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
Recipe type: Dessert
Cuisine: South American
Serves: 10
  • 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
  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.
Recipe by Taste South America at http://tastesouthamerica.com/budin-de-pan-uruguayan-bread-pudding/