Snack · 100 min · argentinian

Budín de Pan

Stale bread does the heavy lifting here, with milk rounding it out. An Argentinian snack that takes 100 minutes, start to finish. The macros do the talking: 13g protein, 77g carbs, and 15g fat in every 480-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Stale bread
• 4 cups Milk
• 1 cup Sugar
• 4 Eggs
• 1/2 cup Raisins
• 1 tsp Vanilla
• 1 tsp Lemon zest

Steps

1. Soak the torn bread in warm milk 20 minutes until it collapses into a porridge.
2. Mash smooth, then whisk in the sugar, eggs, vanilla, zest, and raisins.
3. Caramelize half the sugar separately and coat the mold — this is the glossy crown of the budín.
4. Bake in a water bath at 350°F for 60–70 minutes until set with a slight jiggle.
5. Chill, unmold, and slice; yesterday's bread becomes today's dessert, which is the entire philosophy.

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