Argentine Bread Pudding (Bud de Pan)

Vickie Parks


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 vote

8 to 10
15 Min
2 Hr


  • 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
  • 3 large
  • 3 cups
  • 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.

Printable Recipe Card

About Argentine Bread Pudding (Bud de Pan)

Course/Dish: Other Desserts
Main Ingredient: Bread
Regional Style: Latin American

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