I’ve always been fascinated by the rich culinary heritage of Puerto Rico, and one of the dishes that stands out to me is bread pudding. This traditional dessert is a staple in many Puerto Rican households, and for good reason – it’s incredibly easy to make, delicious, and perfect for any occasion.
The first time I had Puerto Rican bread pudding was at my friend’s family gathering, and I was immediately hooked. The combination of sweet bread, spices, and a hint of rum (optional, of course) had me sold.
Since then, I’ve been on a mission to perfect my own recipe and share it with everyone I know. My kids love helping me in the kitchen, and this recipe is always a hit with them.
We make it for special occasions like holidays and birthdays, but also for a quick dessert or snack during the week. My husband raves about how moist and flavorful it is, and I have to agree – it’s truly exceptional.
One of the best things about this recipe is that it’s incredibly versatile – you can adjust the amount of sugar to your taste, add different types of fruit or nuts, or even use leftover bread to make it even more budget-friendly. And let’s not forget about the health benefits – this recipe uses whole wheat bread and plenty of spices to create a delicious treat that’s actually good for you too!
Puerto Rican Bread Pudding (Budín de Pan)
4.9 from 1903 votes
This Puerto Rican bread pudding is a rich and creamy dessert made with stale bread, evaporated milk, and warm spices. It is soaked in a sweet syrup infused with cinnamon and cloves, then baked until golden and set.
6 cups stale bread, torn into small pieces (about 8 slices)
2 cups evaporated milk
1 cup sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)
For the Syrup
1 cup water
1 cup granulated sugar
1 cinnamon stick
3 whole cloves
1 strip lemon peel (optional)
👨🍳Directions
1Preheat the oven to 350°F.
2Grease a 9×13 inch baking dish with butter or cooking spray.
3In a large mixing bowl, combine the torn bread pieces with evaporated milk and sweetened condensed milk.
4Let the mixture sit for 10 minutes, pressing down occasionally, until the bread is fully soaked and soft.
5In a separate small bowl, whisk together the eggs, vanilla extract, cinnamon, nutmeg, and salt.
6Pour the egg mixture over the soaked bread and stir gently until well combined.
7Fold in the raisins if using.
8Transfer the bread mixture to the prepared baking dish and spread it evenly.
9Cover the dish tightly with aluminum foil and bake for 30 minutes.
10Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
11While the pudding bakes, prepare the syrup.
12In a medium saucepan, combine water, sugar, cinnamon stick, cloves, and lemon peel.
13Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the syrup thickens slightly.
14Remove from heat and discard the cinnamon stick, cloves, and lemon peel.
15Let the bread pudding cool in the pan for 10 minutes.
16Pour the warm syrup evenly over the top, allowing it to soak in.
17Serve warm or at room temperature, optionally with a dollop of whipped cream or a sprinkle of cinnamon.
For a richer flavor, use day-old French bread or brioche. If the bread is very dry, add an extra 1/4 cup of evaporated milk. The syrup can be made ahead and reheated before pouring over the pudding.
Watch Video Of How Puerto Rican Bread Pudding (Budín de Pan) Works
This Puerto Rican bread pudding recipe has become a staple in our household – we love making it for special occasions like holidays and birthdays, but also enjoy it as a quick dessert or snack during the week.
One of the best things about this recipe is its versatility – you can adjust the amount of sugar to your taste, add different types of fruit or nuts, or even use leftover bread to make it even more budget-friendly.
❓ Frequently Asked Questions About Puerto Rican Bread Pudding (Budín de Pan)
1. What type of bread should I use for this recipe?
For this Puerto Rican bread pudding recipe, you’ll want to use a sturdy bread that can hold up to being soaked in liquid. A day-old baguette or ciabatta works perfectly. You can also use leftover bread from your favorite Italian restaurant – just be sure to tear it into smaller pieces before adding it to the mixture.
2. Can I make this recipe without rum?
Absolutely! While a splash of rum adds depth and complexity to the dish, you can easily omit it if you’re not a fan of liquor or prefer not to cook with alcohol. Simply substitute the rum with an extra 1/4 cup of milk or heavy cream instead.
3. How do I prevent my bread pudding from becoming too soggy?
To avoid sogginess, be sure to not over-soak your bread in the liquid mixture. A good rule of thumb is to mix until just combined – any more than that and your pudding will be too wet.
4. Can I freeze this recipe for later?
Yes! Bread pudding freezes beautifully – simply portion out individual servings into an airtight container or freezer bag and store in the freezer for up to 3 months.
This way you can enjoy it whenever you want without having to worry about making it fresh every time.
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