Recipe: Budin de pan (Peruvian bread and butter pudding)

Budin de pan is the Peruvian version of bread and butter pudding. It’s an economical dessert commonly made in bakeries with leftover bread.

This is not a light dessert by any stretch of imagination. It’s energy dense and hearty and falls in the “comfort food” category for many people, including me. I used natural sweetener (stevia) instead of sugar to make it a little lighter and less sweet than the original version.

I used Woolworths Free From gluten-free sliced white bread but any bread (stale or not) will do. You can use bread rolls but be mindful that there will be more crust-to-crumb ratio in the final product.

To soak up the bread I used The Complete Dairy full-cream milk. I have never made budin with non-dairy milk but my guess is that any substitute would work fine.

Budin de pan

  • Servings: 12-16
  • Difficulty: easy
  • Print


  • 550g sliced bread
  • 120g sultanas (soaked in hot water for 15 minutes)
  • 1 litre full cream milk
  • 4-6 tbsp natural sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla essence
  • zest of 1 orange
  • 4 eggs
  • 40g butter

To serve

  • maple syrup (optional)


  1. Chop bread into chunks, place in a large bowl.
  2. Soak sultanas in hot water for 15 minutes, drain and reserve.
  3. Heat milk in a pot with spices, sweetener, vanilla and citrus zest. Don’t let boil.
  4. Pour milk on bread and let sit for 30 minutes.
  5. Break bread down with a wooden spoon (or your hands).
  6. Preheat oven to 180°C (160°C fan-forced). Boil a kettle of water.
  7. Whisk eggs and add to bread mixture, mix well.
  8. Melt butter and add to bread mixture, add sultanas and mix well.
  9. Pour mix in a loaf pan, place pan inside a roasting tray. Place tray in oven and carefully pour boiled water in the tray. Ideally it should go up about half the height of the pan.
  10. Bake until a chopstick or skewer inserted in the middle comes out clean. This should take 50-70 minutes depending on your oven.
  11. Unmould, slice and serve with maple syrup if you wish. You can eat it warm but I like it better at room temperature or cold out of the fridge.

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