Budin De Pan
Indulge in the rich and comforting flavors of budin de pan, a traditional bread pudding that brings together stale bread, milk, eggs, and a hint of sweetness. This beloved Latin American dessert is perfect for using up leftover bread and transforms it into a luscious treat that your family will adore. With a velvety texture and a caramel drizzle, this dish is sure to impress at any gathering.
Ingredients
- 4 cups stale bread, torn into pieces
- 2 cups milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
- 1/4 cup caramel sauce for drizzling
- Butter for greasing the baking dish
- Pecans for garnish (optional)
Servings and Cooking Time
This recipe serves about 8 people. Preparation time is approximately 20 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving (1 slice) of budin de pan contains approximately 210 calories, 6g of fat, 34g of carbohydrates, and 4g of protein. This is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with butter.
- In a large bowl, combine the torn bread and milk, allowing it to soak for about 10 minutes.
- In another bowl, whisk together the eggs, sugar, vanilla, and cinnamon.
- Mix the egg mixture into the soaked bread until well combined.
- Add raisins if using, and stir gently.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven for 45 minutes, or until set and golden brown.
- Let it cool slightly before drizzling with caramel sauce.
- Serve warm or at room temperature, garnished with pecans if desired.
Alternative Ingredients
You can substitute stale bread with brioche or challah for a richer flavor. For a dairy-free version, use almond or oat milk, and replace regular sugar with coconut sugar.
Serving and Pairings
Budin de pan pairs wonderfully with a scoop of vanilla ice cream or whipped cream. It can also be served with fresh fruit or a drizzle of chocolate sauce for added indulgence.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven or microwave. Budin de pan can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Using fresh bread instead of stale can make the pudding soggy.
- Not soaking the bread long enough can result in uneven texture.
- Baking at too high a temperature can cause the top to burn.
- Skipping the greasing of the dish may lead to sticking.
- Overmixing the batter can make it dense.
- Not letting it cool slightly before cutting can result in a messy serving.
- Forgetting the caramel drizzle can miss the finishing touch!
Helpful Tips
- Use day-old bread for the best texture.
- Add spices like nutmeg for extra flavor.
- Experiment with different nuts or dried fruits.
- Serve with a side of custard for a decadent touch.
- Let it sit overnight in the fridge for enhanced flavors.
FAQs
What is budin de pan?
Budin de pan is a traditional Latin American bread pudding made from stale bread, milk, eggs, and sugar. It’s often flavored with vanilla and spices, making it a comforting dessert option.
Can I use fresh bread?
While you can use fresh bread, stale bread is recommended as it absorbs the liquid better, resulting in a more pleasant texture.
How do I know when it’s done baking?
The budin de pan is done when the top is golden brown and a knife inserted in the center comes out clean.
Can I make it ahead of time?
Yes, budin de pan can be made a day in advance. Just store it in the refrigerator and reheat before serving for the best results.
What can I serve with budin de pan?
It pairs well with whipped cream, ice cream, or fresh fruit. You can also drizzle it with chocolate or caramel sauce for extra sweetness.
Is budin de pan gluten-free?
Traditional recipes are not gluten-free, but you can use gluten-free bread to make a gluten-free version.
Can I freeze budin de pan?
Yes, you can freeze budin de pan. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months.
Conclusion
Budin de pan is a delightful dessert that combines simplicity with rich flavors. Perfect for any occasion, this bread pudding is not only a delicious way to reduce waste but also a comforting treat that will leave your guests asking for seconds. Enjoy this recipe as a sweet end to your meal!
Budin De Pan
Ingredients
- 4 cups stale bread torn into pieces
- 2 cups milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup raisins optional
- 1/4 cup caramel sauce for drizzling
- Butter for greasing the baking dish
- Pecans for garnish optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with butter.
- In a large bowl, combine the torn bread and milk, allowing it to soak for about 10 minutes.
- In another bowl, whisk together the eggs, sugar, vanilla, and cinnamon.
- Mix the egg mixture into the soaked bread until well combined.
- Add raisins if using, and stir gently.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven for 45 minutes, or until set and golden brown.
- Let it cool slightly before drizzling with caramel sauce.
- Serve warm or at room temperature, garnished with pecans if desired.
