Vegan Budin de Pan: A Puerto Rican Holiday Treat
In the heart of Puerto Rican cuisine, there’s a dessert that warms the hearts and bellies of many during the holiday season: Budin de Pan, or bread pudding. This traditional treat is known for its rich, moist texture and the delightful blend of vanilla, cinnamon, and cloves. Here’s how you can create a delicious vegan version of this beloved dessert.
The Cultural Significance
Budin de Pan is more than just a dessert; it’s a symbol of family gatherings and festive celebrations. The aroma of caramelized sugar and the warmth of spices evoke memories of holidays spent with loved ones. By veganizing this recipe, we can ensure that everyone can enjoy this traditional treat, regardless of their dietary preferences.
Ingredients
- 1 loaf of bread (or 12-16 slices): Preferably day-old bread, white sandwich bread works best.
- 2 cups sugar: For the caramelized sugar base.
- 2 cups evaporated plant milk: You can use almond, soy, or coconut milk.
- 1 cup condensed plant milk: Make your own by simmering plant milk with a sweetener like maple syrup, or use store-bought.
- 1/4 cup vegan butter, melted: Use a high-quality vegan butter for the best flavor.
- 2-3 flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace each egg.
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 cups raisins (optional)
Instructions
Caramelized Sugar Base
- Preheat your oven to 350°F (175°C).
- Place a small saucepan over medium-high heat. Add the granulated sugar and stir occasionally until it dissolves completely. Stop stirring when the mixture comes to a boil and turns light golden brown. Be careful not to burn it.
- Pour the caramel into a 9×5″ loaf pan and allow it to cool and harden.
The Pudding
- Tear the bread into bite-sized pieces and place them in a large mixing bowl.
- Mix the wet ingredients: Combine the evaporated plant milk, condensed plant milk, melted vegan butter, flax eggs, vanilla extract, cinnamon, nutmeg, and salt. Pour this mixture over the bread pieces and let it sit until the bread absorbs the liquid.
- Mash the mixture: Use a potato masher or your hands to mash the bread until it reaches a cake batter consistency.
- Add the raisins: If using, mix them into the bread mixture.
- Pour into the loaf pan: Place the bread mixture on top of the caramelized sugar base.
Baking
- Bake in a bain marie (water bath): Place the loaf pan in a larger pan filled with water to about 1 inch up the sides. Bake for about 45-60 minutes or until a knife inserted into the center comes out clean.
- Cool completely: Allow the bread pudding to cool in the fridge for at least 2 hours before serving.
Serving Suggestions
- Cafe con Leche or Hot Chocolate: Pair your Budin de Pan with a warm cup of coffee or hot chocolate for a perfect holiday treat.
- Whipped Cream and Fresh Fruits: Top it with coconut whipped cream and fresh fruits for a delightful dessert.
- Caramel Sauce: If you prefer, you can skip the caramelized sugar base and drizzle a homemade caramel or dulce de leche sauce over the top.
Tips and Variations
- Use Stale Bread: Day-old bread is ideal for this recipe as it absorbs the liquid better.
- Customize with Fruits: While traditional Budin de Pan includes raisins, you can also add other fruits like guava or cherries to give it a unique twist.
Enjoy your vegan Budin de Pan, a dessert that not only tastes amazing but also honors the rich culinary traditions of Puerto Rico. Whether you’re celebrating the holidays or just need a comforting treat, this vegan version is sure to please everyone at the table. ¡Buen provecho
- Vegan Boricua Pantry Essentials