AI-generated image
Budín de pan
Budín de pan: bread pudding baked in caramel with milk, eggs and raisins
Thrifty Argentine kitchens never throw away stale bread: it becomes budín de pan, soaked in sweet milk and eggs, poured into a caramel-lined ring mould and baked in a water bath until it sets into something between a flan and a pudding. Bodegones in Buenos Aires and neighbourhood bakeries serve it in fat wedges, cold, with a spoonful of dulce de leche or whipped cream, the amber caramel running down the sides. The texture should be smooth and dense with only faint traces of bread, studded with plump raisins. The mistake to avoid is skipping the blending or soaking: chunks of dry bread turn into wet sponges and the pudding splits into layers. Chef's tip: let it cool and chill overnight in the mould before turning it out; a warm budín breaks when unmoulded and the caramel won't have melted into a sauce.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the caramel
For the pudding
To serve
Shop this recipe on Amazon
What you'll need
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat the oven to 350°F (300°F fan). Put 5 ½ oz sugar and 3 tbsp water in a small pan over a medium heat and cook without stirring, swirling the pan, until it turns a deep amber.
8 minStep 2: Pour the caramel at once into a 22 cm ring mould or loaf tin and tilt it to coat the base and sides. Take care: it is extremely hot.
Step 3: Warm 3 ¼ cups whole milk until steaming, pour it over 9 oz stale white bread in a bowl and leave for 15 minutes, until the bread is completely soft.
15 minStep 4: Add 4 eggs, 5 ½ oz sugar, 2 tsp vanilla extract and 1 tsp lemon zest and blend with a stick blender until smooth. Stir in 2 ⅞ oz raisins.
Step 5: Pour the mixture into the mould. Stand it in a roasting tin and pour in boiling water to come halfway up the sides.
Step 6: Bake for 55–65 minutes, until the top is golden and firm and a knife pushed into the centre comes out clean.
65 minStep 7: Cool in the mould, then chill for at least 4 hours or overnight. Run a knife around the edge and turn out onto a deep plate. Serve in wedges with 5 ½ oz dulce de leche.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 10 g
- Carbs
- 58 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does budín de pan take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
British
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.