Budin (Puerto Rican Bread Pudding)

Budin (Puerto Rican Bread Pudding)

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Nande 2

"Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!"
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5 h servings 488 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 74.9g
  • 24%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
  2. Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
  5. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.


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It took me back home. I love it! I added 1/2 tsp of fresh ground ginger and 2 of the little boxes of raisins.

This has to be the BEST bread pudding I have ever tasted. Absolutely delicious. I need to improve on my caramel abilities (I cooked it to hard crack stage) but even that did not spoil the dish...

favorite bread pudding recipe ever. everybody in my family raves about it. you may need to make more caramel sauce than the original calls for; i always do. this recipe makes a lot, and i use tw...

I am Puertorrican, and this took back home. Amazing and very authentic recipe. I used Almond extract instead of anise. I just like the flavor better. I took one pan of puding to work, and it l...

By far this is the best I've tried. I've been making this quite a few times for almost 2yrs now. My husband is from PR and budin is his favorite. He's been wanting some for a long time and I hav...

This is a great recipe. The budin turned out absolutely beautiful, even my mom asked for the recipe. The only thing for me is that the spice tea needs to be more concentrated. Next time I'll ...

wow! i just made this and i've been looking for a recipe like this for years! ha thank you it's awesome

This was very good! Everyone enjoyedjavascript:__doPostBack('ctl00$ContentPlaceholder$edit$saveButton','')! I think I put too much milk in it, so it ended up more like a flan, but still deliciou...

I tried this recipe, and followed it as listed, and this BUDIN IS THE BEST I'VE EVER HAD!!! Everyone in the family LOVED it!! Thanks for sharing this recipe. I will be making this more often..

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