Island Bites: Budín Puertorriqueño (Puerto Rican Bread Pudding)
Budín is a bread dessert that's very popular in Puerto Rico and the rest of Latin America. Unlike American bread pudding, Puerto Rican budín is served at room temperature or preferably cold. It's a great way to use stale bread. In addition to bread, raisins are a must in a traditional Puerto Rican budín. It is delicious, inexpensive, and easy to make.
Rate this recipe!
- 1 can evaporated milk
- 3 eggs
- 6 slices stale sandwich loaf/ sliced bread
- 1 cup brown sugar
- 1 tbs vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- a pinch of salt
- In a big bowl, whisk eggs and sugar. Add milk, vanilla, spices and salt.
- Crumble the bread with your fingers and add to the mix. Whisk until well incorporated. Must be somewhat thicker with little lumps. Let it set for 5 to 10 minutes.
- Fold raisins into the batter. Transfer to a pre-greased baking pan.
- Bake at 350 for about 40-45 minutes or until set. Traditionally, it is served at room temperature or cold.
- If you don't like raisins, you could use nuts instead. Add a layer of nuts at the bottom of the pan before the batter, for a crunchy topping.
- You could use coconut milk instead of evaporated milk and garnish with toasted coconut.
- Soak the raisins in rum for an extra kick.
Questions & Answers
Does your budin bread pudding come out with the caramel-like sauce at the top? Or do I have to make the caramel separately?
Some people make budin with caramel, as if they were making flan. I do not add caramel to budin.Helpful 3
Do I need to dilute the evaporated milk with equal amounts of water when making Budín Puertorriqueño?
No water. Just the evaporated milk.
What kind of nuts are used on top of Puerto Rican bread pudding?
I believe it was mixed nuts.
© 2013 IslandBites