Real Recipes From Real Home Cooks ®

argentine bread pudding (bud de pan)

(1 rating)
Recipe by
Vickie Parks
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
  • 3 lg
  • 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.