Budin de Pan
Mexican bread pudding made with caramelized bananas and walnuts, served with vanilla ice cream and cajeta.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Budín de Pan, or bread pudding, has roots in European ‘poor man’s pudding,’ designed to utilize stale bread. The Spanish introduced it to Mexico, where it evolved, incorporating local ingredients and flavors. The addition of caramelized bananas, walnuts, cajeta (a type of dulce de leche), and the accompaniment of vanilla ice cream reflects Mexican culinary ingenuity and fondness for rich, sweet desserts.
Budín de Pan is a comfort food, often associated with family gatherings and celebrations. It's a dish that embodies resourcefulness and tradition, transforming simple ingredients into something special. It showcases Mexican's talent to create delicious desserts.
Family Tradition
Budín de Pan is often passed down through generations, with each family having their own unique recipe and variations. It's a dish that evokes nostalgia and warm memories of shared meals.
Celebratory Dessert
While enjoyed year-round, Budín de Pan is often served during special occasions and holidays, such as Christmas and Día de Muertos, showcasing the importance of sweetness in Mexican festivities.
Resourcefulness
Reflecting its origins, Budín de Pan is a testament to Mexican resourcefulness, transforming leftover bread into a delightful dessert.
This Budín de Pan is a symphony of sweet, rich, and comforting flavors. The caramelized bananas provide a deep, almost burnt-sugar sweetness, complemented by the nutty earthiness of the walnuts. The cajeta adds a creamy, caramel-like intensity, while the vanilla ice cream offers a cool, contrasting element.
The base of stale bread absorbs the custard, becoming soft and pudding-like. The caramelized bananas contribute a concentrated banana flavor and a slightly chewy texture. Walnuts provide a pleasant crunch and nutty depth. Cajeta, made from goat's milk, imparts a distinctive caramel flavor richer and more complex than traditional caramel. The vanilla ice cream adds a refreshing coolness and a contrasting smooth texture, balancing the richness of the bread pudding and cajeta.
Bread Selection
Use slightly stale bread, like bolillo or French bread. The drier bread absorbs the custard better without becoming soggy.
Cajeta Quality
Invest in high-quality cajeta for a richer, more authentic flavor. Look for cajeta that is smooth and creamy, with a deep caramel color.
Caramelization Technique
Ensure the bananas are deeply caramelized for a richer, more intense flavor. Don't overcrowd the pan, and allow the bananas to brown properly on each side.
Custard Infusion
Allow the bread to soak in the custard for at least 30 minutes, or even overnight, to ensure it's fully saturated and yields a moist, tender pudding.
Vanilla Ice Cream Pairing
Serve the Budín de Pan warm with a scoop of good-quality vanilla ice cream to provide a delightful contrast in temperature and texture.
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