argentine bread pudding (bud de pan)
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.
prep time
15 Min
cook time
2 Hr
method
Bake
yield
8 to 10
Ingredients
- 6 tablespoons unsalted butter, melted (plus more, for baking dish)
- 1 lb loaf - white sandwich bread, crusts trimmed
- 3/4 cups - granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 3 cups - milk
- 1 tablespoon grated lemon zest
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
How To Make argentine bread pudding (bud de pan)
-
Step 1Preheat oven to 350°F. Butter a 9x13-inch baking dish; set aside.
-
Step 2Tear bread into large pieces and place in a food processor, and pulse until coarse crumbs form.
-
Step 3In 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
-
Step 4Pour 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.
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Step 5To serve, slice into 1-inch wide strips, and serve cooled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Keyword:
#bread-pudding
Keyword:
#Argentina
Keyword:
#South America
Keyword:
#Argentine
Method:
Bake
Culture:
Latin American
Ingredient:
Bread
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