Budín de Pan

Budín de Pan Recipe | French Bread Pudding with Cinnamon and Nutmeg

Region / culture: France, Paraguay, Puerto Rico | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Budín de Pan, also known as bread pudding, is a delicious and comforting dessert that is popular in many Latin American countries. This sweet treat is made by soaking bread in a mixture of milk, eggs, and spices, then baking it until it is set and golden brown. The result is a rich and creamy pudding that is perfect for serving as a dessert or even for breakfast.

History

Budín de Pan has its origins in Europe, where it was created as a way to use up stale bread. The recipe was brought to Latin America by Spanish colonizers and has since become a beloved dessert in many countries in the region. Each country has its own variation of the recipe, with different spices and flavorings used to create unique and delicious versions of this classic dish.

Ingredients

A

0.5 lb (227 g) of bread, after removing the outer rind. This can be french bread, Puerto Rican pan criollo, sandwich bread, etc. bread can be fresh or preferably one or two days old.
4 cups whole milk, warmed
4 large eggs, at room temperature
4 tbsp melted butter

B

0.67 cup pecans
1 tsp ground cinnamon
1 cup sugar or suitable substitute like equal or splenda
1 tsp vanilla
0.5 tsp ground nutmeg
0.33 tsp salt

How to prepare

Mix together the ingredients included in (B) and set aside.
Preheat your oven to 350°F (177°C).
Shred the bread into small pieces. Add 4 cups of warmed milk and whisk until the bread soaks up the milk. If necessary, let it stand for fifteen minutes for the bread to soak up all the milk.
Beat 4 large eggs. Slowly add them to the bread and milk mixture, whisking the eggs into the mixture. Add the melted butter and whisk it in.
Add the ingredients included in (B) that you had previously mixed together. Blend them in thoroughly.
Pour all the ingredients into a buttered baking dish.
Place the baking dish into a much larger dish. After placing the baking dish into the larger dish, add enough water to the larger dish to fill it nearly three-quarters full.
Bake in a preheated oven at 350°F (177°C). It will take approximately one hour for the pudding to reach the desired consistency. Add water to the larger dish if necessary.
Alternatively, you may use a "Ba–o de Mar’a" or double boiler to cook the pudding on the stovetop over medium heat. Add water to the bottom section of the double boiler as necessary.
Try not to overcook. The pudding should be removed from heat as soon as it reaches the desired consistency (a couple of minutes earlier than you would normally remove a cake).
Some people like to eat it warm. For best results, though, refrigerate before serving. It will last two to three days, well covered, in the refrigerator.

Variations

You can add chocolate chips or cocoa powder to the pudding mixture for a chocolatey twist.
Try adding chopped apples, pears, or bananas to the pudding for a fruity flavor.
For a tropical twist, add shredded coconut and pineapple to the pudding mixture.

Cooking Tips & Tricks

Use stale bread for the best results. Fresh bread will not absorb the milk mixture as well, resulting in a soggy pudding.

- Be sure to whisk the eggs into the milk mixture thoroughly to ensure a smooth and creamy pudding.

- Don't overcook the pudding. It should be removed from the oven as soon as it is set and golden brown on top.

- For a richer flavor, you can add raisins, dried fruit, or even a splash of rum to the pudding mixture before baking.

Serving Suggestions

Budín de Pan can be served warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream on top. It is also delicious on its own or with a drizzle of caramel sauce.

Cooking Techniques

Baking, double boiling

Ingredient Substitutions

You can use any type of bread for this recipe, such as white, whole wheat, or even gluten-free bread.

- If you don't have pecans, you can use walnuts or almonds instead.

- You can use sugar instead of splenda if desired.

Make Ahead Tips

Budín de Pan can be made ahead of time and stored in the refrigerator for up to three days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve Budín de Pan in individual ramekins for a fancy presentation, or slice it into squares and serve on a platter for a more casual look. Dust with powdered sugar or cinnamon before serving for an extra touch of elegance.

Pairing Recommendations

Budín de Pan pairs well with a cup of coffee or tea for a delicious and satisfying dessert. It also goes well with a glass of milk or a scoop of ice cream on the side.

Storage and Reheating Instructions

Store any leftover Budín de Pan in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Budín de Pan contains approximately 300 calories.

Carbohydrates

Each serving of Budín de Pan contains approximately 30 grams of carbohydrates.

Fats

Each serving of Budín de Pan contains approximately 15 grams of fats.

Proteins

Each serving of Budín de Pan contains approximately 8 grams of proteins.

Vitamins and minerals

Budín de Pan is a good source of calcium, vitamin D, and iron.

Alergens

Budín de Pan contains gluten, eggs, and nuts.

Summary

Budín de Pan is a delicious and comforting dessert that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious treat to enjoy in moderation.

Summary

Budín de Pan is a classic Latin American dessert that is rich, creamy, and delicious. Made with simple ingredients and easy to prepare, this bread pudding is perfect for serving as a dessert or even for breakfast. Enjoy this comforting treat with a cup of coffee or tea for a truly satisfying experience.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Maria at her cozy little cottage in the countryside. As soon as I walked through the door, a delicious aroma wafted through the air, making my mouth water. Maria smiled as she handed me a slice of her homemade Budín de Pan, a traditional Spanish bread pudding that she had learned to make from her grandmother.

I took a bite of the moist and flavorful pudding, and I was instantly hooked. The sweetness of the raisins mixed with the hints of cinnamon and nutmeg danced on my taste buds, leaving me craving for more. I begged Maria to share the recipe with me, and she gladly obliged.

As she handed me a faded and stained piece of paper with the handwritten recipe, Maria began to tell me the story behind the dish. She explained how her grandmother used to make Budín de Pan for special occasions, like birthdays and holidays. It was a cherished family recipe that had been passed down through the generations, and Maria was proud to continue the tradition.

I listened intently as Maria shared the secrets of making the perfect Budín de Pan. She explained how the key was to use stale bread, soaked in a mixture of milk, eggs, sugar, and spices, and then baked until golden brown and crispy on top. She also revealed that the addition of rum-soaked raisins gave the pudding a unique and delicious flavor that set it apart from other desserts.

After spending the afternoon with Maria, watching her expertly prepare the pudding and tasting the final product, I knew that I had to make Budín de Pan for my own family. I was determined to master the recipe and carry on the tradition in my own home.

Over the years, I have made Budín de Pan countless times, adapting the recipe to suit my own tastes and preferences. I have added my own twist by using different types of bread, experimenting with the spices, and even trying out new variations like adding chocolate chips or nuts.

Each time I make Budín de Pan, I am reminded of that sunny day at Maria's cottage, and the special bond we share through our love of cooking and tradition. I am grateful for her generosity in sharing the recipe with me, and for the memories we have created together over the years.

Now, whenever I serve Budín de Pan to my family and friends, I am met with smiles and compliments. They can taste the love and care that goes into each bite, and they appreciate the time-honored tradition that I am preserving with each delicious slice.

As I sit here, writing down the recipe for Budín de Pan to pass on to future generations, I am filled with a sense of pride and joy. I know that this simple yet decadent dessert will continue to bring happiness and comfort to those who taste it, just as it has done for me and my loved ones.

And so, I will continue to make Budín de Pan, sharing the recipe and the story behind it with anyone who is willing to listen. Because to me, this traditional Spanish bread pudding is more than just a dessert – it is a reminder of the importance of family, tradition, and the joy that comes from sharing a delicious meal with the ones you love.