Mexican Budin de Pan

Warm and moist, this Mexican budin de pan is a family favorite dessert. The recipe is so easy to make and also budget-friendly, it can be served simple as it is or add your favorite toppings, such as fresh fruit, ice cream, condensed milk, or cajeta.

A slice of budin de pan served with berries and caramel on top.

What is Budín de pan?

Budin de pan, which translates into bread pudding, is an easy dessert perfect to serve any day of the week. It consists of stale bread soaked in an egg and milk mixture with sugar and then baked. The result is an aromatic, warm, and flavored pudding that can be served with a variety of toppings.

This dessert originated in England and has many variations throughout the world. In Mexico is know as budín de pan, budin, or pudin.

Mexican budin de pan sliced and served on small white plates with berries and caramel on top.

Mexican version

Mexican budin de pan is traditionally prepared with bolillo rolls, and in many households is made on the stove instead of using the oven. Is also made with raisins or other fruits and served warm drizzled with cajeta (Mexican caramel), condensed milk, or topped with syrup fruit like pineapple or peaches.

Budin de pan served in a platter with lots of caramel sauce and diced pineapple on top.

NOTE: If you can’t find or want to make your own bolillo, you can still prepare budin de pan using another type of bread, for example, baguette or white bread, just pay attention to the amount of milk you will need, as it will depend on the texture of the bread and how much liquid the crumb can absorb.

About the caramel

The most “difficult” part of this budin de pan recipe is about preparing the caramel because you must pay close attention to the heat when you are preparing it. Takes just a couple of seconds for the caramel to burn, becoming bitter and not good to use.

Cooked caramel in a sauce pan.

If that happens, I suggest that you better throw it away and prepare a new batch. Or, if you don’t feel like risking, you can also use store-bought caramel sauce to use in the recipe.

Also, lemon is an important ingredient, personally has given me very good results when preparing caramel. I have noticed that when I add it, it does not crystallize the sugar on the edges and it remains perfectly smooth and liquid, even for days.

The Step By Step Recipe

Before starting: The ingredients list with the exact measurements can be found below, in the recipe card. Please take in mind that while I posted the measurements also in US cups if you want better results, I strongly suggest using a kitchen scale instead.

Crack the eggs into a large bowl, add sugar, vanilla, lemon, and orange zest. Whisk for one minute, then add the milk and whisk until everything is combined.

Mixing eggs, sugar, milk and zests.

Add the bread and melted butter, mix for 2-3 minutes to help the bread soak well in the milk mixture. Cover the bowl and let the mixture rest for 30 minutes mixing one or two times in between.

Soaking the bread into the milk mixture.

Make the caramel

  • In a small sauce pan add half of the water and lemon juice, mix well. Place the pan over medium-low heat and let it cook until the sugar has dissolved. Do not mix with a spoon, just rotate the pan a few times while cooking.
  • When the sugar will be lightly brown (see the left photo below) and you’ll start to feel that typical smell of caramel, add the remaining water CAREFULLY. Please use gloves to prevent any splash burning your hands.
Preparing caramel sauce.
  • Add the caramel onto a baking pan and rotate it to make it cover the bottom and a little bit on the edges. I used a 8″ (22cm) deep round pan, you can also use a rectangular pan about 6×9,5″ (15x24cm).
  • Pour into the pan the bread mixture, use a spatula to even the top and give a few shakes to the pan.
Placing bread mixture onto the baking pan.

Now, take a larger baking dish and place inside the pan with the bread pudding, fill the larger pan with water just about ¾ of its capacity. Bake on a 350°F/ 175°C preheated oven between 50 and 60 minutes or until a toothpick comes out clean.

Mexican bread pudding before and after baked.

Remove from the oven and allow to cool slightly. Next, run a knife around the pan to loosen the pudding, then place a plate on top and turn it upside down on the plate.

Recipe Notes

  • To stale your bread you can cut it into cubes then place it on a baking tray. Leave it uncovered overnight and the next day will be perfect to make pudding.
  • Mexican budin de pan is made also with raisins, but since my family doesn’t particularly like raisins I decided to go without. If you want to add some you can add 1/2 cup when you soak the bread.
  • Never leave the caramel sauce unattended while is cooking, it can burn in a matter of seconds.

