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Budin de pan
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Budin de pan

Budin de pan is the Peruvian version of bread and butter pudding. It’s an economical dessert commonly made in bakeries with leftover bread.
Course Dessert
Cuisine Peruvian
Keyword bread and butter pudding, cake, eggs, gingerbread, milk, pudding, vegetarian
Servings 12 -16

Ingredients

  • 550 g sliced bread
  • 120 g 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
  • 40 g butter

To serve

  • maple syrup optional

Instructions

  • Chop bread into chunks, place in a large bowl.
  • Soak sultanas in hot water for 15 minutes, drain and reserve.
  • Heat milk in a pot with spices, sweetener, vanilla and citrus zest. Don't let boil.
  • Pour milk on bread and let sit for 30 minutes.
  • Break bread down with a wooden spoon (or your hands).
  • Preheat oven to 180°C (160°C fan-forced). Boil a kettle of water.
  • Whisk eggs and add to bread mixture, mix well.
  • Melt butter and add to bread mixture, add sultanas and mix well.
  • 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.