Are you ready to transform humble stale bread into a heavenly dessert that will make your taste buds dance? Budín de Pan Casero is not just a recipe; it's a delicious journey through Latin American culinary traditions that turns simple ingredients into a magical, creamy pudding. This classic comfort dessert is perfect for family gatherings, weekend treats, or when you want to impress your guests with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Latin American
Serves: 8 servings
Ingredients
- 4 cups stale bread, torn into pieces
- 2 cups milk
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, tear the stale bread into small, bite-sized pieces. Ensure the bread is dry and slightly hard for better absorption of liquid ingredients.
- In a separate bowl, whisk together the milk, sugar, eggs, and vanilla extract until the mixture is smooth and well combined. The sugar should be completely dissolved.
- Pour the liquid mixture over the bread pieces. Gently fold and press the bread to ensure all pieces are evenly soaked. Let the bread sit for 10 minutes to absorb the liquid completely.
- Add the raisins and ground cinnamon to the bread mixture. Stir gently to distribute the ingredients evenly throughout the pudding.
- Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula. The top should be smooth and level.
- Place the baking dish in the preheated oven and bake for 40-45 minutes. The pudding is done when the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let the pudding cool for 15-20 minutes. This allows it to set and makes it easier to slice.
- Cut into squares and serve warm. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Use truly stale bread: Day-old or slightly hardened bread works best for absorbing the liquid and creating the perfect pudding texture.
- Don't rush the soaking process: Allow the bread to sit in the milk mixture for at least 10 minutes to ensure maximum flavor absorption.
- Customize your pudding: Feel free to experiment with add-ins like chopped nuts, different spices, or even a splash of rum for an adult version.
- Check for doneness carefully: The pudding should be golden brown on top and set in the center. A clean knife test is your best indicator.
- Let it rest: Allowing the pudding to cool for 15-20 minutes helps it set and makes cutting into neat squares much easier.
- Serving suggestion: A dusting of powdered sugar or a scoop of vanilla ice cream can elevate this simple dessert to a gourmet experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 95mg
