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Dessert

Budín De Pan

A Puerto Rican bread pudding made with soaked bread, milk, eggs, butter, raisins, cinnamon, sugar, vanilla, nutmeg, and salt.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Raisin and cinnamon are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,390 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Budín De Pan

Oven350°F
Timeapproximately one hour

Ingredients

Directions

Prepare

  1. Mix together the ingredients in (B) and set aside.

  2. Preheat your oven to 350°F.

  3. Shred the bread into small pieces.

  4. Add 4 cups warmed milk and whisk until the bread soaks up the milk.

  5. If necessary, let stand fifteen minutes for the bread to soak up all the milk.

  6. Beat 4 large eggs.

  7. Add slowly to the bread and milk mix, whisking the eggs into the mix.

  8. Add the melted butter and whisk in.

  9. Add the ingredients in (B) that were previously mixed together.

  10. Blend in thoroughly.

Bake

  1. Pour all ingredients into a buttered baking dish.

  2. Place the baking dish into a larger dish.

  3. Add enough water to the larger dish to fill it nearly three-quarters full.

  4. Bake in the preheated oven at 350°F.

  5. It will take approximately one hour for the pudding to reach the desired consistency.

  6. Add water to the larger dish if necessary.

  7. Alternately, you may use a Baño de María or double boiler to cook the pudding on the range over medium heat.

  8. Add water to the bottom section of the double boiler as necessary.

  9. Try not to overcook.

  10. Remove the pudding from heat as soon as it shows consistency (a couple of minutes earlier than you would normally remove a cake).

Serve

  1. Some people like to eat it warm.

  2. For best results, refrigerate before serving.

  3. It will last two to three days, well covered, in the refrigerator.

Nutrition, whole recipe (rough)

925Calories
28 gProtein
27 gFat
140 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Forms the body of the pudding, soaking up milk and eggs to set into a soft custard crumb.
Eggs
Set the custard as they cook, giving the pudding its structure and creamy texture.
Whole milk
Provides the liquid that softens the bread and forms the custard base, adding richness.
Butter
Adds fat for richness and a smoother, more tender crumb.
Sugar
Sweetens the pudding and helps browning on the surface.
Raisins
Add pockets of sweetness and chewy texture throughout the pudding.

The step that matters

Remove the pudding from the heat early. Eggs keep setting from residual heat after removal, so overcooking turns the custard grainy and rubbery. Pulling it when just set keeps it smooth and moist.

Swap the raisin

How well each one fits the dish's main ingredients (bread, milk, egg, butter, cinnamon, sugar, vanilla):

  1. Figfits better
  2. Peachfits better
  3. Coconutfits about as well
  4. Raisinthe original

Fit is the average pairing score against bread, milk, egg, butter, cinnamon, sugar, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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