Pan de Muerto Bread Pudding (Budín de Pan de Muerto)
This pan de muerto bread pudding turns leftover pan de muerto into a warm, cozy dessert. Day-old bread soaks in a simple vegan custard made with plant milk, cornstarch, vanilla, and cinnamon. Then it bakes with pecans until it’s toasty and golden on top and soft and creamy in the middle.
I only bake pan de muerto once a year, just for me and my boyfriend. Its smell and flavor are what make the holiday feel so special. So when a few pieces were left over this year, I didn’t want a single bite to go to waste.
I don’t add sugar to the custard because I don’t like desserts overly sweet. Instead, I finish each serving with cinnamon sugar and more chopped pecans, so everyone can sweeten their own piece. If you made my vegan pan de muerto, or you have extra pan dulce on the counter, this is a great way to use it up.
Quick Answer: How Do You Make Pan de Muerto Bread Pudding?
Pan de muerto bread pudding is my vegan take on Mexican budín de pan, made with leftover pan de muerto. The bread soaks in a plant milk and cornstarch custard with vanilla and cinnamon, then bakes with pecans at 350°F for 40 minutes, until golden on top and creamy inside. Top with cinnamon sugar to serve.
Recipe at a Glance
- What it is: A vegan bread pudding made with leftover pan de muerto, my plant-based take on Mexican budín de pan
- Cuisine: Mexican-inspired, vegan (with a vegetarian option)
- Dish type: Bread pudding / dessert
- Difficulty: Easy
- Ready in: About 1 hour 5 minutes (10 minutes prep, 15 minutes soaking while the oven heats, 40 minutes baking)
- Method: Oven-baked
- Key ingredients: Pan de muerto, plant milk, cornstarch, aquafaba, Mexican cinnamon (canela), vanilla, pecans
- Flavor: Orange blossom, cinnamon, vanilla, lightly sweet, toasty pecans
- Best for: Leftover pan de muerto or pan dulce, the days after Día de Muertos, cozy fall desserts, holiday brunch
What Is Budín de Pan? (Mexican Bread Pudding)
Budín de pan is Mexican bread pudding. It’s made with bread left over from the day before, like bolillos and pan dulce, so nothing goes to waste. Here in Mexico, I’ve seen it at every panadería (Mexican bakery) I’ve walked into.
It was also made at home. My grandfather, my mom’s dad, made his own simple version with day-old crusty bread. That way nothing was wasted, and his kids still got a small treat.
Budín de pan isn’t the same as capirotada. Capirotada is a Lent dessert made by layering toasted bread with piloncillo syrup, usually with nuts, raisins, and cheese. Budín de pan is softer and custard-based, closer to the bread pudding most Americans know.
My version follows the same idea, using pan de muerto. It’s the sweet bread made for Día de Muertos and placed on ofrendas (home altars), and it’s only around a few weeks each year. Its orange blossom flavor carries right into the pudding, so every bite still tastes like the holiday.
Why You’ll Love This Pan de Muerto Bread Pudding
• Nothing goes to waste. Dry, day-old pan de muerto becomes a warm dessert instead of ending up in the trash.
• Simple pantry ingredients. Plant milk, cornstarch, vanilla, cinnamon, and pecans are all you need, plus the bread.
• You control the sweetness. There’s no added sugar in the custard, so each person can top their serving with cinnamon sugar, powdered sugar, or agave.
• Vegan, with a vegetarian option. It’s egg-free and dairy-free as written, and you can swap the aquafaba for 1 medium egg and use dairy milk and butter instead.
Pan de Muerto Bread Pudding Ingredients and Substitutions
Day-old pan de muerto: The base of the pudding. Dry bread soaks up the custard without turning mushy. Homemade or store-bought both work, and so do conchas or other leftover pan dulce.
Unsweetened plant milk: Makes the custard. I use soy milk because it’s creamy, but you can use your favorite plant milk.
Cornstarch: Thickens the custard so the middle sets soft and creamy.
Aquafaba (optional): The liquid from a can of chickpeas. It works like an egg and helps bind everything together. If you skip it, add 3 more tablespoons of milk.
Vegan butter: Greases the baking dish and adds richness to the custard.
Vanilla extract: Adds warmth. You can also use homemade vanilla extract.
Ground cinnamon: Mexican canela (Ceylon cinnamon) is softer and more aromatic than the cassia cinnamon sold in most US stores.
Pinch of salt: Balances the sweetness of the bread.
Pecans: Add a little soft crunch. Leave them out for a nut-free version.
Raisins (optional): Stir them into the bread mixture if you like them.
For topping: Cinnamon sugar, powdered sugar, or agave syrup, plus extra chopped pecans.
Like it sweeter? Add ¼ cup sugar to the custard mixture.
Vegetarian option: Use dairy milk and butter, and replace the aquafaba with 1 medium egg.
