If you are wanting to make a delicious Mexican dessert, try making this budín de pan! This pudding-like dish is made with 8 simple ingredients, and it tastes delicious. Plus, it's perfect for using up day-old bread. Trust me- this Mexican bread pudding will impress your friends and family!
This sweet dessert is very special to me. My mamá used to make this budín de pan when I was younger whenever she made a few too many bread rolls and she wants to use them up before they go bad.
The Mexican version of bread pudding is a little bit more compact than the one made in other countries, where the final texture is more light and fluffy. Bread pudding in Mexico is usually cut into brick-shaped slices when sold at bakeries.
🌎 History Behind Budín De Pan
Mexican bread pudding, known as “Budín de Pan”, is popularly sold at bakeries, usually made from the sweet breads and bolillos that were not sold the day before.
Some bakers prepare their bread pudding adding shredded coconut, candied figs, and chopped pecans, in addition to the common use of raisins.
Mexican bread pudding is also made at home, a good tool for savvy homemakers that like to make good use of leftover bread- like my mamá!
🙋♀️ My Version Of Bread Pudding
I’ve been making this bread dessert for years, and as a matter of fact, I think it’s one of the first things that I learned how to bake.
I’ve used all types of pieces of bread, from sweet pieces of bread and French rolls to hot dog and hamburger rolls.
All throughout those years, though, I never wrote down the recipe. I simply mixed the bread pieces together and added the rest of the ingredients as needed. If the mixture was dry, I added more milk. If it needed more flavor, then I added more vanilla and cinnamon.
One day, when I was living in Monterrey, Sra. Hortencia asked me to teach her how to make budín de pan, and I told her that I didn’t know the exact recipe since it depended on the quantity of bread leftover. Well, the next day she came home with a large bag of bread, and told me that “she just wanted to watch me do it”.
So, we made some that day!
It wasn't until last year that I finally started weighing and measuring the ingredients for my bread pudding recipe. I know that if you’ve tried this in Mexico or at a Mexican bakery, you will agree that it tastes just like this!
Before I share my recipe, here are a few questions I've been asked about traditional Mexican bread pudding.
Is budín de pan a dessert or a breakfast dish?
This dish can be eaten for either breakfast OR dessert!
Can I use any type of bread to make Mexican bread pudding?
Yes, you can use any type of bread that you have on hand. However, using day-old bread is best so that it doesn't get too soggy in the pudding.
I typically use french bread or Mexican bolillos. Any kind of sweet bread works!
How long can you save this bread pudding in the refrigerator?
This Mexican bread pudding can be stored in the refrigerator for up to five days. Make sure to keep it wrapped tightly so that it doesn't dry out!
Can I freeze it?
Yes, you can freeze budín de pan for up to two months. Just make sure to freeze the bread and the liquid base separately to make sure the bread pudding doesn't get super soggy.
Then, thaw it in the refrigerator before serving.
Here is a list of ingredients you'll need to make every part of this dessert...
- Day-old bread
- Whole milk
- Ground cinnamon
- Cinnamon sticks (optional)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
To make things easier for you, I am going to break down the directions to make budín de pan into sections.
Note: Before you start, preheat your oven to 350 F degrees and grease an 8-in. square pan or baking dish.
Prep the bread
- Rip or dice up the day-old bread into pieces.
- Place the pieces in a large bowl and pour the whole milk over them.
- Let the bread soak the milk for a few minutes to soften.
- With your hand or with a fork, crumbled the pieces.
Make bread pudding base
- Beat the eggs in a small bowl and pour them into the bread mixture.
- Then, add the melted butter, sugar, vanilla, ground cinnamon, and raisins.
- Mix everything together until you have a uniform mixture. Do NOT over mix.
Prep the baking dish
- Pour the mixture over your greased baking dish, and smooth the top with the help of a spatula.
- Cut the cinnamon sticks into pieces and insert them in different places as shown in the picture.
Note: The addition of cinnamon sticks is optional; I like to do it because that’s the way I remember the bread pudding being sold in my hometown growing up. The cinnamon adds flavor to the bread and your kitchen smells wonderful while you’re baking it.
Bake and enjoy!
- Bake the bread pudding for 50 to 60 minutes in the 350 F preheated oven.
- Use a toothpick to check if it’s done. The top surface will form a crust, but the bread will still feel soft.
Note: When you get your bread pudding out of the oven, it will look fluffy; wait until it cools off to cut. When it cools, the fluffiness will be reduced.
🍽 Side Dishes
This Mexican bread pudding is perfectly sweet and delicious. I like to serve warm with a drizzle of honey or maple syrup. I sometimes like to pour a little bit of fig syrup to really enhance the sweetness!
📚 More Authentic Mexican Recipes
If you enjoyed this recipe for budín de pan, take a look at some of these other authentic Mexican recipes:
- Churros Mexicanos
- Caballeros Pobres (Mexican French Toast)
- Buñuelos De Vidento (Mexican Fritters)
- Panque (Cream Cheese Pound Cake)
- Authentic Tres Leches Cake Recipe
I hope you make this Mexican bread pudding! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
Mexican Bread Pudding (Budín De Pan)
- 500 Grams of day-old bread cut into pieces* (about 8 cups)
- 3 cups whole milk
- 3 large eggs
- ⅓ cup butter melted and cooled
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ½ cup raisins**
- 1 stick of cinnamon optional
- Preheat your oven to 350 F degrees. Grease an 8-IN square baking dish.
- Place bread pieces in a large bowl and pour the milk over them. Let them soak the milk for a few minutes to soften. (About 5 minutes) With your hand or with a fork, crumbled the pieces.
- Beat the eggs in a small bowl and pour into the bread mixture, then add the melted butter, sugar, vanilla, cinnamon and raisins. Mix until you have a uniform mixture. Do not over mix.
- Pour the mixture over your greased baking dish, and smooth the top with the help of a spatula. Cut the cinnamon stick in pieces and insert in different places as shown in the picture. The addition of the cinnamon stick is optional; I like to do it because that’s the way I remember the bread pudding being sold in my hometown growing up. The cinnamon adds flavor to the bread and your kitchen smells wonderful while you’re baking it.
- Bake for 50 to 60 minutes in a 350 F preheated the oven. Taste with a toothpick to check if it’s done. The top surface will form a crust, but the bread will still feel soft.
- When you get your bread pudding out of the oven, it will look fluffy; wait until it cools off to cut. When it cools, the fluffiness will be reduced. Check the difference in the pictures above.