A delicious Puerto Rican bread pudding recipe that’s rich in favor!
In celebration of Hispanic Heritage Month I’m thrilled to be sharing one of my mom’s best recipes, Budín de Pan. In other words, Puerto Rican bread pudding.
I must admit that although I enjoy eating Budín de Pan, I’ve never tried making it myself since my mom makes it pretty regularly. So for this post she graciously taught me how to make it and even shared a few secret ingredients that are not used in the traditional recipe most people use.
A quick background on my mom; she grew up in Guayama, Puerto Rico and comes from a large family of 11 siblings plus a few more my grandmother took under her wing. She grew up cooking for a lot of people. I’m not talking just her immediate family, but also friends and neighbors that would stop by regularly.
My grandmother was a cook for the local school for many years and taught my mom everything she knows. My mom was often in charge of making meals for her family which I truly think is the reason why she can get down in the kitchen.
So I recently bought the ingredients to make this delicious treat, took it to my mom’s house and learned the art of making Puerto Rican bread pudding, or Budín de Pan as we like to call it.
Budín de Pan
Ingredients:
1 bag of sliced bread
3 eggs
1-12oz can of evaporated milk
1/3 cup of coconut milk
1 cup of granulated sugar
4 tablespoons of butter
2 tablespoons of condensed milk
1 teaspoon of vanilla
1 1/2 teaspoon of cinnamon
1/2 cup of raisins (optional)
Directions
Tear sliced bread by hand and place in a bowl.
Melt 4 tablespoons of butter. Add butter along with all remaining ingredients to the bowl and mix well with a mixer until smooth.
Sweetened condensed milk is one of my mom’s secret ingredients. It helps sweeten it plus helps give the Budín de Pan a smoother texture.
I used a 9 1/2″ x 7 1/2″ glass pan and sprayed it with non-stick spray. Bake for 350 degrees for 35-40 minutes depending on your oven. To make sure it’s done use the toothpick method and poke the middle.
If it comes out clean, it’s done. Once you let it cool, flip the pan upside down to get the Budín de Pan out. This is what it will look like once it’s done. Delicious and full of flavor.
My son helped me make Abuelita Chocolate Cocoa Mix to enjoy with our bread pudding.
Perfect treat and a great way to kick off Hispanic Heritage Month. Do you have a favorite recipe that has been passed down in the family? I would love to hear from you!
Hello Jesenia,
Thank you first of all for your recipe on “Budin de Pan”. I was excited to read that your mother was from Guayama PR which is where my mother was born and raised. I have visited that area several times and it seems that I am related to someone in the community one way or another. I wondered if you would mind providing me with the name of your mom to see if she is a relative. My mother’s name is Clarita Rodriguez but her maiden name was Diaz-Ortiz. She was raised in a community called Barrancas. (hopefully I have the correct spelling)
Looking forward to hearing from you
Valerie Pizarro
Wow I too am a Diaz and not far from your neck of the woods. We are Diaz-Colon from Patillas. Beautiful Guardarrayas was where the family was living. I loved visiting the beach there. Guayama’s umbrella shaped trees is what I loved most when I visited the Plaza. I am from NY.
Hi ,
Nice to see all the different versions of “budin” seems like for a small island our relatives had secret
ingredients depending on the part of the island . My moms family is DeVarie from Bo bajos Patillas and my father from Bo Guama San German they would often get into cooking debates and contests (unofficially) lol but we knew .
I spent lots of time helping my mom make pasteles our friends and family in Brooklyn just before the holidays , there’s no smell that reminds me of Christmas and Reyes than the smell of pasteles.
Que Rico
I had to read this over a few times because I kept thinking I missed something. It’s really that easy? Wow! It looks amazing! #client