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Budín de pan: recipe illustration
Desserts

Budín de pan

A bread pudding made with stale bread, milk and eggs, flavoured with vanilla and often served drizzled with caramel. A thrifty, comforting family dessert, very common at Sunday meals.

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Ingredients

Ingredients

Caramel

Spices & seasoning

Optional extras

Nutrition facts

506 kcal per serving

Protein
13.4 g
Carbohydrates
97.1 g
of which sugars
73.4 g
Fat
6.6 g
of which saturated fat
2.9 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the bread in the warm milk for 15 minutes, mashing it with a fork.
  2. Make the caramel: melt 100 g of sugar dry in a loaf tin or small cake tin until it turns amber, then coat the base and sides.
  3. In a bowl, whisk the eggs with 150 g of sugar, the vanilla and the lemon zest.
  4. Mix the milky bread with the eggs, then add the raisins and cinnamon.
  5. Pour the mixture into the caramelised tin and set it in a dish of hot water (bain-marie).
  6. Bake at 170 °C for 50 minutes, until a knife inserted comes out clean.
  7. Let it cool slightly, then unmould by turning the tin onto a plate: the caramel should coat the budín.

Variations and tips

Chocolate version. Add 60 g of bitter cocoa to the milk and bread mixture for a more intense budín.

With what you can find here. Replace the stale bread with brioche or toasted sandwich bread for an equally soft result.

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Original Ecomely recipe.