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    Home » Puerto Rican Christmas Recipes » Budín de Pan

    Published: Dec 15, 2022 Modified: Mar 12, 2023 by Catherine Arena 3 Comments

    Budín de Pan

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    Receta de Budín de Pan (Puerto Rican Bread Pudding) Pinterest image.
    Receta de Budín de Pan (Puerto Rican Bread Pudding) Pinterest image.

    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.

    A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.

    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.

    Budin de Pan in a white ceramic mold and ground cinnamon beside it in a small condiment bowl.

    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

    Ingredients for the budin 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

    Ingredients for the rum sauce on a white counter top.

    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

    Milk and eggs in a large mixing bowl.
    Ingredients for the budin de pan in small condiment bowls.
    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.
    Milk, eggs and ground cinnamon mixed in a large mixing bowl for the Puerto Rican Bread Pudding.
    Milk, eggs and ground cinnamon mixed in a large mixing bowl for the Puerto Rican Bread Pudding.
    1. Add the butter, cinnamon, vanilla extract and salt.
    2. Stir the mixture well.
    3. Set aside.
    Broken pieces of bread in a mixing bowl.
    Broken pieces of bread in a mixing bowl ready for the budin mixture.
    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.
    Budin mixture in a mixing bowl.
    Budin mixture in a mixing bowl with raisins.
    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.

    Budin mixture in a mixing bowl.
    Grease white ceramic dish for the budin.
    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.

    The budin de pan (Puerto Rican Bread Pudding) in a white ceramic baking dish ready to bake.
    Fully cooked budin de pan in a white ceramic dish.
    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

    Making the rum sauce in a small pot.
    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.
    The rum sauce is done for the budin de pan or bread pudding.

    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
    A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.

    Other delicious desserts

    Flan de Vainilla

    Flan de Coco

    Pastelillos de Guayaba (Guava Pastries)

    Mantecaditos

    Quesitos (Cream Cheese Puff Pastry)

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.

    Budin de Pan (Puerto Rican Bread Pudding)

    This Receta de Budin de Pan or 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.
    4.72 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
    Calories: 380kcal
    Author: Catherine Arena

    Ingredients

    • ½-1 pound bread Puerto Rican, Cuban, French, hamburger buns, hot dog buns, sandwich bread
    • 2 cans evaporated milk
    • 1 can condensed milk
    • 4 eggs
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ bar butter or 4 tbsps
    • ¼ cup raisins 1 cup if you like a lot of raisins
    • pinch salt

    For the Rum Sauce (optional)

    • 1 cup whole or 2 % milk
    • ⅓ cup sugar
    • ½ teaspoon vanilla extract
    • 1 tablespoon cornstarch
    • 1½-2 tablespoon rum light or dark rum

    Instructions

    • Preheat the oven to 350 degrees.
    • Add the evaporated milk and the condensed milk to a large mixing bowl followed by the eggs.
    • Whisk the mixture well until the eggs are well incorporated with the milk.
    • Melt the butter for a few seconds in the microwave or in a saucepan.
    • Add the butter, cinnamon, vanilla extract, and salt.
      Stir the mixture well. Set aside.
    • Break the bread apart into 1 or 2 inch chunks with your fingers or cut with a knife.
    • Pour the milk, egg mixture on top of the bread pieces and stir.
    • Break the bread in the mixture using your hands or use a whisk.
      Allow the bread to soak and break down in the mixture for about 10 minutes.
    • Add the raisins if using them.
      Note: I like to presoak the raisins in 2 tablespoons of rum for 20 minutes or so and then add the raisins and the rum they have been soaking in into the mixture. But this step is not necessary, you can simply add the raisins to the mixture without soaking them in rum.
    • Stir the mixture well.
      Grease the pan you will be using to bake the bread pudding with butter.
      Note: I used an 8×8 inch mold that's 2 inches deep. You can use a bigger mold just note your budin will be smaller in height.
    • 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.
      As the budin is cooking, you will notice it will rise quite a bit. This is normal.
    • 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.
    • Allow the budin to cool and rest for 40 minutes or so on your kitchen countertop and then refrigerate for a few hours or preferably overnight.

    To Make Rum Sauce

    • Add the milk to a saucepan over medium heat followed by sugar, vanilla extract, and rum. Stir.
    • Slowly stir in the cornstarch. Make sure to continue stirring or the sauce will clump up.
      The sauce will start to thicken.
    • When it gets to a consistency of maple syrup the rum sauce is done.
      Cover and refrigerate.

    To Serve Budin de Pan

    • Remove the budin from the refrigerator
      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 budin.
    • Cut the budin into 2-inch squares or into 1-inch width slices.
      Enjoy!

    Nutrition

    Serving: 12 | Calories: 380kcal | Carbohydrates: 45g | Protein: 47g | Fat: 3389g | Saturated Fat: 2147g | Polyunsaturated Fat: 128g | Monounsaturated Fat: 878g | Trans Fat: 137g | Cholesterol: 9043mg | Sodium: 27017mg | Potassium: 1403mg | Fiber: 1g | Sugar: 34g | Vitamin A: 104454IU | Vitamin C: 2mg | Calcium: 1306mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Puerto Rican Christmas Recipes

    • Empanadillas de Guayaba on a gray plate.
      Empanadillas de Guayaba
    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
      Puerto Rican Flancocho
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias

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    Comments

    1. Miché says

      February 27, 2024 at 10:44 pm

      I’ve made my family recipe for years. It was nice to try another variation. These steps were easy for my daughter to follow as well. She is learning to make our food. My kids don’t like raisins, so I use chopped frozen peaches (better texture than canned) instead. With this rum sauce, was amazing! Thank you

      Reply
      • Catherine Arena says

        March 03, 2024 at 1:30 am

        Hi Miché! Thank you for trying the recipe and for taking the time to comment and rate! So happy to hear that you not only enjoyed the recipe but how wonderful that your daughter was able to follow the recipe steps easily! I definitely will be trying the frozen peaches, thanks for the tip! Sounds delicious! Thank you again! 🙂

        Reply
    2. Zuleyma says

      April 07, 2023 at 5:37 am

      It tastes like home! I knew the ingredients my mom used but not the amounts and it came out exactly how hers tastes. It was her favorite dessert to make because it reminds her of how creative she had to get in the kitchen growing up due to literally not being able to afford to waste food, even if it was past date or stale. I’m going to make another one for easter dinner and I know the entire house of loud hungry Puerto Ricans are going to be asking for the recipe! I ended up spreading a layer of lechera dulce de leche on the pan before dumping the budin mix in and when it came out it was very similar to the caramel sauce on flan.

      Reply
    4.72 from 7 votes (5 ratings without comment)

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