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.

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

1. In a big bowl, whisk eggs and sugar. Add milk, vanilla, spices, and salt.
2. 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.
3. Fold raisins into the batter. Transfer to a pre-greased baking pan.
4. Bake at 350 degrees Fahrenheit for about 40–45 minutes or until set. Traditionally, it is served at room temperature or cold.

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: 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: 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 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: 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: Can Italian bread be used Puerto Rican bread pudding?

Answer: Yes, of course!

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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