Budin de Pan

Pro tips

• Cut the French bread into ½-inch cubes and let them sit in the custard mixture for at least 1 hour before cooking—this allows even absorption and prevents a gummy center.
• Watch the slow-cook phase closely; the pudding should steam gently, not boil. If liquid rises above the bread, reduce heat immediately to prevent overcooked edges.
• Use fresh orange zest (not bottled) for bright flavor; zest the orange before juicing to capture its oils.
• The caramelized exterior forms during the final bake—don't cover with foil if you want deep browning, but tent loosely if the top browns too fast.

Substitutions

• Half & half → Heavy cream (richer result) or whole milk (lighter, less custard-y)
• French bread → Brioche or challah (softer crumb) or day-old white sandwich bread (less crust)
• Raisins → Diced dried apricots, chopped dried cranberries, or chocolate chips
• Orange zest → Lemon zest or 1 tsp cinnamon (different but complementary flavor)

Storage & make-ahead

Cover and refrigerate for up to 3 days; reheat gently in a 300°F oven for 10–15 minutes before serving.

What's the difference between budin de pan and regular bread pudding?

Budin de pan uses a two-step cooking method—slow cooking first, then baking—which creates a more delicate, flan-like texture and caramelized top that regular bread pudding doesn't achieve.

Can I make budin de pan without raisins?

Yes. You can substitute raisins with diced dried apricots, chopped walnuts, or chocolate chips, though raisins are traditional and complement the orange zest well.

How do I know when budin de pan is done baking?

The top should be golden brown and caramelized, and the center should jiggle very slightly when gently shaken—it will continue to set as it cools.

Can budin de pan be made ahead?

Yes. Prepare it up to 24 hours ahead, refrigerate covered, and bake just before serving. Reheat gently in a 300°F oven for 10–15 minutes if needed.