check if it's done, insert a toothpick or knife into the center of the bread pudding. If it comes out clean, the bread pudding is ready. If it's still wet, continue baking for a few more minutes.
Related Recipes:
- Chocolate Flan
- Orange Flan
- Pumpkin Flan
- Coffee Flan
- Flan de Dulce de Leche
- No-Bake Flan
- No-Bake Passion Fruit Flan
Watch How to Make Budin de Pan
Did you make this recipe?
📋 Recipe
Budin de Pan
Tools
- 2 Quart Pyrex Baking Dish
Ingredients
- 5 large eggs , room temperature
- 1 (14 oz/397ml) sweetened condensed milk ( or 1 cup/200g) light brown or granulated sugar
- 2 tablespoons pure vanilla extract or zest from 1 lemon or orange
- 300 g Bolillo Bread
- 1 (12 oz/354 ml) full-fat can evaporated milk , it can be substituted with whole milk (You'll need about 1-½ Cups).
- 2 cups Whole Milk
For the Caramel Sauce
- 300g (1-½ cups) granulated sugar
- ½ cup water , room temperature
Instructions
For the Caramel Sauce:
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a long- handle heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize. Don’t worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of a 3 Quart (9 x 13) Pyrex Baking Dish; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the baking dish on top of the towel, and set aside to cool completely.
For the Budin de Pan:
- Adjust a rack to the middle position and preheat the oven to 350° degrees. Bring water to a boil in a kettle. In a blender, blend together the evaporated milk, milk, sweetened condensed milk, vanilla extract, eggs, and bread cubes until completely smooth. Alternatively, you can add the bread cubes to a mixing bowl with the custard mixture and stir well to coat the bread completely instead of blending the mixture together; this method can result in a bread pudding with a more traditional texture, with distinct pieces of bread throughout the pudding.
- Pour the Budin de Pan into the caramel-coated dish. Cover with aluminum foil. Transfer to the oven, and fill the roasting pan with water to the halfway point. Bake until just set, about 70 to 80 minutes. Next, remove from the water bath and let the Budin de Pan cool completely before serving, either at room temperature or in the refrigerator, for about 4 hours, but preferably overnight in the refrigerator.
- When ready to serve, remove the Budin de pan from the refrigerator and let it sit for 10 minutes. Next, fill a shallow pan with hot water. Dip the bottom of the baking dish in hot water for a few minutes before inverting it so the caramel loosens from the bottom of the baking dish.
- Run a knife around the baking dish, and be sure to reach the caramel on the bottom; tilt the baking dish slightly to allow a bit of the caramel into the gap.
- Carefully invert a rimmed platter over the baking dish. Grabbing both, carefully invert the flan onto the individual platters, scraping out any loose caramel, and serve.
Notes
Place the bread pudding in a baking dish and cover it with foil.
Bake for 15-20 minutes or until heated through. Reheating in the microwave: Cut a slice or portion of the bread pudding.
Place it on a microwave-safe plate.
Microwave on high for 1-2 minutes or until heated through. How to Make Ahead Budin de Pan can be made ahead of time and stored in the refrigerator until ready to serve. Here's how to make it ahead: Prepare the bread pudding as directed in the recipe.
Once the bread pudding is baked, allow it to cool to room temperature.
Cover the dish with plastic wrap or aluminum foil and place it in the refrigerator. The Budin de Pan can be stored in the refrigerator for up to 3 days.
When you're ready to serve the bread pudding, preheat the oven to 350°F (175°C).
Remove the bread pudding from the refrigerator and allow it to come to room temperature for about 15-20 minutes.
Remove the plastic wrap or aluminum foil and place the bread pudding in the preheated oven.
Bake the bread pudding for 10-15 minutes or until heated through.
Remove from the oven and let it rest for a few minutes before serving. Making Budin de Pan ahead of time is a great way to save time on the day of a special occasion or event. It also allows the flavors to develop and meld together, resulting in a more delicious and cohesive dish. How to Freeze We don't recommend freezing Budin de Pan, as it can negatively affect the texture and quality of the dish. It's best to consume the bread pudding within 3 of making it or to store it in the refrigerator for short-term storage.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
