Budin De Pan (Mexican Bread Pudding Recipe)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
24 slices (2 loaves)
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Calories
228 kcal
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Cuisine
South American, Mexican, Caribbean, Puerto Rican
Budin De Pan (Mexican Bread Pudding Recipe)
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An easy receta (recipe) for sweet, tender Mexican and Puerto Rican bread pudding made with white bread, brown sugar, raisins, cinnamon and allspice. Budin de pan is scrumptious for dessert or as a breakfast treat!
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Ingredients
- 4 tablespoons butter
- 1 cup light brown sugar packed
- 36 ounces evaporated milk or 4 ½ cups whole milk
- 1 ½ cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground allspice
- ½ cup raisins
- 16-18 ounce loaf white bread
- 1 ½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 350°F. Place one oven rack directly in the center. Set out two 9X5 inch loaf pans. Place 2 tablespoons of butter in each pan. Generously butter the sides of the pan(s) and spread the mass of the butter on the bottom. Then sprinkle 1/2 cup of brown sugar over the bottom of each loaf pan. Set aside.
- Place a large 6-8 quart saucepot over medium heat. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir well. Bring to a boil, and then immediately remove from heat so the milk mixture does not boil over.
- Tear the bread into pieces and place them into the milk mixture. Use a wooden spoon to press them down to saturate all the bread. (No need to remove the crust.)
- Allow the bread to soak for 5-10 minutes. In a separate bowl beat the eggs and vanilla together. Stir the egg mixture into the bread and cream mixture. Stir continuously so the eggs mix well and do not scramble. After stirring, the bread should have completely absorbed into mush.
- Pour the bread pudding batter evenly into the prepared loaf pans. Place on the center rack and bake for 55-60 minutes. It should be puffed in the center and dark brown on top.
- Remove the loaves and allow them to rest for 10-15 minutes. Then run a small knife around the edges of each pan to loosen the loaves. Place a serving platter over each loaf pan and flip the loaf onto the platter. Make sure to do this while the pan is still warm on the bottom so the caramel sauce comes out easily. Serve warm or at room temperature.
Notes
- Don’t need two loaves? Place one loaf in the freezer for later use. Or HALF the recipe to make just one loaf.
- Homemade loaves of Mexican and Puerto Rican bread pudding will keep well for up to 5 days stored in an airtight container in the refrigerator.
- To freeze, wrap the loaf in a layer of plastic wrap and place in an airtight zipper bag. Keep in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
228kcal
(11%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
265mg
(11%)
Potassium
200mg
(6%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
200IU
(4%)
Vitamin C
1mg
(1%)
Calcium
175mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices (2 loaves)
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 228kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 265mg | 11% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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