Budín de Pan (Argentinian Bread Pudding)
A soft, vanilla-scented bread pudding baked in a caramel-lined loaf tin. Turn it out and serve with dulce de leche.
- Time1 hr 20
- LevelMedium
- Costabout £0.41 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). For the caramel, heat the 100 g sugar and water in a small pan without stirring until deep amber, about 6 minutes. Pour straight into a 1 kg loaf tin and tilt to coat the base.
6 min - 2
Tear the bread into small pieces in a large bowl. Pour over the milk and leave for 15 minutes to soak.
15 min - 3
Add the eggs, 150 g sugar, vanilla and lemon zest and beat well with a fork until fairly smooth. Stir in the raisins.
- 4
Pour into the loaf tin. Stand the tin in a roasting tin and pour hot water from a kettle halfway up the sides.
- 5
Bake for 50 to 55 minutes until set and a knife comes out clean.
53 min - 6
Cool completely, then chill for 2 hours. Run a knife round the edge, turn out onto a plate and serve in slices with dulce de leche.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.