“Budín”/ Puertorrican-Style Bread Pudding



  • 1 lb. allergy-friendly old bread (See Amish White Bread Recipe)
  • 2 cups non-dairy milk (I use soy milk)
  • 1 tbsp. vanilla extract
  • 5 eggs
  • ½ cup sugar +1 cup for caramel
  • ½ cup of water
  • Raisins



  • Preheat the oven to 350°
  • Cut the bread into small pieces.
  • In a bowl, pour the milk and soak the bread in the milk for 15-20 mins.
  • Add the eggs, vanilla and sugar and mix until all is well blended.
  • In a small pan, mix the water and sugar and set in the stove on medium-high to make the caramel. Stir until the mixture has a golden color.
  • In a baking pan [size 8X6X2], pour the caramel, covering the bottom.
  • Add the bread mixture.
  • Finally, add raisins [the quantity you prefer].
  • Set baking pan in a roasting pan. Add water to the roasting pan until it rises halfway up the sides of the baking pan to create a water bath (bain-marie).
  • Bake for 50 mins.
  • Set aside to cool for at least an hour.
  • Run a knife along the edges to loosen. Cover with a platter and quickly, but carefully invert.
  • Cut and serve.




*If you want the bread pudding to be creamier, you can add ½ cup of non-dairy butter to the mixture. *

2 thoughts on ““Budín”/ Puertorrican-Style Bread Pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s