Budín Puertorriqueño (Puerto Rican Bread Pudding) Recipe
Island Bites is a Puerto Rican cook with decades of experience in the kitchen. She's an expert in Latin American cuisine.
Traditional Puerto Rican budin
Island Bites: Budín Puertorriqueño
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.
Ingredients
- 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
- raisins
- a pinch of salt
Instructions
- 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. The result should 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 degrees Fahrenheit for about 40–45 minutes or until set. Traditionally, it is served at room temperature or cold.
Puerto Rican budin with nmuts
Recipe Tips
- If you don't like raisins, you can use nuts instead. Add a layer of nuts at the bottom of the pan before the batter for a crunchy topping.
- You can use coconut milk instead of evaporated milk and garnish with toasted coconut.
- Soak the raisins in rum for an extra kick.
Questions & Answers
Question: Can Italian bread be used Puerto Rican bread pudding?
Answer: Yes, of course!
Question: Does your budin bread pudding come out with the caramel-like sauce at the top? Or do I have to make the caramel separately?
Answer: Some people make budin with caramel, as if they were making flan. I do not add caramel to budin.
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Question: Do I need to dilute the evaporated milk with equal amounts of water when making Budín Puertorriqueño?
Answer: No water. Just the evaporated milk.
Question: What size pan should I use for this recipe?
Answer: It depends, but a size 8 or 9 pan would be ok. You could also make it in a cupcake pan, or whatever else pan you like.
Question: Do you cover your baking dish when baking Island Bites?
Answer: No, bake them uncovered.
Question: What kind of nuts are used on top of Puerto Rican bread pudding?
Answer: I believe it was mixed nuts.
Question: How many servings does this recipe for Puerto Rican bread pudding make?
Answer: Well, it depends, but at least 8.
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