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Budín de Pan

Serves 8 Dessert vegetarian, Desserts

Budín de Pan

Budín de Pan is a classic Argentinian bread pudding, crafted from stale pan lactal, milk, eggs, and caramel. It's a dessert born from the desire to avoid waste, transforming leftover bread into a sweet, comforting treat. Each family has their own version, with grandmothers across Argentina using molds passed down through generations, each adding their own touch to the tradition.

The flavor of Budín de Pan is a harmonious blend of creamy custard infused with vanilla and the subtle sweetness of caramel. Raisins add a touch of chewiness, while the sugar creates a delicate balance of sweetness. The result is a dessert that is both simple and satisfying, a true reflection of home-style Argentinian cooking.

Ingredients

  • 400 g (14 oz)stale white bread
  • 750 ml (3 cups)milk
  • 3eggs
  • 150 g (5 oz)sugar — plus extra for caramel
  • 1 tspvanilla
  • raisins — a handful — optional

Method

  1. Begin by preparing the caramel for the mold. In a small saucepan, add 100 g (3.5 oz) of sugar and place it over medium heat. Allow the sugar to melt without stirring, swirling the pan occasionally until it turns a deep amber color. Quickly pour the caramel into the bottom of your chosen mold, tilting it to coat the base evenly. Set aside to cool and harden while you prepare the pudding mixture.
  2. Tear the 400 g (14 oz) of stale white bread into small pieces and place them in a large mixing bowl. Pour 750 ml (3 cups) of milk over the bread, ensuring all pieces are submerged. Let the bread soak for about 10 minutes, until it becomes soft and mushy, then mash it with a fork until you achieve a uniform, porridge-like consistency.
  3. In a separate bowl, crack 3 eggs and beat them lightly. Add 50 g (1.75 oz) of sugar, 1 tsp of vanilla extract, and a handful of raisins to the eggs. Mix well to combine, then pour this mixture into the soaked bread. Stir thoroughly until all ingredients are fully integrated and the mixture is smooth.
  4. Carefully pour the bread mixture into the caramel-coated mold. Use a spatula to smooth the top, ensuring an even surface. Place the mold into a larger baking dish, then pour hot water into the baking dish until it reaches halfway up the sides of the mold, creating a water bath.
  5. Transfer the setup to a preheated oven at 170°C (340°F). Bake until the pudding is set and a knife inserted into the center comes out clean, which should take about 45 minutes. The top should be lightly golden and firm to the touch.
  6. Once baked, remove the mold from the water bath and allow it to cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours or until fully chilled. This chilling step helps the pudding firm up and makes it easier to unmold.
  7. To unmold, run a thin knife around the edge of the pudding to loosen it. Place a serving plate over the mold and invert quickly. The caramel should flow over the pudding, creating a glossy sauce. Serve slices of Budín de Pan as a delightful dessert.