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Budin de Pan (Puerto Rican Bread Pudding)

Budin de Pan (Puerto Rican Bread Pudding) is a traditional Puerto Rican recipe for a classic dessert of bread and raisins cooked in a lightly-spiced egg and evaporated milk custard base. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Puerto Rican Bread Pudding (Budin de Pan).

prep time

30 minutes

cook time

90 minutes

Total Time:

120 minutes

Serves:

10

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesBread RecipesDessert RecipesMilk RecipesPuerto-rico Recipes

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Ingredients:

250ml water
2 x 8cm long cinnamon sticks
15 whole cloves
1 tsp anise seeds
400g white sugar, divided
2 tbsp water
450g loaf day-old bread
1l evaporated milk
120g raisins
4 large eggs
1 tsp vanilla extract
¾ tsp salt
4 tbsp butter, melted and cooled

Method:

Bring 250ml water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, take off the heat, and set aside to steep for 15 minutes.

Meanwhile, combine 100g of the sugar and 2 tbsp water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the colour, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 160C, or until the sugar turns a light golden brown, then pour into a 22 x 12cm loaf tin. Set aside to allow the caramel to cool and harden.

Pre-heat your oven to 175C.

Remove the crusts from the day-old bread, then tear the bread into rough cubes, placing the pieces in a large mixing bowl. Strain the spice tea through a fine-meshed sieve to remove spices. Add to the bread along with the evaporated milk and raisins. Stir to evenly moisten the bread, then set aside for 10 minutes to soak.

While the bread mixture soaks, whisk the eggs in a large mixing bowl along with remaining 300g sugar, vanilla, salt, and melted butter.

Stir in the moistened bread mixture until evenly combined. Pour the resultant batter into the loaf tin, covering the caramel.

Line a roasting tin with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting tin, and place the roasting tin on the centre oven rack. Fill the roasting tin with boiling water to reach halfway up the sides of the loaf tin.

Bake in the preheated oven for about 75 minutes, or until a toothpick inserted into the centre emerges cleanly.

Cool in the loaf tin for about an hour, then refrigerate until cold (about 2 hours more).

When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.