argentine bread pudding (bud de pan)
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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)
yield
8 to 10
prep time
15 Min
cook time
2 Hr
method
Bake
Ingredients For argentine bread pudding (bud de pan)
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6 Tbspunsalted butter, melted (plus more, for baking dish)
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1 lb loafwhite sandwich bread, crusts trimmed
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3/4 cupsgranulated sugar
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1/4 tspsalt
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3 lgeggs
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3 cupsmilk
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1 Tbspgrated lemon zest
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1 Tbspgrated orange zest
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1 tspvanilla extract
How To Make argentine bread pudding (bud de pan)
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1Preheat oven to 350°F. Butter a 9x13-inch baking dish; set aside.
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2Tear bread into large pieces and place in a food processor, and pulse until coarse crumbs form.
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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
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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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5To serve, slice into 1-inch wide strips, and serve cooled.
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