How To Store

  • Allow budin de pan to cool down, then place it in an air-tight container and store in the countertop for up to 3 days in winter, and up to 24 hrs in summer. Otherwise, place it in the fridge and store for up to 5 days.
  • Budin de pan is also perfect to freeze, you can do it either whole or cut into portions. Wrap it tightly with cling film and freeze for up to 3 months.

Reheat

Either you choose to store it in the fridge or to freeze and thaw, this pudding should be heated up a little bit before consuming, is more delicious! So, place it on a plate and heat in the microwave in intervals of 30 seconds, or reheat in the oven at 360°F/180°C for 10 minutes.

Watch How To Make It

More mexican desserts

If you enjoyed this recipe, take a look at other delicious Mexican desserts:

  • Arroz con leche – Creamy and super easy to make rice pudding.
  • Cortadillos – Also know as pastel de niños, this traditional cake is delicious.
  • Mexican flan – Another classic in the Mexican version.
  • Carlota de limón – An icebox cake made with condensed milk and lime juice.

Mexican Bread Pudding (budín de bolillo)

Warm and soft, this mexican bread pudding is a family favourite dessert that can be made any time of the year but also perfect to serve at Christmas or New Year’s Eve tables.
PREP 10 minutes
COOK 1 hour
TOTAL 1 hour 10 minutes
Print Pin Rate
Servings: 8
Author: Maricruz

Ingredients 

  • 6 cups bolillo bread or baguette ( cut into cubes)
  • 2 ½ cups milk
  • ¾ cup sugar
  • 4 medium eggs
  • 3 ½ Tbsp butter (melted)
  • 1 tsp vanilla extract
  • 1 orange zest
  • 1 lemon zest

For the caramel:

  • ¾ cup sugar
  • 1 tbsp lemon juice
  • cup water

Instructions

  • Crack the eggs into a large bowl, add sugar, vanilla, lemon, and orange zest.
  • Whisk for one minute, then add the milk and whisk until everything is combined.
  • Add the bread and melted butter, mix for 2-3 minutes to soak well the bread.
  • Cover and let it rest for about 30 minutes, about half of the resting time give it a good mix to make the bread soak evenly.

Make the caramel

  • In a deep and small sauce pan add half of the water and lemon juice, mix well.
  • Place the saucepan over medium-low heat and let it cook until the sugar has dissolved. Do not mix with a spoon, just rotate a little the saucepan to allow the sugar to lightly brown.
  • When the sugar will be lightly brown (see the left photo below) and you’ll start to feel that typical smell of caramel, add the remaining water CAREFULLY.
    A collage with two stages of caramel being cooked on a sauce pan.
  • Add the caramel onto a baking pan and rotate it to make it cover the bottom and a little bit of the edges.
  • Pour into the pan the bread mixture, use a spatula to even the top and give a few shakes to the pan.
  • Now, take a larger baking dish and place inside the pan with the bread pudding, fill the larger pan with water just about ¾ of its capacity.

Bake

  • Bake on 350°F/ 175°C preheated oven between 50 and 60 minutes or until a toothpick comes out clean.
  • Remove from the oven and allow to cool slightly before turning upside down on a plate.

NOTES

  • To stale your bread you can cut it into cubes then place it on a baking tray. Leave it uncovered overnight and the next day will be perfect to make pudding.
  • Mexican bread pudding is made also with raisins, but since we don’t like them so much we decided to go without me. If you want to add some you can add them after the bread is fully soaked.
  • To store mexican bread pudding leftovers you can place them into a airtight container and store in the fridge for up to 3 days.
Nutrition
Calories: 752kcal | Carbohydrates: 131g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1196mg | Potassium: 335mg | Fiber: 5g | Sugar: 43g | Vitamin A: 402IU | Vitamin C: 4mg | Calcium: 243mg | Iron: 6mg
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