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Budin De Pan (Mexican Bread Pudding Recipe)

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Budin De Pan Receta (Mexican and Puerto Rican Bread Pudding Recipe) – A candy, tender bread pudding made with white bread, brown sugar, raisins, cinnamon, and allspice for a delicious dessert or breakfast!

front view of budin de pan sliced on a white board
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Puerto Rican Bread Pudding (Budin De Pan Receta)

Budin de Pan is a mode of bread pudding hottest in Puerto Rico, Mexico, and different Latin American international locations. Though Capirotada is barely extra standard in Mexico (candy bread pudding made with cheese) Budin de Pan is my favourite selection due to its distinctive texture.

You see, in contrast to most bread pudding recipes, the place the bread is reduce into cubes after which blended gently to guard the form and texture of the bread cubes, Budin de Pan is deliberately smushed, so the bread dissolves into the cream and egg combination. That method, the loaves bake right into a dense constant texture that’s virtually like a complete stable loaf of completely cooked French toast.

Sprinkled all through the thick slices are chewy, candy raisins for an important little bit of toothiness. Additionally, Budin de Pan is made with sugar on the underside of the pan that bakes right into a wealthy caramel sauce. This sauce will get dumped all around the high of the loaves while you flip them out of the pan. Heaven!

This straightforward Mexican and Puerto Rican-style bread pudding recipe is sufficient to make two fabulous loves… So it’s excellent to have one loaf to get pleasure from for breakfast and one other loaf for dessert!

top view Mexican bread pudding loaf on a white board with two slices
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Components You Want

  • Butterunsalted
  • Brown sugar packed
  • Evaporate milkor entire milk
  • Granulated sugarcan sub with coconut sugar
  • Spicessalt, cinnamon, allspice
  • Raisinsso as to add a little bit of nice chewy texture to the pudding
  • White breadsliced or an entire loaf
  • Vanilla extractto carry collectively the candy flavors
  • Eggsmassive
evaporated milk, container of raisins, and bottle of allspices
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Methods to Make a Traditional Budin De Pan

First, preheat the oven to 350°F. Place one oven rack immediately within the heart of the oven. Set out two 9X5 inch loaf pans, and place 2 tablespoons of butter in every pan. Generously butter the perimeters of the pans and unfold the mass of the butter on the underside.

Then sprinkle 1/2 cup of brown sugar evenly over the underside of every loaf pan. Put aside.

white loaf pan top view with layer of brown sugar at the bottom
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Place a big 6-8 quart saucepot over medium warmth. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir nicely.

Deliver the combination to a boil, after which instantly take away from warmth so the milk combination doesn’t boil over. 

side view of white cooking pan with milk and spices
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Subsequent, tear the bread into items and place them into the milk combination. Use a wood spoon to press them right down to saturate all of the bread.

pieces of bread being mushed by a wooden spatula in a white cooking pot, with raisins and spices
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Permit the bread to soak for 5-10 minutes.

In a separate bowl beat the eggs and vanilla collectively. Stir the egg combination into the bread and cream combination.

Stir constantly so the eggs combine nicely and don’t scramble. After stirring, the bread ought to have fully disintegrated into mush.

adding eggs to the Mexican bread pudding mixture
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Pour the bread pudding batter evenly into the ready loaf pans. Place on the middle rack and bake for 55-60 minutes. It needs to be puffed within the heart and darkish brown on high.

Take away the loaves and permit them to relaxation for 10-Quarter-hour. Then run a small knife across the edges of every pan to loosen the loaves. Place a serving platter over every loaf pan and flip the loaf onto the platter.

Professional Tip: Be sure to do that whereas the pan is nonetheless heat on the underside so the caramel sauce comes out simply.

solid loaf of Puerto Rican bread pudding on a white plate
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Slice and serve the bread pudding heat or at room temperature.

Get the Full (Printable) Puerto Rican and Mexican Budin de Pan Recipe + VIDEO Beneath. Get pleasure from!

top view finished bread pudding receta, on a board with two slices
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Steadily Requested Questions

Can this recipe be halved?

Actually! Don’t want two loaves? Place one loaf within the freezer for later use.

Or put together half of the recipe to make only one loaf. Now we have a useful “serving slider” within the recipe type beneath to assist with the adjustment.

What different add-ins will be included on this Budin de Pan recipe?

We use raisins on this bread pudding, however different goodies can be utilized as well as or as an alternative! Attempt chopped dried apricots, pineapple, currants, or your most popular dried fruit.

How lengthy do leftovers preserve nicely?

Home made loaves of Puerto Rican bread pudding will preserve nicely for as much as 5 days saved in an hermetic container within the fridge.

To freeze, wrap the loaf in a layer of plastic wrap and place it in an hermetic zipper bag. Hold within the freezer for as much as 3 months.

budin de pan receta finished bread pudding loaf on a white cutting board with two slices
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Searching for Extra Scrumptious Dessert Recipes?

Budin De Pan (Mexican Bread Pudding Recipe)

A straightforward receta (recipe) for candy, tender Mexican and Puerto Rican bread pudding made with white bread, brown sugar, raisins, cinnamon and allspice. Budin de pan is delicious for dessert or as a breakfast deal with!

Servings: 24 slices (2 loaves)

  • Preheat the oven to 350°F. Place one oven rack immediately within the heart. Set out two 9X5 inch loaf pans. Place 2 tablespoons of butter in every pan. Generously butter the perimeters of the pan(s) and unfold the mass of the butter on the underside. Then sprinkle 1/2 cup of brown sugar over the underside of every loaf pan. Put aside.

  • Place a big 6-8 quart saucepot over medium warmth. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir nicely. Deliver to a boil, after which instantly take away from warmth so the milk combination doesn’t boil over.

  • Tear the bread into items and place them into the milk combination. Use a wood spoon to press them right down to saturate all of the bread. (No must take away the crust.)

  • Permit the bread to soak for 5-10 minutes. In a separate bowl beat the eggs and vanilla collectively. Stir the egg combination into the bread and cream combination. Stir constantly so the eggs combine nicely and don’t scramble. After stirring, the bread ought to have fully absorbed into mush.

  • Pour the bread pudding batter evenly into the ready loaf pans. Place on the middle rack and bake for 55-60 minutes. It needs to be puffed within the heart and darkish brown on high.

  • Take away the loaves and permit them to relaxation for 10-Quarter-hour. Then run a small knife across the edges of every pan to loosen the loaves. Place a serving platter over every loaf pan and flip the loaf onto the platter. Be sure to do that whereas the pan continues to be heat on the underside so the caramel sauce comes out simply. Serve heat or at room temperature.

Don’t want two loaves? Place one loaf within the freezer for later use. Or HALF the recipe to make only one loaf.
Home made loaves of Mexican and Puerto Rican bread pudding will preserve nicely for as much as 5 days saved in an hermetic container within the fridge.
To freeze, wrap the loaf in a layer of plastic wrap and place in an hermetic zipper bag. Hold within the freezer for as much as 3 months.

Serving: 1slice, Energy: 228kcal, Carbohydrates: 38g, Protein: 6g, Fats: 6g, Saturated Fats: 4g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 1g, Ldl cholesterol: 45mg, Sodium: 265mg, Potassium: 200mg, Fiber: 1g, Sugar: 27g, Vitamin A: 200IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 1mg

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