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Budin de Pan Mexicano
A Mexican bread pudding, studded with raisins and pecans and soaked in rich piloncillo syrup, a festive dessert.
Total time
65 min
Prep
30 min
Cook
35 min
Difficulty
easy
Cuisine
Mexican
vegetarian
Ingredients
400gstale bread, torn in pieces
500mlwhole milk
3eggs
150gpiloncillo or brown sugar
1cinnamon stick
100graisins
80gpecans, roughly chopped
1 tspvanilla extract
50gbutter
ground cinnamonto serve
Instructions
1
Heat milk with piloncillo and cinnamon stick until sugar dissolves.
2
Cool slightly, remove cinnamon stick, whisk in eggs and vanilla.
3
Toss bread with custard mixture, raisins and pecans.
4
Soak 20 minutes until bread has absorbed all the liquid.
5
Pour into a buttered baking dish.
6
Dot with butter and bake at 175C for 35 minutes until set and golden.
7
Dust with cinnamon and serve warm.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
301
Protein
9.7g
Fat
18g
Carbs
27.2g
Fiber
1.6g
Sodium
111mg
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