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.

✓ 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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