This budin de pan is warm, sweet, tender, and the combination of hearty aromas from vanilla, cinnamon, and lemon will make your kitchen smell so delicious! A classic and versatile dessert that can be served simply with a sprinkle of powdered sugar or dressed up with various toppings for a more elegant presentation.
Budín de pan is a popular recipe in Mexico, Puerto Rico, and many other Latin American countries. It consists of a bread pudding dessert made of bread soaked in a mixture of milk, eggs, and sugar, and often flavored with vanilla extract and cinnamon.
The mixture is then baked until the bread absorbs the liquid and the pudding sets. Resulting in an aromatic, hearty, and warm pudding that can be served with various toppings like ice cream, caramel sauce, and fresh fruit among others.
This bread pudding dessert is similar to capirotada but with a softer texture and a creamier flavor. Making this recipe is a great way to use bread leftovers, reducing food waste in your kitchen.
- Bread: I used bolillo rolls, but other types of white bread can work on this recipe too.
- Eggs: Use medium eggs.
- Milk: I used a combination of regular whole milk and evaporated milk.
- Sugar: White granulated sugar.
- Butter: Unsalted and melted.
- Raisins: For added texture, this is an optional ingredient so feel free to leave out if you don’t like them.
- Aromas: You’ll need vanilla extract, cinnamon, orange zest, and lemon zest.
- For the caramel: Sugar, lemon juice, and water.
How to Make Budin de Pan
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
Crack the eggs into a large bowl, and add sugar, vanilla, cinnamon, lemon and orange zest. Whisk to combine.
Pour the milk and evaporated milk, and whisk to incorporate all ingredients.
Tear the bread into small pieces and add to the custard mixture. Add also the melted butter and the raisins.
Mix everything and use a spatula or a large spoon to push down the bread so it can nicely soak up the creamy custard.
Cover the bowl and let everything to rest for 15 minutes mixing from time to achieve a mushy mixture.
Make The Caramel
Place the sugar, water, and lemon juice in a medium saucepan. Cook over medium heat until the sugar dissolves. Rotate the pan from time to time, but do not stir.
Turn the heat to medium-low and keep cooking until you’ll have a smooth, dark brown caramel.
Carefully pour the caramel into a ring pan, then take the pan with kitchen gloves and gently rotate it to coat also the sides. Set aside while you continue with the recipe.
Preheat your oven to 350°F/ 175°C.
Add the pudding mixture into the pan. Then, place the pan inside a larger baking dish. Pour water into the larger dish until it covers 3/4 of the smaller pan.
Bake for 50 to 60 minutes or until a toothpick comes out clean. It should be slightly puffed and golden brown on top.
Top Tip: Be careful not to overbake the budin de pan, as it might cause the pudding to become dry.
Remove the baked bread pudding from the oven, place it on a cooling rack, and allow to cool down for 20 minutes.
After that, run a knife around the edges of the mold to loosen up the dessert.
Place a serving platter over the pan and flip the pudding onto the platter. It will slide down easily because of the caramel.
Serve with your favorite toppings or on its own.
- The bread: Stale or slightly dried bread works best for bread pudding. Fresh bread might become too mushy during soaking and baking.
- Mix separately: Mix the eggs separately and stir vigorously so they won’t scramble.
- Soak well: Allow the bread to soak in the milk mixture for at least 10-15 minutes. This ensures the bread absorbs the liquid and softens properly.
- Water bath: I recommend baking this budin de pan with the bain-marie method (water bath) as it can help the dessert to have a soft and moist texture, similar to flan.
- Rest & serve: Let the bread pudding rest for 20 minutes before slicing and serving. This allows the flavors to settle and makes it easier to cut neat slices.
You can serve budín de pan warm, at room temperature, or even chilled. That’s how versatile this dessert is!
Slice the pudding and place in individual serving plates, then top with any or a mix of:
- Cajeta caramel sauce or chocolate sauce.
- Fruit compote, such as apple, or strawberry.
- Vanilla or corn ice cream (or any flavor you prefer).
- Chopped nuts such as peanuts, macadamia nuts, pistachios, or hazelnuts.
- Whipped cream.
- Just a sprinkle of powdered sugar.
This tasty Mexican and Puerto Rican-style bread pudding recipe last up to 5-6 days in the fridge.
Allow the leftovers to cool down, then transfer them to an airtight container before placing them in the fridge.
Budin de pan is also perfect to freeze, you can do it either whole or cut into portions. Wrap it tightly with plastic wrap and freeze for up to 3 months.
What is budin made of?
Budin de pan is usually made of bread, milk, eggs, sugar, and flavorings such as vanilla, lemon zest, and cinnamon. Other mix-ins like raisins, chocolate chips, nuts, dried fruits, or fresh fruits can be added for additional texture and flavor.
What type of bread can I use in this bread pudding recipe?
Traditional white bread is a common choice for making bread pudding. It’s neutral in flavor and provides a soft and tender texture to the final dish. But other types such as brioche, challah, or French bread are also good options. If you’re looking for a gluten-free option, you can use gluten-free bread to make bread pudding. Just make sure the bread holds its structure when soaked in the milk mixture.
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Budin de Pan
- 1 round pan (9 inches)
- 6 cups white bread (cut into tiny pieces)
- 4 small eggs
- 1 can evaporated milk (12 oz)
- ⅔ cup whole milk
- ¾ cup sugar
- ¼ cup butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
For the caramel:
- 1 cup sugar
- 1 Tablespoon lemon juice
- ⅓ cup water
- Place eggs, sugar, vanilla, cinnamon, lemon and orange zest in a large mixing bowl. Whisk to combine.
- Pour the milk and evaporated milk, and whisk to incorporate all ingredients.
- Add the bread and melted butter to the custard mixture. Mix everything with a spatula or spoon, making sure to push down the bread so it can nicely soak up the custard.
- Cover the bowl and let the mixture rest for 15 minutes mixing from time to time.
Make The Caramel
- Place sugar, water, and lemon juice in a medium saucepan. Cook over medium heat until the sugar dissolves. Rotate the pan from time to time, but do not stir.
- Turn the heat to medium-low and keep cooking until you’ll have a smooth, dark brown caramel.
- Using kitchen gloves, grasp the pan you'll use for your pudding and carefully pour the caramel into it, gently rotating the pan to coat all sides. Set aside.
- Preheat your oven to 350°F/ 175°C.
- Pour the pudding mixture into the pan with caramel. Then, place the pan inside a larger baking dish.
- Pour water into the larger dish to cover 3/4 of the smaller pan.
- Bake between 50 and 60 minutes or until a toothpick comes out clean and the pudding is golden brown on top.
- Remove the pudding from the oven, place it on a cooling rack, and allow to cool down for 20 minutes.
- Run a knife around the edges of the mold. Place a serving platter over the pan and flip the pudding onto the platter.
- Serve with your favorite toppings or on its own drizzled with the decadent caramel sauce.
- Stale or slightly dried bread works best for bread pudding. Fresh bread might become too mushy during soaking and baking.
- Allow the bread to soak in the milk mixture for at least 10-15 minutes. This ensures the bread absorbs the liquid and softens properly.
- Let the bread pudding rest for 20 minutes before slicing and serving. This allows the flavors to settle and makes it easier to cut neat slices.
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.