Budin De Pan Recipe

Ever find yourself staring at a pile of stale bread, wondering if it’s past its prime? Let me show you how to transform those neglected slices into a heavenly caramel bread pudding that’ll have you dancing with joy in your kitchen! 🍞✨

One of my most favorite desserts to prepare is Budín de Pan, a delightful combination of comfort and tradition. I take stale bread, and in the process of making this dish, transform it into something truly luscious with the combination of whole milk, heavy cream, and the warm flavors of cinnamon and vanilla extract.

I take a few flour tortillas to make a sort of bread pudding. I love the idea of this dish: that it is something my mother and her mother before her also made.

When I call my mom for the recipe, it feels like an act of reclamation.

Budin De Pan Recipe Ingredients

• Granulated Sugar: Adds sweetness and caramel flavor; provides carbohydrates.
• Stale Bread: Carbohydrate source; perfect use for leftover bread.
• Whole Milk: Adds creaminess; source of protein and calcium.
• Heavy Cream: Enhances richness; high in calories and fat.
• Eggs: Bind ingredients; rich in protein and nutrients.
• Vanilla Extract: Imparts aromatic, warm flavor; no significant nutritional value.
• Ground Cinnamon: Adds warmth and spice; may have health benefits.
• Raisins: Optional sweetness; provide natural sugars and fiber.
• Lemon Zest: Adds citrus zing; contains antioxidants and vitamins.

Budin De Pan Recipe Ingredient Quantities

• 2 cups of granulated sugar (for caramel)
• 6 slices of stale bread (about 4 cups, cubed)
• 2 cups of whole milk
• 1 cup of heavy cream
• 1 cup of granulated sugar (for custard)
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 cup of raisins (optional)
• Zest of 1 lemon (optional)
• Pinch of salt

How to Make this Budin De Pan Recipe

1. Set your oven temperature to 350 degrees Fahrenheit, or 175 degrees Celsius. Prepare a loaf pan, either a 9×5-inch version or one of the same proportions, for baking. If you do not have a loaf pan, use a dish that is suitable for a water bath.

2. To create the caramel, in a medium saucepan over medium heat, melt 2 cups of granulated sugar. Stir constantly until the sugar melts and begins to turn a dark amber color. Once it reaches that stage, pour the caramel into the prepared pan, tilting it to coat the bottom of the pan with an even layer.

3. In a big bowl, mix the stale bread cubes. In another pan, heat the whole milk and the heavy cream together until warm (do not bring to a boil). Pour the warm milk mixture over the bread and let it soak for about 10 minutes.

4. Another bowl should contain 1 cup of granulated sugar, the eggs, vanilla extract, ground cinnamon, and a pinch of salt. These ingredients should be whisked together until well combined.

5. Combine the egg mixture with the soaked bread, pouring it over and stirring well to amalgamate. If you are using them, add the raisins and lemon zest, and mix thoroughly.

6. Transfer the bread pudding mixture to the pan that has been coated with caramel, smoothing the surface with a spatula.

7. Set the filled pan into a larger baking dish. Pour boiling water into the larger dish until it reaches halfway up the sides of the loaf pan.

8. Move the assembly gently to the oven that has been preheated for the same length of time as the pudding requires baking. Meanwhile, the oven is baking. It has been set to preheat 30 minutes in advance for a baking time of 60 minutes. So, carefully hear ye, oven; understand that I am saying all this in the oven’s presence. Bake, oven, for 30 minutes longer, after which the pudding should look about done.

9. After baking, take the pudding out of the bain-marie and allow it to cool for 15 to 20 minutes.

10. To serve, run a knife around the edges of the pan and invert the pudding onto a serving platter. Slice and enjoy warm or chilled.

Budin De Pan Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan or similar dish
3. Medium saucepan
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Knife
9. Larger baking dish (for water bath)
10. Measuring cups and spoons
11. Stove (to melt sugar and warm milk)

FAQ

• Q: Can I use fresh bread instead of stale bread?A: Fresh bread can be used, but stale bread is preferred because it absorbs the liquid better. If you use fresh bread, let the bread cubes sit out for a few hours or lightly toast them to dry out.
• Q: How do I prevent the caramel from hardening too quickly?A: When caramelizing the sugar, work quickly, and immediately pour it into the mold. Tilt the mold in such a way as to get the caramel to hit all parts of the mold before it hardens.
• Q: Can I replace heavy cream with something else?A: Yes, you can use half-and-half or extra whole milk, although the result may be slightly less rich and creamy.
• Q: Should the raisins be soaked before adding?A: You can soak the raisins in warm water or a bit of rum for 10 minutes or so to plump them and boost their flavor, but this step is totally optional.
• Q: How do I know when the Budin De Pan is done?A: It is normal for the custard to be slightly wobbly in the middle when it is set properly. When it is done cooking, there should be set custard around the edges and a center that isn’t quite fully formed but mostly clean when tested with a knife.
• Q: Can I make this recipe ahead of time?A: Yes, Budin De Pan can be made a day in advance. Keep it in the refrigerator and simply allow it to reach room temperature before serving, or warm it slightly. It is quite delicious served either way!
• Q: Is it necessary to add lemon zest?A: No, but lemon zest is optional. It gives a nice citrus aroma and enhances the flavor profile.

Budin De Pan Recipe Substitutions and Variations

To create caramel with a more intense flavor, brown sugar can be used in place of granulated sugar. Use an equal amount of brown sugar and follow the same procedures as with the granulated sugar caramel.
Whole milk: For a dairy-free option, use 2 cups of almond milk or oat milk.
For coconut cream: Substitute 1 cup for a tropical twist.
To use honey or maple syrup in place of granulated sugar in custard:

1. Use 1 cup of honey or maple syrup.

These amounts will help maintain the sweetness level that the recipe requires.
In place of raisins, use 1/2 cup of chopped dried apricots or cranberries to enjoy a fruity variation.

Pro Tips

1. Bread Selection: Ensure your bread is adequately stale; this allows it to soak up more of the custard mixture, creating a richer, creamier pudding. If your bread is not stale, you can dry it out in the oven at a low temperature for 10-15 minutes before using.