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Budin de Pan or Puerto Rican-style bread pudding is a dessert that is especially popular during the holiday season. This bread pudding is moist and rich in flavor, with notes of vanilla, cinnamon, and cloves. Pair this budin de pan with your favorite cafe con leche or hot chocolate (coquito for the holidays!) for a delicious treat any time of the day.

Traditional Puerto Rican-style bread pudding has caramelized sugar as the base. It adds a depth of flavor and richness to this dessert. But you can omit the caramelized sugar if you prefer a less sweet bread pudding. The great thing about this recipe is that you can adjust it to your liking, meaning you can omit the raisins if you’re not a fan or skip the caramelized sugar if you wish.

What is budin made of?

Budin is traditionally made with bread, and a custard consisting of milk, sugar, butter, eggs, vanilla, and spices. Raisins make a nice addition but are completely optional. Some people like to make budin in different flavors, like chocolate, coconut, almond, or pistachio, etc. The possibilities are endless!

Puerto Rican-style bread pudding has caramelized sugar as the base and is flipped over when baked so that the caramel ends up on top and drips down all over. It’s delicious! But if you prefer to omit the caramel, you can you can make a caramel or dulce de leche sauce to serve on the side or drizzle over top, as desired. I included an easy way to make dulce de leche in the notes of my recipe below!

Ingredients for making budin de pan:

Bread (any variety)
Granulated sugar
Coconut milk
Evaporated milk
Sweetened condensed milk
Butter
Eggs
Brown sugar
Vanilla extract
Salt
Ground cinnamon
Ground cloves
Ground nutmeg
Golden raisins

How to make budin de pan?

What to serve with bread pudding?

Bread pudding pairs well with ice cream, whipped cream, fruit, and nuts. I partnered with Breyers in May of 2024 to serve this budin recipe with their Dulce de Leche frozen dessert! So good! See the post here!

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Budin de Pan (Puerto Rican-Style Bread Pudding)

Budin de Pan or Puerto Rican-style bread pudding is a dessert that is especially popular during the holiday season. This bread pudding is moist and rich in flavor, with notes of vanilla, cinnamon, and cloves. Pair this budding de pan with your favorite cafe con leche or hot chocolate for a delicious treat any time of the day!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings 8 people

Equipment

1 bread loaf pan 9 x 5 inch

Ingredientes

Budin

1 lb bread (any variety) broken up into small pieces
1 cup granulated sugar for caramelized sugar base
1 can coconut milk 13.5 oz
1 can evaporated milk 12 oz
1 can sweetened condensed milk 14 oz
1/4 cup butter melted
3 eggs
1/3 cup brown sugar
1 tbsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup golden raisins optional

Instructions

Preheat your oven to 350℉.
Place a small saucepan over medium high heat. Add the granulated sugar and stir occasionally until it dissolves completely. Stop stirring when the mixture comes to a boil and turns light golden brown. Be careful not to burn it.
Pour the caramel into a 9×5" loaf pan, and allow it to cool and harden.
In a large mixing bowl, combine the coconut milk, evaporated milk, condensed milk, 3 eggs, melted butter, vanilla extract, salt, and spices. Stir until well combined.
Add the raisins, if using.
Break up the bread into small pieces and add it to the custard. Stir until well combined, mashing the bread as it becomes soft and mushy.
Pour the mixture into the loaf pan, right on top of the caramel.
Bake at 350℉ in a bain marie, (water bath) for about 1 hour and 15 minutes or until a knife comes out clean from the center.
Allow the bread pudding to cool completely (about 2 hours) before flipping onto a platter. ¡Buen provecho!

Video

Notes

How to make dulce de leche:

If you prefer to skip the caramelized sugar base in the bread pudding, you can make a caramel or dulce de leche sauce to drizzle over top as desired. Here’s an easy way to make dulce de leche!

Preheat your oven to 425 degrees F.
Place the sweetened condensed milk in a baking dish, and cover it tightly with aluminum foil.
Place the dish in a larger pan, and pour hot water into the larger pan until it comes about 1 inch up around the sides.
Bake in the oven for about 2 hours, checking occasionally to refill with water if needed, until you reach your desired color and consistency.