Budín de Pan (Argentine Caramel Bread Pudding)

🧂 Ingredients

• 200 g Granulated Sugar(For the caramel sauce.)
• 400 g Day-old bread(Stale bread, such as French baguette, challah, or brioche, works best. Cut into 1-inch cubes.)
• 750 ml Milk(Whole milk is recommended for richness.)
• 4 Large Eggs(Beaten well.)
• 1 tsp Vanilla Extract(Pure vanilla extract for best flavor.)
• 50 g Raisins(Optional, but traditional. Can be soaked in a little rum or warm water for 10 minutes before adding, if desired.)

👨‍🍳 Instructions

1. 1

   Prepare the Caramel Sauce: In a medium, heavy-bottomed saucepan, heat the 200g of granulated sugar over medium heat. Do not stir initially. Allow the sugar to melt and begin to caramelize around the edges. Once it starts to liquefy, gently swirl the pan to ensure even melting and coloring. Continue cooking until the sugar turns a deep amber color, like dark honey. This should take about 8-12 minutes. Be careful not to burn it, as burnt sugar will taste bitter.

   ⏱️ 10-12 minutes
2. 2

   Pour the hot caramel immediately into a 9-inch (23 cm) round cake pan or a fluted Bundt pan. Quickly tilt and swirl the pan to coat the bottom and sides evenly with the caramel. Set aside to cool and harden.

   ⏱️ 2 minutes
3. 3

   Prepare the Bread Mixture: In a large bowl, combine the cubed day-old bread and the milk. Let it soak for about 10-15 minutes, pressing down occasionally with a spoon or your hands to ensure all the bread is moistened. The bread should become very soft and mushy.

   ⏱️ 15 minutes
4. 4

   Mash the soaked bread with a fork or potato masher until it forms a thick, relatively smooth paste. Stir in the beaten eggs, vanilla extract, and raisins (if using). Mix until well combined.

   ⏱️ 5 minutes
5. 5

   Assemble the Budín: Pour the bread mixture evenly into the caramel-lined pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.

   ⏱️ 2 minutes
6. 6

   Bake in a Water Bath (Bain-Marie): Preheat your oven to 175°C (350°F). Place the filled cake pan inside a larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the cake pan. This water bath ensures gentle, even cooking and a creamy texture.

   ⏱️ 5 minutes
7. 7

   Bake for 1 hour to 1 hour 15 minutes, or until the budín is set and a knife inserted near the center comes out clean. The top should be golden brown.

   ⏱️ 1 hour 15 minutes
8. 8

   Cool and Chill: Carefully remove the cake pan from the water bath. Let it cool completely on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling is crucial for the caramel to soften and for the budín to firm up, making it easier to unmold.

   ⏱️ 2 hours minimum (plus cooling time)
9. 9

   Unmold and Serve: To unmold, run a thin knife or offset spatula around the edges of the pan. Place a serving platter with a lip (to catch any excess caramel) over the pan, and carefully invert them together. Gently lift off the pan. The budín should slide out, coated in caramel. Serve chilled.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the caramel is a deep amber color but not burnt for the best flavor.
• ✓A water bath is essential for a smooth, custardy texture.
• ✓Chilling overnight makes unmolding much easier and allows the flavors to meld.
• ✓If the budín is difficult to unmold, gently warm the bottom of the pan in warm water for a minute or two to loosen the caramel.

🔄 Variations

• Add 100g of dark chocolate chips to the bread mixture.
• Swirl in 2-3 tablespoons of dulce de leche into the bread mixture before pouring into the pan.
• Add a tablespoon of orange zest to the bread mixture for a citrus note.

🥗 Nutrition

Per serving