Description
A rich and comforting Puerto Rican bread pudding that combines stale bread with a creamy custard and spices, perfect for showcasing cultural flavors.
Ingredients
Scale
- 4 cups day-old bread, torn into pieces
- 2 cups whole milk (or almond/coconut milk)
- 4 large eggs
- 1 cup granulated sugar (or brown sugar/honey)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup raisins (or dried cranberries/chopped dates)
- 1/4 cup butter, melted (or plant-based margarine)
Instructions
- Preheat your oven to 350°F (175°C).
- Tear the day-old bread into bite-sized pieces and place in a large mixing bowl.
- In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and melted butter until fully combined.
- Pour the custard mixture over the torn bread and gently fold until fully soaked. Allow it to sit for 10-15 minutes.
- Fold in the raisins or any other chosen fruit.
- Grease a 9-inch square baking dish with butter and pour the bread mixture in, spreading it evenly.
- Bake for 45-50 minutes, or until set and the top is golden brown.
- Remove from the oven and cool slightly before serving.
Notes
Serve warm with whipped cream, caramel drizzle, or fresh fruit. Allowing the bread to soak the custard is key for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg
Keywords: bread pudding, Puerto Rican dessert, budÃn de pan, comfort food, baked dessert
