Budín de Pan
Budín de Pan
Argentina's beloved bread pudding — a custardy, caramel-topped dessert that transforms stale bread into pure comfort. Every Argentine grandmother has her own version, and it's the ultimate waste-nothing recipe.
Budín de Pan (Budín de Pan)
Argentina's beloved bread pudding — a custardy, caramel-topped dessert that transforms stale bread into pure comfort. Every Argentine grandmother has her own version, and it's the ultimate waste-nothing recipe.
Caramel
- 150g (3/4 cup) sugar
- 2 tbsp water
Pudding
- 300g (about 6 cups) stale bread, torn into pieces (French bread or white bread)
- 750ml (3 cups) whole milk
- 4 large eggs
- 150g (3/4 cup) sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3 tbsp dulce de leche (for serving)
Wine Pairing
Late-harvest Torrontés or a glass of sweet Moscatel
- •Every panadería (bakery) and rotisería in Argentina
- •Traditional bodegones and neighborhood restaurants
- •Homemade — this is classic grandmother cooking
- 1
Tear the stale bread into small pieces and place in a large bowl. Pour warm milk over the bread and let it soak for 30 minutes until completely soft.
- 2
Meanwhile, make the caramel: heat sugar and water in a saucepan over medium heat, swirling (don't stir) until it turns deep amber. Pour into a loaf pan or bundt mold, tilting to coat the bottom and sides. Let harden.
- 3
Preheat oven to 350°F (180°C).
- 4
Mash the soaked bread and milk together with a fork until you have a smooth, porridge-like consistency.
- 5
In a separate bowl, whisk eggs with sugar, vanilla, and lemon zest.
- 6
Combine the egg mixture with the bread mixture, stirring well until fully incorporated.
- 7
Pour into the caramel-lined mold. Place the mold in a larger baking dish and fill the outer dish with hot water halfway up the sides (baño María).
- 8
Bake for 45-50 minutes until set and a knife inserted in the center comes out clean.
- 9
Let cool completely, then refrigerate for at least 4 hours or overnight.
- 10
To unmold, run a knife around the edges and invert onto a plate. The caramel will flow over the pudding.
- 11
Serve slices drizzled with dulce de leche.
- ✦
The bread must be truly stale — fresh bread has too much moisture and makes a gummy pudding. Leave bread out uncovered for a day or two.
- ✦
The water bath (baño María) is essential for even, gentle cooking. Without it, the edges will overcook while the center stays raw.
- ✦
Some families add raisins soaked in rum — a delicious addition if you like dried fruit.
Budín de pan is the quintessential Argentine thrift dessert, born from the tradition of never wasting food. Every household accumulated stale bread, and resourceful cooks turned it into this rich custard dessert. Italian and Spanish immigrants both had similar traditions, and the Argentine version merged them, adding the ever-present dulce de leche as a topping. It remains a staple of Sunday family lunches and neighborhood bakeries.
Refrigerate covered for up to 4 days. Serve cold or at room temperature. Can be frozen for up to 2 months — thaw in the refrigerator overnight.