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This authentic Puerto Rican-Style Baked Budin (also known as bread pudding) recipe is perfect for sharing over the holiday season. Day old bread is soaked in a cinnamon spiced batter with sweetened condensed milk, poured over homemade caramel, then baked in a water bath for a deliciously moist end result. The secret trick for achieving that signature creamy smooth yet spongey texture is mashing the bread into the batter.

sliced budin on a white counter
sliced budin on a plate

This latin version of baked bread pudding is a staple across so many countries for good reason.

It’s fairly easy to make, especially if you’ve got a loaf of stale bread hanging around. Instead of tossing your old bread, transform it into this delicious dessert!

Like many other popular Puerto Rican recipes, this dessert gets its flair from a coconut milk base and a 1 ingredient caramel topping. This caramel element is super popular in Puerto Rican desserts, like this traditional flan.

Growing up, I remember trying various versions of budin during the holidays, some had raisins, cranberries, different spices, and even chocolate chips. It’s an easy recipe to customize, as you can add in just about any extras as you would with a classic cookie dough.

What makes this cozy classic dessert so special is that signature texture, that’s soft & spongey, but also creamy smooth. The trick to that spongey, custard-like texture is mashing the bread into the wet ingredients, until it’s all one batter-like consistency.

In this version, the rich caramel topping drips into all of those little air bubbles, which is really something special.

More recipes you’ll love: pumpkin flan, flancocho, & coquito.

bowls of salt, butter, bread and more

Ingredients

  • white granulated sugar
  • day old bread: I like using brioche, but feel free to use what you have – can be gluten free if needed
  • coconut milk
  • sweetened condensed milk: can be substituted for a dairy free sweetened condensed milk if needed
  • evaporated milk: can also be substituted for a dairy free evaporated milk if needed
  • unsalted butter, melted
  • eggs
  • vanilla extract
  • cinnamon
  • a pinch of salt
  • optional: raisins or cranberries

Find the full ingredient list with exact quantities in the recipe card below.

No Day Old Bread? No Problem!

If you didn’t plan ahead for this recipe and need to create some stale bread in a flash, I’ve got you covered!

Slice your fresh loaf into cubes (as directed in the recipe instructions) and bake in a 350°F oven for 15 minutes, or until the bread feels dried out.

bread being mixed into batter

How to Make Budin, Step by Step

sugar in a pan
Melt the sugar. Add the sugar to a saucepan over medium low heat. Continue to cook until the sugar has dissolved completely. 
caramel in a loaf pan
Pour caramel into your pan. Carefully pour the caramel into your loaf pan. Set aside to cool. 
cubed bread in a bowl
Prep the oven, pan & bread. Preheat your oven to 350°F. Lightly spray the loaf pan with nonstick spray. Slice the bread into small cubes.

To make day old bread: leave your loaf of bread out on the counter overnight.

wet ingredients being whisked
Combine wet ingredients. In a large bowl whisk together the coconut milk, sweetened condensed milk, evaporated milk, melted butter, eggs, and vanilla extract. Add the cinnamon and salt and continue to whisk until evenly incorporated. 
budin being mixed in a bowl
Add bread and fruit (optional). Mix in the cubed bread. Continue to mix well until the bread begins to almost melt into the wet ingredients. Mash everything together for a smooth and creamy budin. Fold in the raisins or cranberries (if using)
budin mix in a bowl
Add to the loaf pan. Transfer the bread pudding mixture into the loaf pan over the caramel.

