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Budin De Pan Receta (Mexican and Puerto Rican Bread Pudding Recipe) – A sweet, tender bread pudding made with white bread, brown sugar, raisins, cinnamon, and allspice for a scrumptious dessert or breakfast!
Puerto Rican Bread Pudding (Budin De Pan Receta)
Budin de Pan, also known as pudín de pan, is a style of bread pudding most popular in Puerto Rico, Mexico, and other Latin American countries. Although Capirotada is slightly more popular in Mexico (sweet bread pudding made with cheese) Budin de Pan is my favorite variety because of its unique texture.
You see, unlike most bread pudding recipes, where the bread is cut into cubes and then mixed gently to protect the shape and texture of the bread cubes, Budin de Pan is intentionally smushed, so the bread dissolves into the cream and egg mixture. That way, the loaves bake into a dense consistent texture that is almost like an entire solid loaf of perfectly cooked French toast.
Sprinkled throughout the thick slices are chewy, sweet raisins for a great bit of toothiness. Also, Budin de Pan is made with sugar on the bottom of the pan that bakes into a rich caramel sauce. This sauce gets dumped all over the top of the loaves when you flip them out of the pan. Heaven!
This easy Mexican and Puerto Rican-style bread pudding recipe (aka budin de pan receta) is enough to make two fabulous loves… So it’s perfect to have one loaf to enjoy for breakfast and another loaf for dessert!
Ingredients You Need
- Butter – unsalted
- Brown sugar – packed
- Evaporate milk – or whole milk
- Granulated sugar – can sub with coconut sugar
- Spices – salt, cinnamon, allspice
- Raisins – to add a bit of great chewy texture to the pudding
- White bread – sliced or a whole loaf
- Vanilla extract – to bring together the sweet flavors
- Eggs – large
How to Make Budin De Pan
First, preheat the oven to 350°F. Place one oven rack directly in the center of the oven. Set out two 9X5 inch loaf pans, and place 2 tablespoons of butter in each pan. Generously butter the sides of the pans and spread the mass of the butter on the bottom.
Then sprinkle 1/2 cup of brown sugar evenly over the bottom of each loaf pan. Set aside.
Place a large 6-8 quart saucepot over medium heat. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir well.
Bring the mixture to a boil, and then immediately remove from heat so the milk mixture does not boil over.
Next, tear the bread into pieces and place them into the milk mixture. Use a wooden spoon to press them down to saturate all the bread.
Allow the bread to soak for 5-10 minutes.
In a separate bowl beat the eggs and vanilla together. Stir the egg mixture into the bread and cream mixture.
Stir continuously so the eggs mix well and do not scramble. After stirring, the bread should have completely disintegrated into mush.
Pour the bread pudding batter evenly into the prepared loaf pans. Place on the center rack and bake for 55-60 minutes. It should be puffed in the center and dark brown on top.
Remove the loaves and allow them to rest for 10-15 minutes. Then run a small knife around the edges of each pan to loosen the loaves. Place a serving platter over each loaf pan and flip the loaf onto the platter.
Pro Tip: Make sure to do this while the pan is still warm on the bottom so the caramel sauce comes out easily.
Slice and serve the bread pudding warm or at room temperature.
Get the Complete (Printable) Puerto Rican and Mexican Budin de Pan Recipe + VIDEO Below. Enjoy!
Serving Suggestions
You can definitely eat budín de pan all on its own, but it would also be good with a variety of sauces or toppings! Try it with:
- Chocolate Sauce
- Caramel Sauce
- Whipped Cream
- Vanilla Ice Cream
- Powdered Sugar
- Candied Nuts or Dried Fruits
Frequently Asked Questions
Can this recipe be halved?
Certainly! Don’t need two loaves of this Mexican bread pudding? Place one loaf in the freezer for later use.
Or prepare half of the recipe to make just one loaf. We have a handy “serving slider” in the recipe form below to help with the adjustment.
What other add-ins can be included in this Budin de Pan recipe?
We use raisins in this bread pudding, but other goodies can be used in addition or instead! Try chopped dried apricots, pineapple, currants, or your preferred dried fruit.
How long do leftovers keep well?
Homemade loaves of Puerto Rican bread pudding will keep well for up to 5 days stored in an airtight container in the refrigerator.
To freeze, wrap the loaf in a layer of plastic wrap and place it in an airtight zipper bag. Keep in the freezer for up to 3 months.
Looking for More Delicious Dessert Recipes?
- Best Homemade Chocolate Pudding
- Homemade Strawberry Pudding
- Creamy Lavender Flan Recipe
- Mexican Rice Pudding Pops
- Vietnamese Coffee Bread Pudding
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest!
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Budin De Pan (Mexican Bread Pudding Recipe)
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
An easy receta (recipe) for sweet, tender Mexican and Puerto Rican bread pudding made with white bread, brown sugar, raisins, cinnamon and allspice. Budin de pan is scrumptious for dessert or as a breakfast treat!
Servings: 24 slices (2 loaves)
Ingredients
- 4 tablespoons butter
- 1 cup light brown sugar packed
- 36 ounces evaporated milk or 4 ½ cups whole milk
- 1 ½ cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground allspice
- ½ cup raisins
- 16-18 ounce loaf white bread
- 1 ½ teaspoons vanilla extract
- 4 large eggs
Instructions
Preheat the oven to 350°F. Place one oven rack directly in the center. Set out two 9X5 inch loaf pans. Place 2 tablespoons of butter in each pan. Generously butter the sides of the pan(s) and spread the mass of the butter on the bottom. Then sprinkle 1/2 cup of brown sugar over the bottom of each loaf pan. Set aside.
Place a large 6-8 quart saucepot over medium heat. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir well. Bring to a boil, and then immediately remove from heat so the milk mixture does not boil over.
Tear the bread into pieces and place them into the milk mixture. Use a wooden spoon to press them down to saturate all the bread. (No need to remove the crust.)
Allow the bread to soak for 5-10 minutes. In a separate bowl beat the eggs and vanilla together. Stir the egg mixture into the bread and cream mixture. Stir continuously so the eggs mix well and do not scramble. After stirring, the bread should have completely absorbed into mush.
Pour the bread pudding batter evenly into the prepared loaf pans. Place on the center rack and bake for 55-60 minutes. It should be puffed in the center and dark brown on top.
Remove the loaves and allow them to rest for 10-15 minutes. Then run a small knife around the edges of each pan to loosen the loaves. Place a serving platter over each loaf pan and flip the loaf onto the platter. Make sure to do this while the pan is still warm on the bottom so the caramel sauce comes out easily. Serve warm or at room temperature.
Notes
Don’t need two loaves? Place one loaf in the freezer for later use. Or HALF the recipe to make just one loaf.
Homemade loaves of Mexican and Puerto Rican bread pudding will keep well for up to 5 days stored in an airtight container in the refrigerator.
To freeze, wrap the loaf in a layer of plastic wrap and place in an airtight zipper bag. Keep in the freezer for up to 3 months.
Nutrition
Serving: 1slice, Calories: 228kcal, Carbohydrates: 38g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 265mg, Potassium: 200mg, Fiber: 1g, Sugar: 27g, Vitamin A: 200IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 1mg
Course: Bread, Breakfast, Dessert
Cuisine: Caribbean, Central American, Mexican, Puerto Rican, Puerto Rico, South American
Author: Sommer Collier
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