A Spicy Perspective

Budin De Pan (Mexican Bread Pudding Recipe)

Budin De Pan Receta (Mexican and Puerto Rican Bread Pudding Recipe) – A sweet, tender bread pudding made with white bread, brown sugar, raisins, cinnamon, and allspice for a scrumptious dessert or breakfast!

front view of budin de pan sliced on a white board

Puerto Rican Bread Pudding (Budin De Pan Receta)

Budin de Pan is a style of bread pudding most popular in Puerto Rico, Mexico, and other Latin American countries. Although Capirotada is slightly more popular in Mexico (sweet bread pudding made with cheese) Budin de Pan is my favorite variety because of its unique texture.

You see, unlike most bread pudding recipes, where the bread is cut into cubes and then mixed gently to protect the shape and texture of the bread cubes, Budin de Pan is intentionally smushed, so the bread dissolves into the cream and egg mixture. That way, the loaves bake into a dense consistent texture that is almost like an entire solid loaf of perfectly cooked French toast.

Sprinkled throughout the thick slices are chewy, sweet raisins for a great bit of toothiness. Also, Budin de Pan is made with sugar on the bottom of the pan that bakes into a rich caramel sauce. This sauce gets dumped all over the top of the loaves when you flip them out of the pan. Heaven!

This easy Mexican and Puerto Rican-style bread pudding recipe is enough to make two fabulous loves… So it’s perfect to have one loaf to enjoy for breakfast and another loaf for dessert!

top view Mexican bread pudding loaf on a white board with two slices

Ingredients You Need

  • Butterunsalted
  • Brown sugar packed
  • Evaporate milkor whole milk
  • Granulated sugarcan sub with coconut sugar
  • Spicessalt, cinnamon, allspice
  • Raisinsto add a bit of great chewy texture to the pudding
  • White breadsliced or a whole loaf
  • Vanilla extractto bring together the sweet flavors
  • Eggslarge
evaporated milk, container of raisins, and bottle of allspices

How to Make a Classic Budin De Pan

First, preheat the oven to 350°F. Place one oven rack directly in the center of the oven. Set out two 9X5 inch loaf pans, and place 2 tablespoons of butter in each pan. Generously butter the sides of the pans and spread the mass of the butter on the bottom.

Then sprinkle 1/2 cup of brown sugar evenly over the bottom of each loaf pan. Set aside.

white loaf pan top view with layer of brown sugar at the bottom

Place a large 6-8 quart saucepot over medium heat. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir well.

Bring the mixture to a boil, and then immediately remove from heat so the milk mixture does not boil over. 

side view of white cooking pan with milk and spices

Next, tear the bread into pieces and place them into the milk mixture. Use a wooden spoon to press them down to saturate all the bread.

pieces of bread being mushed by a wooden spatula in a white cooking pot, with raisins and spices

Allow the bread to soak for 5-10 minutes.

In a separate bowl beat the eggs and vanilla together. Stir the egg mixture into the bread and cream mixture.

Stir continuously so the eggs mix well and do not scramble. After stirring, the bread should have completely disintegrated into mush.

adding eggs to the Mexican bread pudding mixture

Pour the bread pudding batter evenly into the prepared loaf pans. Place on the center rack and bake for 55-60 minutes. It should be puffed in the center and dark brown on top.

Remove the loaves and allow them to rest for 10-15 minutes. Then run a small knife around the edges of each pan to loosen the loaves. Place a serving platter over each loaf pan and flip the loaf onto the platter.

Pro Tip: Make sure to do this while the pan is still warm on the bottom so the caramel sauce comes out easily.

solid loaf of Puerto Rican bread pudding on a white plate

Slice and serve the bread pudding warm or at room temperature.

Get the Complete (Printable) Puerto Rican and Mexican Budin de Pan Recipe + VIDEO Below. Enjoy!

top view finished bread pudding receta, on a board with two slices

Frequently Asked Questions

Can this recipe be halved?

Certainly! Don’t need two loaves? Place one loaf in the freezer for later use.

Or prepare half of the recipe to make just one loaf. We have a handy “serving slider” in the recipe form below to help with the adjustment.

