Budin De Pan (Mexican Bread Pudding Recipe)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
24 slices (2 loaves)
-
Calories
228 kcal
-
Cuisine
South American, Mexican, Caribbean, Puerto Rican
Budin De Pan (Mexican Bread Pudding Recipe)
Description
This Mexican bread pudding recipe begins by preparing loaf pans coated with butter and brown sugar to create a caramelized base. Evaporated milk is heated with granulated sugar, salt, cinnamon, allspice, and raisins to infuse warmth and sweetness. Torn white bread, including crusts, soaks in the spiced milk mixture to absorb moisture and flavor. Once soaked, beaten eggs mixed with vanilla are stirred in carefully to prevent scrambling. The mixture is poured into prepared pans and baked at 350°F until set.
The resulting bread pudding is rich and tender, with raisins adding bursts of sweetness and spices creating a warm aromatic profile. The butter and brown sugar coating form a slight crust on the outside, contrasting with the soft interior.
This dessert can be served warm or cooled as a comforting treat. It keeps well in the refrigerator for up to five days and can be frozen wrapped tightly for up to three months. The recipe can be halved if you prefer a smaller batch, and frozen loaves can be thawed and reheated gently.
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 white bread loaf
- 1 ½ teaspoons vanilla extract
- 4 large egg
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
- You can halve the recipe if you don’t need two loaves, or freeze one loaf for later use.
- Store homemade bread pudding in an airtight container in the refrigerator for up to five days.
- Freeze wrapped pudding in plastic wrap and a zipper bag for up to three months, and thaw before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
