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How to Make Budin (Puerto Rican Bread Pudding) - A Step-by-Step Guide

Budin is a traditional Puerto Rican dessert that is rich, comforting, and delicious. It is a type of bread pudding that is made with simple ingredients and has a delightful flavor that is sure to please anyone who loves sweet treats. This dessert is a staple in Puerto Rican cuisine and is often served during holidays, special occasions, and family gatherings.

The beauty of Budin lies in its simplicity. It is made with basic ingredients such as bread, milk, eggs, sugar, and spices, but ...

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Ingredients

  • 1 cup water
  • 2 (3 inch) cinnamon sticks
  • 15 whole cloves
  • 1 teaspoon anise seed
  • 2 cups white sugar, divided
  • 2 tablespoons water
  • 1 (1 pound) loaf day-old bread
  • 4 cups evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
  • ¼ cup butter, melted

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 3 hrs
  • Total Time: 5 hrs
  • Servings: 10
  • Yield: 1 9x5-inch loaf

  • Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.
  • Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.
  • While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
  • Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
  • Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.
  • When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

    • Nutrition

    488 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 116mg
    • Sodium: 656mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 2g
    • Total Sugars: 52g
    • Protein: 13g
    • Vitamin C: 2mg
    • Calcium: 363mg
    • Iron: 3mg
    • Potassium: 387mg

    Categories

    Dessert recipes
    Puerto rican recipes
    Pudding recipes
    Bread recipes
    Sweet treat recipes