Bud de Pan (Neapolitan Bread Pudding)

Budi de pan
Budi de Pan (Neapolitan Bread Pudding)
After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.Landon Nordeman

After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.

Bud de Pan (Neapolitan Bread Pudding)
After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our [October 2013 issue](http://www.saveur.com/article/Travels/Lunch-in-Buenos-Aires), is on the lighter side, with fresh hints of citrus. _[See the recipe »](http://www.saveur.com/article/recipes/budi-de-pan-neapolitan-bread-pudding)_
Yield: serves 8-10

Ingredients

  • 6 tbsp. unsalted butter, melted, plus more for greasing
  • 1 lb. white sandwich bread, crusts removed
  • ¾ cups sugar
  • ¼ tsp. salt
  • 3 eggs
  • 3 cups milk
  • 1 tbsp. grated lemon zest
  • 1 tbsp. grated orange zest
  • 1 tsp. vanilla extract

Instructions

  1. Heat oven to 350°. Grease a 9" x 13" baking dish with butter; set aside. Tear bread into large pieces and place in a food processor; pulse until coarse crumbs form. Whisk sugar, salt and eggs in a large bowl until thick and pale. Whisk in milk, butter, zests, and vanilla into a smooth batter; fold in bread crumbs. Transfer batter to greased dish, and smooth top. Bake pudding, rotating once halfway through, until puffed, slightly firm, and golden brown, about 2 hours. Let cool completely; pudding will deflate as it cools. Slice crosswise into 1"-wide strips.