What other add-ins can be included in this Budin de Pan recipe?

We use raisins in this bread pudding, but other goodies can be used in addition or instead! Try chopped dried apricots, pineapple, currants, or your preferred dried fruit.

How long do leftovers keep well?

Homemade loaves of Puerto Rican bread pudding will keep well for up to 5 days stored in an airtight container in the refrigerator.

To freeze, wrap the loaf in a layer of plastic wrap and place it in an airtight zipper bag. Keep in the freezer for up to 3 months.

budin de pan receta finished bread pudding loaf on a white cutting board with two slices

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Budin De Pan (Mexican Bread Pudding Recipe)

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
An easy receta (recipe) for sweet, tender Mexican and Puerto Rican bread pudding made with white bread, brown sugar, raisins, cinnamon and allspice. Budin de pan is scrumptious for dessert or as a breakfast treat!
Servings: 24 slices (2 loaves)

Ingredients

Instructions

  • Preheat the oven to 350°F. Place one oven rack directly in the center. Set out two 9X5 inch loaf pans. Place 2 tablespoons of butter in each pan. Generously butter the sides of the pan(s) and spread the mass of the butter on the bottom. Then sprinkle 1/2 cup of brown sugar over the bottom of each loaf pan. Set aside.
  • Place a large 6-8 quart saucepot over medium heat. Add the evaporated milk, granulated sugar, salt, cinnamon, allspice, and raisins. Stir well. Bring to a boil, and then immediately remove from heat so the milk mixture does not boil over.
  • Tear the bread into pieces and place them into the milk mixture. Use a wooden spoon to press them down to saturate all the bread. (No need to remove the crust.)
  • Allow the bread to soak for 5-10 minutes. In a separate bowl beat the eggs and vanilla together. Stir the egg mixture into the bread and cream mixture. Stir continuously so the eggs mix well and do not scramble. After stirring, the bread should have completely absorbed into mush.
  • Pour the bread pudding batter evenly into the prepared loaf pans. Place on the center rack and bake for 55-60 minutes. It should be puffed in the center and dark brown on top.
  • Remove the loaves and allow them to rest for 10-15 minutes. Then run a small knife around the edges of each pan to loosen the loaves. Place a serving platter over each loaf pan and flip the loaf onto the platter. Make sure to do this while the pan is still warm on the bottom so the caramel sauce comes out easily. Serve warm or at room temperature.

Notes

Don’t need two loaves? Place one loaf in the freezer for later use. Or HALF the recipe to make just one loaf.
Homemade loaves of Mexican and Puerto Rican bread pudding will keep well for up to 5 days stored in an airtight container in the refrigerator.
To freeze, wrap the loaf in a layer of plastic wrap and place in an airtight zipper bag. Keep in the freezer for up to 3 months.

Nutrition

Serving: 1slice, Calories: 228kcal, Carbohydrates: 38g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 265mg, Potassium: 200mg, Fiber: 1g, Sugar: 27g, Vitamin A: 200IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 1mg
Course: Bread, Breakfast, Dessert
Cuisine: Caribbean, Central American, Mexican, Puerto Rican, Puerto Rico, South American
Author: Sommer Collier

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8 comments on “Budin De Pan (Mexican Bread Pudding Recipe)”

  1. This is a fantastic recipe. I think that the allspice made a huge difference for me. It was absolutely divine… thank you!

  2. Came out very good. I tweaked it a bit and added a few more spices. Perfect !

  3. It is a great Mexican bread pudding recipe.

  4. lovely, had not had this before but always open to all of these ingredients in almost any form, so thank you!

  5. The flavor in this Mexican bread pudding is SO delicious! It was new for us but we loved it.

  6. Oh my goodness! What a delicious version of this! I think the all spice made such a difference for me. It was heavenly… thank you!

  7. I do not make this enough, but I need to! It took me some time to like bread pudding, but now it’s one of my favorites, especially this Mexican version!! So much flavor & so soft!

  8. I love this bread pudding! It has more flavor than the original recipe I have been making for years! this will now become my go to bread pudding recipe! Thank you!