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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

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: 1/23/4 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.