Budin de Pan- Uruguayan bread Pudding

Budin de Pan or Bread Pudding its English name is our favourite dessert to make. Many countries have different versions of this dessert but specially throughout Spanish speaking countries like in the Caribbean Islands which make Pudin de Pan or Capirotada(Mexican Bread Pudding).

We learnt from our mum who was taught by her mum to make it the way it’s done in Uruguay, were it was known as the poor people’s dessert because it was usually made with stale bread. Our mum made it often when we were kids, not that our bread ever made it to stale in a house with six kids. I think it was more that it was an affordable and easy dessert to make. But when done well it’s a great looking and delicious dessert.

Fluted Mould

The only thing you might need to buy is a fluted mould. We used to use an Aluminium fluted mould but then we found this silicone mould which works just as well. If you can’t find one at a local retailer click on the highlighted fluted mould word to buy it online.


Budin de Pan- Uruguayan bread Pudding
 
Prep time
Cook time
Total time
 
Budin de Pan is delicious South American dessert made from bread and milk
Author:
Recipe type: Dessert
Cuisine: South American
Serves: 10
Ingredients
  • Bread crumbs from French stick (remove the crust) or sliced bread (3/4 of a pack)
  • 1 litre of milk
  • 4 eggs beat well
  • ¾ cup of sugar
  • 1 tsp Vanilla essence
  • 1 tsp of lemon zest
  • 1 cup of sugar to make syrup
  • ⅓ of cup water
Instructions
  1. How to make the Caramel Syrup
  2. Put water, sugar in a medium pan and then stir over a low heat until the sugar dissolves. Bring slowly to the boil and reduce to a simmer.
  3. Simmer uncovered for 15-20 minutes or until golden. Use some of the syrup to coat the fluted mould (see photo) the rest to be used to pour over the Budin once its cooked.
  4. Making the Budin
  5. Soak the bread in the milk and work together with your hands (leave to rest for 1 hr).
  6. Add sugar, eggs, vanilla essence and the grated lemon.
  7. Pour the bread mixture into the caramelised fluted mould and put in a container with hot water. Place in the oven at 200 degrees Celsius Bay Marie style for 1 hour.
  8. Check if it’s cooked by inserting a flat knife into the Budin. If the knife comes out clean then its ready.
  9. Once cooked take the Budin out of the oven and allow to cool. Do not try take it out before it has cooled as it will crumble.
  10. Once cooled take out of mould and place on a wide serving dish then pour the extra syrup over the top.

 

Hope you enjoy it as much as we do, comment below and have a go at making it.

Chau abuelas Silvia and Graciela

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