Budin De Pan (Mexican Bread Pudding)

Bread pudding is my weakness! Every time we go out to eat and they have it on the menu, you bet I’m going to order it! I love it when it’s warm, moist & flavorful. So good!

This is a basic recipe that lends itself well to additions from nuts to chocolate chips or even more apples if you want. It’s also the perfect recipe that uses basic pantry ingredients that most likely you have on hand. Oh and it’s a great way to use stale bread!

Ingredients

Here is the list of ingredients you’ll need to whip up a delicious batch of budin de pan!

• Milk: You can use whole or 2%. For a creamier consistency, you can swap one half of the milk portion with heavy cream or half-and-half.
• Vanilla extract: for a lovely aromatic essence.
• Eggs: they’re the binding agent and give the pudding its delightful custardy texture.
• Brown sugar and ground cinnamon
• Kosher salt: just a little bit to balance the sweetness.
• The bread: stale bread cubes country-style bread works best but any other kind will do.
• An apple: use as much apple as you want!
• Butter
• Whipping cream and cinnamon sugar for serving: A dollop of freshly whipped cream on top adds a delightful finishing touch.

How To Make Mexican Bread Pudding

Here are the basic steps that go into making bread pudding:

1. In a large bowl, combine the milk, vanilla, eggs, brown sugar, cinnamon and salt. Mix well.
2. Add the bread and let stand until it is softened, about 10 minutes, depending on the dryness of the bread. 
3. Stir in the chopped apples.
4. Pour the mixture into the prepared baking dish. You can use a baking dish about 7×11 in size.
5. Mix some cinnamon and brown sugar together and sprinkle over the bread mixture (reserve a little for serving). 
6. Add butter (cut in little pieces) and scatter them over the top.
7. Bake in preheated oven for about 50 to 55 minutes or until the pudding puffs and turns golden. 
8. Remove from the oven and let stand about 10 minutes before serving.

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How to Store

• Fridge: Once cooled, cover it with plastic wrap or aluminum foil. Make sure it’s tightly wrapped to keep air out and maintain the pudding’s moisture. It can also be transferred to an airtight container.
• Freezer: To freeze, wrap each serving in plastic wrap and then place them in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

Reheating:

• To reheat, you can use a microwave, oven, or toaster oven. Microwave on medium power in short intervals, or bake in a preheated oven at around 350°F (175°C) until warmed through. Covering it with aluminum foil while reheating helps prevent excessive browning.

Tips for Best Results:

1. Texture Check: Keep in mind that reheated bread pudding might not retain the same crispy top as when freshly baked. However, the custardy interior will still be delicious.
2. Serving Freshness: If you’re serving the reheated bread pudding to guests, consider adding a fresh drizzle of sauce, a dollop of whipped cream, or a sprinkle of powdered sugar to enhance its appearance and flavor.

Remember, while storing and reheating bread pudding can slightly alter its texture, the wonderful flavors will undoubtedly still be delicious!

Serving Suggestions

To serve, top with whipped cream sprinkled with some of the cinnamon sugar you mixed before. It also goes great with some vanilla ice cream. It’s so good you can even eat it plain!

Want to keep everything warm? Serve it with Mexican Hot Chocolate or Champurrado. The combination is perfect for cool weather months.

More Mexican Desserts

• Coyotas
• Coricos
• Mantecadas
• Tres Leches Cake
• Sweet Empanadas

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

Budin De Pan (Mexican Bread Pudding) Recipe

Servings 8 people

Ana Frias

5 from 8 votes

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

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This Budin De Pan (Mexican Bread Pudding Recipe) is a super delicious dessert made with stale bread and loaded with warm cinnamon, vanilla and apples chunks.  

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8 people

Ingredients  

1x2x3x

• ▢ 2 cups milk
• ▢ 1 teaspoon vanilla
• ▢ 2 large eggs lightly beaten
• ▢ ½ cup brown sugar
• ▢ ¼ tsp ground cinnamon
• ▢ ½ teaspoon salt
• ▢ 4 cups stale cubed bread country-style bread works best
• ▢ 1 large apple peeled, cored and chopped

Topping

• ▢ ⅛ teaspoon ground cinnamon
• ▢ ½ cup brown sugar
• ▢ 2 tablespoons butter
• ▢ Whipping cream and cinnamon sugar for serving

Instructions 

• Preheat the oven to 375 degrees.
• Use cooking spray to grease a 2-quart baking dish and set aside.
• In a large bowl, combine the milk, vanilla, eggs, Brown Sugar, cinnamon and salt. Mix well.  Add the bread and let stand until it is softened, about 10 minutes, depending on the dryness of the bread.  Stir in the chopped apples.
• Pour the mixture into the prepared baking dish.  Mix the cinnamon and Brown Sugar together and sprinkle over the bread mixture.  Cut the 2 tablespoons of butter into little pieces and scatter them over the top.
• Bake in preheated oven for about 50 to 55 minutes or until the pudding puffs and turns golden.  Remove from the oven and let stand about 10 minutes before serving.
• To serve, top with whipped cream sprinkled with cinnamon sugar.

Muy Delish Notes:

• While the classic recipe is a treat on its own, feel free to personalize it with various add-ins like chocolate chips, dried fruits, or nuts. A splash of your favorite liqueur, such as rum or mezcal, can also infuse a surprising twist of flavor.
• Any bread will work and always opt for a bread that’s slightly stale or day-old; this helps the pudding soak up the custard without turning overly mushy. Classics like bolillo, brioche, or challah work wonders due to their sturdy yet absorbent texture.

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Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 177mg | Potassium: 54mg | Sugar: 18g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.