Budin de Pan (Puerto Rican-Style Bread Pudding)
Budin de Pan or Puerto Rican-style bread pudding is a dessert that is especially popular during the holiday season. This bread pudding is moist and rich in flavor, with notes of vanilla, cinnamon, and cloves. Pair this budding de pan with your favorite cafe con leche or hot chocolate for a delicious treat any time of the day!
PREP TIME
15 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
13
Serves: 8
Ingredients
- 1 lb1 lb1 lb Bread, any variety, broken up into small pieces
- 1 cup1 cup1 cup Granulated White Sugar, for caramelized sugar base
- 111 Coconut Milk, can (13.5 oz)
- 111 Evaporated Milk, can (12 oz)
- 111 Sweetened Condensed Milk, can (14 oz)
- .25 cup.25 cup.25 cup Butter, Unsalted, melted
- 333 Eggs
- .333 cup.333 cup.333 cup Brown Sugar
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- .5 tsp.5 tsp.5 tsp Salt
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- .25 tsp.25 tsp.25 tsp Cloves, Ground
- .25 tsp.25 tsp.25 tsp Nutmeg, Ground
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350℉.
- Place a small saucepan over medium high heat. Add the granulated sugar and stir occasionally until it dissolves completely. Stop stirring when the mixture comes to a boil and turns light golden brown. Be careful not to burn it.
- Pour the caramel into a 9×5" loaf pan, and allow it to cool and harden.
- In a large mixing bowl, combine the coconut milk, evaporated milk, condensed milk, 3 eggs, melted butter, vanilla extract, salt, and spices. Stir until well combined.
- Add the raisins, if using.
- Break up the bread into small pieces and add it to the custard. Stir until well combined, mashing the bread as it becomes soft and mushy.
- Pour the mixture into the loaf pan, right on top of the caramel.
- Bake at 350℉ in a bain marie, (water bath) for about 1 hour and 15 minutes or until a knife comes out clean from the center.
- Allow the bread pudding to cool completely (about 2 hours) before flipping onto a platter. ¡Buen provecho!
Notes
If you prefer to skip the caramelized sugar base in the bread pudding, you can make a caramel or dulce de leche sauce to drizzle over top as desired. Here’s an easy way to make dulce de leche! Preheat your oven to 425 degrees F. Place the sweetened condensed milk in a baking dish, and cover it tightly with aluminum foil. Place the dish in a larger pan, and pour hot water into the larger pan until it comes about 1 inch up around the sides. Bake in the oven for about 2 hours, checking occasionally to refill with water if needed, until you reach your desired color and consistency.
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About This Recipe
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Baked Goods Entrées Nightshade Free Nut Free Pescetarian Seafood Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 251 |
| Fat: | 7 g |
| Carbohydrates: | 49 g |
| Protein: | 3 g |
| Cholesterol: | 17 g |
| Sodium: | 564 mg |
| Fiber: | 3 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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