Bud de Pan (Neapolitan Bread Pudding)

  • Serves

    serves 8-10


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.


  • 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


Step 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.

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