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.

The recipe is so easy to make and very budget-friendly, it can be served simple as it is or adding your favourite toppings, such as fresh fruit, ice cream, chocolate warm sauce, etc.

Mexican bread pudding has always been one of my favorite desserts, it is also very versatile since you can add many things to enrich it such as nuts, fresh chopped fruit and even serve it with a little whipped cream or a large scoop of vanilla ice cream .

I personally prefer the latter, especially if when I serve it the pudding is still warm and the ice cream melts on top creating a delicious sauce.

About the bread

Mexican bread pudding is traditionally prepared with bolillo, a type of white bread that handle pretty well the soaking without falling apart.

If you can’t find bolillo where you live, you can make this pudding using another type of bread, for example baguette or artisan 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 mexican bread pudding recipe is about preparing the caramel because you must pay close attention to the heat when you are preparing it, it takes a couple of seconds for the caramel to overcook and burn, becoming bitter and impossible to use.

If that happens, I recommend that you better throw it away and prepare another one again. Or, if you don’t feel like risking, you can also buy the caramel sauce and use that instead.

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.

Mexican Bread Pudding Recipe

Important: 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 to use a kitchen scale instead.

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

Mixing eggs, sugar, milk and zests.

Add the bread and the melted butter, mix for 2-3 minutes to allow the bread from soaking well in the milk mixture. 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 all the milk and eggs mixture.

Soaking the bread into the milk mixture.

Make the caramel

In a deep and small sauce pan add half of the water and lemon juice, mix well. Place the sauce pan over medium-low heat and let it cook until the sugar have disolved. Do not mix with a spoon, just rotate a little the sauce pan 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. Please use gloves to prevent any splash burning your hands, this is why is also important to use a deep saucepan.

Preparing caramel sauce.

Add the caramel onto a baking pan and rotate it to make it cover the bottom and a little bit of 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 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 before turning the pudding upside down on a 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 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.

Watch the video

More mexican desserts

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
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Servings: 8
Author: Maricruz

Ingredients 

  • 6-7 cups (250-300gr) white bread, cut into cubes., I used bolillo
  • 2 ½ cups (600 ml) milk
  • ¾ cup (150 gr) sugar
  • 4 medium eggs
  • 3 ½ tbsp (50gr) melted butter
  • 1 tsp vanilla extract
  • 1 orange zest
  • 1 lemon zest

For the caramel:

  • ¾ cup (180 gr) sugar
  • 1 tbsp lemon juice
  • cup (80ml) water

Instructions

  • Crack the eggs into a large bowl, add sugar, vanilla, lemon and orange zest. Beat for one minute, then add the milk and beat until everything is combined.
  • Add the bread and the melted butter, mix for 2-3 minutes to allow the bread from soaking well in the milk mixture.
  • 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 all the milk and eggs mixture.

MAKE THE CARAMEL

  • In a deep and small sauce pan add half of the water and lemon juice, mix well.
  • Place the sauce pan over medium-low heat and let it cook until the sugar have disolved. Do not mix with a spoon, just rotate a little the sauce pan 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. Please use gloves to prevent any splash burning your hands, this is why is also important to use a deep saucepan.
  • Add the caramel onto a baking pan and rotate it to make it cover the bottom and a little bit of 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.
  • 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 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: 146kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 196mg | Fiber: 1g | Sugar: 2g
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