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.
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!
Why you’ll love this recipe
- Delicious comfort food: Its soft, custardy interior combined with a slightly crispy top creates a satisfying contrast in texture. It’s a dessert that brings comfort and joy in every bite.
- Versatile: You can serve it as a dessert, brunch dish, or even a great breakfast option.
- Minimizing food waste: Bread pudding was initially born as a clever way to utilize leftover or slightly 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:
- 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. You can use a baking dish about 7×11 in size.
- Mix some cinnamon and brown sugar together and sprinkle over the bread mixture (reserve a little for serving).
- Add butter (cut in 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.
Tips and 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.
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:
- 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.
- 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
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
Ingredients
- 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.
Add Your Own Private Notes
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Nutrition
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.
This recipe was originally published in Nov 2018. It was updated to revise the content and photographs. The original recipe remains the same. Enjoy!
Not only was this incredibly delicious, it made my house smell AMAZING while it was in the oven!
I had some extra apples and this was the perfect way to use them up. Absolutely amazing!
We loved this bread pudding. It was so fluffy and easy. Great recipe – I’ll make this one again, thanks!
I’ve always had a weakness for bread pudding, and this version just takes it up a notch with the scrumptious addition of apples and cinnamon (which just happens to be perfect for the autumn apple season, too – yay)!
Enjoyed this for dessert last night and it did not disappoint! Turned out light, fluffy and delicious; easily, a new favorite recipe!
I love this apple bread pudding Ana! That crispy bread on the edges was my favourite part, love it:)
S9 easy to make and perfect for Mothers Day!