budin de pan recipe

Written ByJenny Smyth Posted on
budin de pan recipe
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The Best budin de pan recipe

I’m so excited to share this budin de pan recipe with you all. This traditional dessert from the Azores is a staple in many Portuguese and Azorean households, and for good reason.

The combination of creamy custard, flaky pastry, and sweet caramelized sugar is absolute perfection. I’ve been making this budin de pan for years, and it’s always a crowd-pleaser at family gatherings and potlucks.

My kids love helping me assemble the layers, and my husband can’t get enough of that crispy, caramelized sugar on top. It’s a true comfort food that never fails to put a smile on our faces.

One of the best things about this recipe is that it’s surprisingly easy to make, despite its impressive presentation. With just a few simple ingredients and some basic cooking techniques, you’ll be enjoying this delicious budin de pan in no time.

I like to serve it warm, topped with a scoop of vanilla ice cream or whipped cream, but it’s equally delicious at room temperature or even cold from the fridge. The key to making this budin de pan is to use high-quality ingredients and to not overmix the filling.

This will ensure that the custard remains smooth and creamy, while the pastry stays flaky and tender. I like to use a combination of all-purpose flour and cornstarch in the pastry dough, as it gives it a lovely texture that’s both tender and flaky.

Budin de Pan

Budin de Pan

4.8 from 1859 votes

Budin de pan is a classic Latin American bread pudding made with stale bread, milk, eggs, and sugar, often flavored with vanilla and cinnamon. This creamy, custard-like dessert is baked until golden and served warm or chilled, sometimes with a caramel sauce.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pudding

4 cups stale bread, torn into small pieces
3 cups whole milk
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (optional)

For the Caramel Sauce (optional)

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon unsalted butter

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
3In a large mixing bowl, combine the torn bread pieces and milk.
4Let the mixture sit for 10 minutes, allowing the bread to absorb the milk and soften completely.
5In a separate bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, and salt until smooth.
6Pour this egg mixture over the soaked bread and stir until well combined.
7Fold in the raisins if using.
8Pour the bread mixture into the prepared baking dish, spreading it evenly.
9Bake for 40 to 45 minutes, until the center is set and a knife inserted near the center comes out clean.
10The top should be golden brown.
11While the pudding bakes, prepare the caramel sauce if desired.
12In a medium saucepan over medium heat, combine the sugar and water.
13Cook without stirring until the sugar dissolves and turns a deep amber color, about 8 to 10 minutes.
14Remove from heat and carefully whisk in the heavy cream and butter until smooth.
15Let the sauce cool slightly.
16Allow the budin de pan to cool for at least 15 minutes before serving.
17Drizzle with caramel sauce and serve warm or at room temperature.

🔧Equipment

Large mixing bowl
9×13 inch baking dish
Whisk
Medium saucepan
Measuring cups and spoons
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 280mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 8g

📝Notes

For a richer flavor, use day-old brioche or challah bread. You can also add a splash of rum or orange zest to the custard. The caramel sauce can be made ahead and stored in the refrigerator for up to a week.

Watch Video Of How Budin de Pan Works

This budin de pan recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dinner. It’s perfect for special occasions because it looks impressive without being too difficult to make.

And let’s be real – who doesn’t love the combination of creamy custard, flaky pastry, and sweet caramelized sugar? For storage ideas, I recommend letting it cool completely before slicing into individual servings or covering tightly with plastic wrap or aluminum foil for up to 3 days in the fridge or freezing for up to 2 months.

❓ Frequently Asked Questions About Budin de Pan

Q: What is budin de pan?

Budin de pan is a traditional dessert from the Azores that consists of layers of creamy custard, flaky pastry, and sweet caramelized sugar.

Q: What type of pastry is used in budin de pan?

The pastry used in budin de pan is typically made with all-purpose flour and cornstarch, giving it a lovely texture that’s both tender and flaky.

Q: How do I prevent the custard from curdling?

To prevent the custard from curdling, make sure to use high-quality milk and eggs, and don’t overmix the filling.

Q: Can I make budin de pan ahead of time?

Yes, you can make budin de pan ahead of time by assembling the layers up to 24 hours before serving.

Q: What’s the best way to store leftover budin de pan?

You can store leftover budin de pan in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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