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argentine bread pudding (bud de pan)

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

After Flan, Bud de Pan (Bread Pudding) is one of the most popular dessert choices in Argentina that's usually served with a cup of strong hot coffee. It's not a particularly "heavy" dessert; it's rather light and has a delectable hint of citrus.

(1 rating)
yield 8 to 10
prep time 15 Min
cook time 2 Hr
method Bake

Ingredients For argentine bread pudding (bud de pan)

  • 6 Tbsp
    unsalted butter, melted (plus more, for baking dish)
  • 1 lb loaf
    white sandwich bread, crusts trimmed
  • 3/4 cups
    granulated sugar
  • 1/4 tsp
    salt
  • 3 lg
    eggs
  • 3 cups
    milk
  • 1 Tbsp
    grated lemon zest
  • 1 Tbsp
    grated orange zest
  • 1 tsp
    vanilla extract

How To Make argentine bread pudding (bud de pan)

  • 1
    Preheat oven to 350°F. Butter a 9x13-inch baking dish; set aside.
  • 2
    Tear bread into large pieces and place in a food processor, and pulse until coarse crumbs form.
  • 3
    In a large mixing bowl, whisk together the sugar, salt and eggs until thick and pale. Whisk in the milk, butter, lemon zest, orange zest and vanilla until a smooth batter forms. Fold in the bread crumbs
  • 4
    Pour batter into the buttered baking dish, and smooth the top with a spatula. Bake the pudding for about 2 hours or it's puffy and lightly browned, turning halfway through the baking time. Let the pudding cool completely before serving. It will sink a bit as it cools.
  • 5
    To serve, slice into 1-inch wide strips, and serve cooled.
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