What culture is bread pudding from?

Bread pudding is found in many cultures, including European and Asian cuisines. Budin (Puerto Rican Bread Pudding) is a Puerto Rican variation, showcasing local flavors like rum and spices.

Why is my bread pudding still wet inside?

It may not have baked long enough or had too much liquid. Bake at 350°F for 45–55 minutes and check with a knife; it should come out clean. Let it cool to firm up.

Do you eat bread pudding with a spoon or fork?

You can use either. Creamy versions are easier with a spoon, while firmer puddings are enjoyed with a fork.

What does bread pudding taste like?

It’s rich and creamy with warm cinnamon and nutmeg flavors. Caramelized edges and sweet bursts from raisins make it both comforting and indulgent.

Budin (Puerto Rican Bread Pudding): Easy Recipe & Pro Tips

Description

A traditional Puerto Rican dessert made from stale bread soaked in a rich custard of milk, eggs, and warm spices like cinnamon and nutmeg. This recipe creates a moist, flavorful pudding perfect for any occasion, with optional add-ins like raisins and a caramel glaze for an authentic touch.

Ingredients

Scale

6 cups stale bread (torn into small pieces)
3 cups milk or evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup raisins or dried fruits (optional)
2 tablespoons rum or rum extract (optional)
1 tablespoon butter (for greasing the baking dish)
Caramel sauce (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a baking dish with butter or line it with caramel sauce.
Place the bread pieces in a large bowl.
In a separate bowl, whisk together milk, eggs, sugar, cinnamon, nutmeg, vanilla extract, and rum (if using).
Pour the custard mixture over the bread and let it soak for 10–15 minutes, ensuring all bread pieces are fully saturated.
Stir in raisins or dried fruits if desired.
Transfer the mixture to the greased baking dish, spreading it evenly.
Bake for 45–55 minutes or until the top is golden brown and the center is set. A knife inserted should come out clean.
Let the pudding cool for 10–15 minutes before serving. Serve warm, optionally drizzled with caramel sauce or whipped cream.

Notes

For a firmer texture, reduce the milk slightly or bake for an additional 5–10 minutes.
Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.
Coconut milk can be substituted for regular milk for a tropical twist.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Puerto Rican

Nutrition

Calories: 250 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 75 mg

Keywords: Budin, Puerto Rican bread pudding, traditional dessert, easy bread pudding recipe