Budín de Pan

This Receta de Budín de Pan or Puerto Rican Bread Pudding is a very popular dessert in Puerto Rico, particularly served during the holidays. It’s a delicious, comforting and easy to make dessert that is never absent from the Puerto Rican table during the holidays.

Many dishes remind me of my childhood. Puerto Rican Bread Pudding or Budín de Pan, is certainly one of them.

My mother would always save the odds and ends of bread, specifically to make budín.

Once she had enough bread to make a large mold of Budín, she would then make this yummy dessert. The house would smell amazing the whole day!

What is Budín de Pan?

Budín de Pan or Puerto Rican Bread Pudding is a bread dessert that is very popular in Puerto Rico especially during the holidays.

It’s also enjoyed in other Latin countries and varies slightly in how it is made.

Unlike, the American version of bread pudding which is chunkier and has exposed pieces of bread on top, budin has the consistency more of that of a firm custard.

Broken pieces of bread are added to a mixture of evaporated milk, regular milk or condensed milk, eggs, vanilla extract, butter and raisins.

(If you’re not a fan of raisins, you can exclude them completely from the recipe or add a quarter cup to the batter, as I did, versus adding a cup.)

The bread is mixed into the mixture and allowed to soak and break down for a few minutes before cooking.

It is then baked for 45 minutes at 350 degrees and and served at room temperature or chilled.

A piece of advice, for the best receta de budín de pan, make this recipe a day or two before you intend on serving it.

Budín tastes so much better after it has had enough time to chill and firm up in the refrigerator which causes all the ingredients to bind well.

Do You Add a Topping?

Traditionally budín de pan is served on its own and doesn’t require a topping of any kind.

However, this is more of a personal preference. Some people like it traditional while others prefer a sauce or a topping.

For example, it is very common for some Puerto Rican homes to make a caramel sauce, just as you would do when making a flan like flan de vainilla.

For this recipe, I decided to make a rum sauce. I thought it extra special and suiting for this time of year.

You can either top it on the budin or serve it on the side, so your guests can choose whether they would like some or not.

What Kind of Bread is Best for Puerto Rican Budín?

Normally, Puerto Rican Budín is made using stale bread. Using either Puerto Rican, Cuban or French bread.

Although, it is neither necessary to use stale bread or any particular bread.

Use whatever bread you have available.

Whether that is Puerto Rican, Cuban, French or an Italian loaf.

If you only have hamburger buns or hot dog buns, use that.

You can also use sandwich bread.

Ingredients for this receta de Budín de pan

• bread
• evaporated milk
• condensed milk
• eggs
• cinnamon
• vanilla extract
• butter
• salt
• raisins
• extra butter to grease the mold you will be using to cook the bread pudding.

For the Rum Sauce

The rum sauce is optional but is so perfect for this recipe and adds an extra touch for the holidays.

• milk
• sugar
• cornstarch
• vanilla extract
• rum

How to Make Puerto Rican Bread Pudding

1. Preheat the oven to 350 degrees.
2. Begin by adding the evaporated milk and the condensed milk to a large mixing bowl followed by the eggs.
3. Whisk the mixture well until the eggs are well incorporated with the milk.
4. Melt the butter for a few seconds in the microwave or in a saucepan.

1. Add the butter, cinnamon, vanilla extract and salt.
2. Stir the mixture well.
3. Set aside.

1. Break the bread apart into 1 or 2 inch chunks with your fingers or cut with a knife.
2. Pour the milk, egg mixture on top of the bread pieces and stir.

1. Break the bread in the mixture using your hands or use a whisk.
2. Allow the bread to soak and break down in the mixture for about 10 minutes.
3. Add the raisins if using.

Note: I like to presoak the raisins in 2 tablespoons of rum and then add the raisins and the rum they have been soaking in to the mixture. But this step is not necessary, you can simply add the raisins to the mixture without soaking them in rum.

1. Stir the mixture well.
2. Grease the pan you will be using to bake the bread pudding.

Note: I used an 8×8 inch mold that’s 2 inches deep. You can use a bigger mold just note your Budín will be thinner.

1. Add the mixture to the mold and bake. Depending on the mold you use and your oven, the budin will take anywhere from 40 minutes to an hour or slightly more.
2. As the budin is cooking, you will notice it will rise a quite a bit. This is normal.
3. You will know when the budin is done when you insert a knife to the center and the knife comes out clean. You will also notice the budin is not jiggly in the center but instead firm.
4. Allow the budin to cool and rest for 40 minutes or so on your kitchen countertop and then refrigerate for a few hours or

How to Make Rum Sauce

1. Add the milk to a saucepan over medium heat followed by sugar, vanilla extract, and rum. Stir.
2. Slowly stir in the cornstarch. Make sure to continue stirring.
3. The sauce will start to thicken.

4. When it gets to a consistency of maple syrup the rum sauce is done.

5. Cover and refrigerate.

How to Serve Budín de Pan

To serve the Budín, remove from the refrigerator and if serving with the rum sauce, pour sauce over the top or serve on the side for your guests to enjoy.

Note: You will have to re-stir the rum sauce before serving or pouring over the budín.

Cut the budín into 2 inch squares or into 1 inch width slices.

Enjoy!

What to Serve with Bread Pudding

If you would like to accompany this bread pudding with other sides, here are some ideas:

• chocolate sauce
• whipped cream
• vanilla ice cream
• candied nuts
• dried fruit
• powdered sugar

Other delicious desserts

Flan de Vainilla

Flan de Coco

Pastelillos de Guayaba (Guava Pastries)

Mantecaditos

Quesitos (Cream Cheese Puff Pastry)

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