Bolillo Bread Pudding (Budín de Pan) Mexican Style

Ingredients

• 3 pieces Bolillos (Mexican rolls, about 200 g each, cut into 1‑cm cubes)
• 1 can (12 oz) Evaporated Milk (Full‑fat, unopened)
• 2 cups Whole Milk (Preferably 2% or whole)
• 4 tablespoons Unsalted Butter (Melted)
• 4 pieces Large Eggs (Room temperature)
• 1 cup Granulated Sugar (For caramel, divided (½ cup for custard, ½ cup for caramel))
• ¼ teaspoon Salt (Fine sea salt)
• 1 teaspoon Ground Cinnamon (Freshly ground if possible)
• 1 teaspoon Vanilla Extract (Pure vanilla)
• 1 piece Lemon (Zest only, yellow lemon)
• ½ cup Raisins (Plumped, optional)
• 2 tablespoons All-Purpose Flour (For coating raisins)

Instructions

1. Cube the Bolillos

   Slice the three bolillos into 1‑cm cubes and spread them on a baking tray. Let them sit uncovered overnight so they become very dry.

   Time: PT5M

2. Heat Milk Mixture

   In a microwave‑safe bowl combine the can of evaporated milk with 2 cups of whole milk. Microwave on high for 1½ minutes, stirring halfway, until just warm.

   Time: PT2M

3. Soak the Bread

   Pour the warm milk mixture over the dried bread cubes in a large bowl. Add the melted butter, then gently toss until all cubes are coated. Let sit for 5 minutes so the bread fully absorbs the liquid.

   Time: PT5M

4. Make Caramel

   Place ½ cup granulated sugar in a saucepan over medium‑low heat. Stir constantly until the sugar melts completely and turns a deep amber color, being careful not to let it burn. Remove from heat and immediately pour the caramel into the bottom of the baking dish, swirling to coat the sides.

   Time: PT7M

5. Prepare the Custard

   In a mixing bowl whisk together the 4 eggs, ½ cup sugar, ¼ tsp salt, 1 tsp ground cinnamon, 1 tsp vanilla extract, and the lemon zest until smooth.

   Time: PT5M

6. Combine Bread and Custard

   Gently fold the custard into the milk‑soaked bread cubes using a spatula, employing a folding motion to keep the mixture airy.

   Time: PT3M

7. Prepare Raisins

   Toss the raisins in the 2 tbsp flour to coat them lightly, then fold them into the bread‑custard mixture.

   Time: PT3M

8. Assemble in the Caramel‑Coated Dish

   Pour the final mixture into the caramel‑lined baking dish, smoothing the top with the spatula.

   Time: PT5M

9. Set Up Bain‑Marie

   Place the baking dish inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the baking dish.

   Time: PT5M

10. Bake the Pudding

    Transfer the bain‑marie to a pre‑heated oven and bake at 350°F (180°C) for 55 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT55M

    Temperature: 350°F

11. Cool and Unmold

    Remove the dish from the oven and let it sit in the bain‑marie for 10 minutes, then transfer to a cooling rack. Allow to cool completely (about 20 minutes) before running a thin knife around the edges and inverting onto a serving plate.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g