For a water bath: Place the loaf pan inside a larger baking vessel filled with just enough water to not overflow into the budin.

budin in a water bath
Bake in a water bath. Bake the budin in a water bath (see note) in the oven for 40-50 minutes, or until a toothpick comes out of the center clean.
budin on a plate
Cool, flip & enjoy. Let the bread pudding cool on the counter top out of the water bath for at least 20 minutes before flipping onto a platter. Slice, serve, & enjoy!
budin and coffee on a counter

What to Eat With Dessert

In my family (especially around the holidays), dessert is always served with some kind of fun beverage. Here are some festive ideas:

Puerto Rican Coquito (Vegan Substitutes Included)

Puerto Rican Café con Leche

Authentic Moroccan Coffee (10 Minutes)

Spanish Hot Chocolate

3 Tips for The Best Texture

  1. Use day old bread
  2. Mix wet ingredients first, to create a homogenous batter before adding bread
  3. Mash bread into wet ingredients with a wooden spoon or potato masher
a slice of budin on a plate

Special Equipment

Before starting your caramel, make sure you’ve got the right pans set aside to bake the budin in a water bath.

I used a loaf pan for bread pudding, so a standard 9×13 baking dish worked great as the basin for the water to rest in.

Just make sure that you have a larger baking dish than the one you plan to bake the budin in; this will act as your water bath basin.

a piece of budin on a spoon

More Puerto Rican Desserts

If you enjoy this Puerto Rican-style budin, be sure to check out these other popular desserts:

Arroz con Dulce (Coconut Rice Pudding)

Puerto Rican Tembleque (Coconut Pudding)

Pastelillos de Guayaba (Guava Pastries)

Arroz con Leche

Puerto Rican Flan Recipe

Pan de Mallorca (Puerto Rican Sweet Bread)

Authentic Puerto Rican Quesitos (in 30 minutes!)

Piragua (Shaved Ice)

Buen Provecho,

Salima written in cursive
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sliced budin on a white counter

Puerto Rican-Style Baked Budin (Bread Pudding)

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  • Author: Salima Benkhalti
  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Puerto Rican
  • Diet: Vegetarian
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Description

This authentic Puerto Rican-Style Baked Budin (also known as bread pudding) recipe is perfect for sharing over the holiday season. Day old bread is soaked in a cinnamon spiced batter with sweetened condensed milk, poured over homemade caramel, then baked in a water bath for a deliciously moist end result. The secret trick for achieving that signature creamy smooth yet spongey texture is mashing the bread into the batter. 

Ingredients

Units Scale
  • 1 cup white granulated sugar
  • 1 (1lb) loaf of day old bread (see note)
  • 1/2 can (7oz) coconut milk
  • 1 can (14oz) sweetened condensed milk
  • 1 can (12oz) evaporated milk
  • 4 tbsp unsalted butter, melted
  • 3 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • a pinch of salt
  • optional: 1/2 – 3/4 cup raisins or cranberries

Instructions

  1. Melt the sugar. Add the sugar to a saucepan over medium low heat. Continue to cook until the sugar has dissolved completely.
  2. Pour caramel into your pan. Carefully pour the caramel into your loaf pan. Set aside to cool.
  3. Prep the oven, pan & bread. Preheat your oven to 350°F. Lightly spray the loaf pan with nonstick spray. Slice the bread into small cubes.
  4. Combine wet ingredients. In a large bowl whisk together the coconut milk, sweetened condensed milk, evaporated milk, melted butter, eggs, and vanilla extract. Add the cinnamon and salt and continue to whisk until evenly incorporated.
  5. Add bread and fruit (optional). Mix in the cubed bread. Continue to mix well until the bread begins to almost melt into the wet ingredients. Mash everything together for a smooth and spongey budin. Fold in the raisins or cranberries (if using)
  6. Add to the loaf pan. Transfer the bread pudding mixture into the loaf pan over the caramel.
  7. Bake in a water bath. Bake the budin in a water bath (see note) in the oven for 40-50 minutes, or until a toothpick comes out of the center clean.
  8. Cool, flip & enjoy. Let the bread pudding cool on the counter top out of the water bath for at least 20 minutes before flipping onto a platter. Slice, serve, & enjoy!

Notes

To make day old bread: Leave your loaf of bread out on the counter overnight.

For a water bath: Place the loaf pan inside a larger baking vessel filled with just enough water to not overflow into the budin.

Enjoy this recipe?

If you tried this recipe, please consider leaving a review in the comment section. I love hearing feedback and your review helps to keep Salima’s Kitchen going!