Budin de Pan

December 19, 2018

 

 

 

 

 

Not many know that the creator of La Comida de Jeremie (Me) is the son of a professional baker... this being said, I am not the best baker haha! However, I do enjoy my fair share of baked sweets and I wanted to veganize one of my estilo Boricua favorites—Budin de Pan! 'Budin de Pan' is a delicious bread pudding dessert that we make in Puerto Rico, especially during the holiday season, in which I have veganized for all of my followers. Similar to it's American counterpart, this bread pudding can be made in a variety of different ways (with guava and other fruits), but there's nothing tastier than tradition—which is why we're sticking to the original tried and true with raisins. After lots of research and FaceTime conversations with my welita (grandmother), I created a vegan version of this Puerto Rican sweet treat. This recipe calls for evaporated and condensed milk, which I made from scratch, but for those of us who aren't creating recipes and just want an easy dessert to make you can be sure to shop at your local health food store or online and buy these readily made for you. Whichever route you take to create this recipe be sure to share this with your loved ones over a cup of hot joe for breakfast or topped with whipped cream for a yummy dessert after (or before) dinner. I hope you enjoy this treat and don't feel too guilty for indulging, it's the holidays after all! Feliz Navidad!

 

 

BUDIN DE PAN

 

 

BUDIN DE PAN
FULL RECIPE VIDEO HERE

 

INGREDIENTS: 

Vegan

 

YIELD:

6-8 

 

MEASUREMENTS: 

1 Loaf of Bread or 12-16 Slices of Bread

2 cups Sugar

2 cups Evaporated Non-Daory Milk

1 cup Condensed Non-Dairy Milk

1/4 cup vegan Butter; melted

2-3 vegan Eggs Substitute; Flax Egg

1 tbsp Vanilla

1 tsp Nutmeg

1 tbsp Cinnamon

Pinch of Salt

1 1/2 cups Raisin (optional)

 

 

Instructions:

1. Preheat oven to 350º F. 

2. In a large mixing bowl tear bread into bite sized pieces. Mix together your wet ingredientswith your egg, and combine with pieces of bread. Allow milk to be absorbed by bread before mashing the mixture with a potato masher to a cake batter consistency.

3. Mix in the rest of your ingredients, including your raisins and pour mixture into a lightly oiled pan. 

4. Bake in the oven for 45-60 minutes or until you can stick a butter knife into the Budin and it comes out clean. Remove from oven and allow to cool in the fridge.

5. Once completely cool it is ready to be served.

 

 

**View Recipe Notes Down Below**

 

 

 

RECIPE NOTES:

  • Budin de Pan tastes delicious with a caramel topping or with whipped cream.

  • You can eat this cold with a cup of coffee or warm and topped with whipped cream.

  • Be sure to let this cool completely in order to reach the perfect consistency in texture.

  • This is best made with day old bread (stale bread) and preferably white sandwich bread.

 

 

 

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