Tips for the Best Bread
Use pan de muerto that’s at least a few days old and feels dry to the touch. Fresh bread falls apart in the custard and makes the pudding soggy. If yours is still soft, cut it into chunks and let it sit out uncovered for a few hours, or until it feels dry.
How to Make Pan de Muerto Bread Pudding
- Prep the bread. Chop the dry pan de muerto into rough chunks and place them in a large bowl.
- Prep the dish. Melt the vegan butter and rub half of it inside your baking dish. Chop the pecans.
- Make the custard. Whisk together the rest of the melted butter, the aquafaba (if using), vanilla, cinnamon, salt, and most of the milk. Add the sugar here too, if using.
- Add the cornstarch. Stir the cornstarch into the remaining milk until smooth, then whisk it into the custard until there are no lumps.
- Combine. Pour the custard over the bread, add the pecans (and raisins, if using), and stir well.
- Let it soak. Spread the mixture into the baking dish and let it sit for 15 minutes while the oven preheats to 350°F.
- Bake. Bake on the center rack for about 40 minutes, until golden on top. Start checking at 30 minutes.
- Serve. Enjoy it warm, at room temperature, or cold, topped with cinnamon sugar, powdered sugar, or agave and extra pecans.
Nancy’s Tips for the Best Pan de Muerto Bread Pudding
• Don’t skip the soak. Letting the bread sit in the custard for 15 minutes while the oven heats is what makes the middle creamy. Without the soak, the inside can bake up dry.
• Dissolve the cornstarch first. Stir it into a little cold milk before adding it to the custard. Cornstarch added straight to the liquid clumps, and the lumps stay in the pudding.
• Start checking at 30 minutes. Every oven is different. The pudding is ready when the top is golden and the center no longer looks wet.
• Soggy pudding? The bread was probably too fresh, or the pudding needed a few more minutes in the oven. Next time, use drier bread. You can also put a soggy pudding back in the oven for 5 to 10 minutes.
How to Serve Pan de Muerto Bread Pudding
Serve it warm, at room temperature, or cold. Top each piece with cinnamon sugar, powdered sugar, or a drizzle of agave, plus a few chopped pecans. My boyfriend is a big meat eater, and he ate half the pan. He loved it and complimented me on the flavor and texture!
It’s a cozy dessert for the days after Día de Muertos, when the ofrenda comes down and the pan de muerto is starting to dry out. It also works for a fall weekend breakfast or holiday brunch. Pair it with a warm cup of champurrado or Mexican hot chocolate. For more ideas, see my vegan Day of the Dead recipes.
How to Store Pan de Muerto Bread Pudding
Let the bread pudding cool, then cover it tightly or move it to an airtight container. It keeps in the fridge for up to 3 days. Reheat single servings in the microwave or warm the whole dish in the oven at 350°F until heated through, or enjoy it cold.
Pan de Muerto Bread Pudding FAQ
What can I do with leftover pan de muerto?
Turn it into bread pudding. Day-old pan de muerto is perfect for it, because dry bread soaks up the custard without falling apart. The orange blossom flavor of the bread carries into every bite.
Can I use conchas or other pan dulce instead?
Yes. Any day-old pan dulce works, including conchas. The flavor will change a little, since you won’t have the orange blossom from the pan de muerto, but the method stays the same.
Can I make it without aquafaba?
Yes. Aquafaba is optional and helps bind the pudding. If you skip it, add 3 more tablespoons of plant milk. For a vegetarian version, use 1 medium egg instead.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Pan de Muerto Bread Pudding (Budín de Pan de Muerto)
Equipment
- 1 8×8 baking dish
Ingredients
- 4 cups chopped day-old pan de muertos* the drier the better
- 1.5 Tablespoons vegan butter melted
- 3 Tablespoons aquafaba optional**
- 2 cups unsweetened soy milk or your favorite plant milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon Mexican canela
- pinch of salt
- 1 Tablespoon corn starch
- ¼ cup pecans chopped
Optional Ingredients
- ¼ cup raisins soaked in 1/2 cup water
- cinnamon sugar for serving
- powdered sugar for serving
- agave syrup for serving
- chopped pecans for serving
Instructions
- Chop the dry, day old pan de muerto into rough chunks. Place in a bowl.
- Melt the butter in the microwave. Rub half into the baking dish. Set aside. Chop the pecans.
- In a separate mixing bowl combine the aquafaba (if using), leftover melted butter, vanilla extract, salt, and ground cinnamon. Pour in 1 3/4 cups of the milk and mix until well combined.
- Pour the cornstarch into the remaining 1/4 cup of milk and stir until there are no lumps. Pour into the mixing bowl with other wet ingredients. Mix or beat until everything is well combined and there are no lumps.
- Pour the liquid mixture over the chopped bread, add the chopped pecans, and stir until well combined.
- Pour the bread pudding into your baking dish. Set aside to allow the bread to soak in the liquid.
- Preheat the oven to 350°F for 15 minutes.
- Bake bread pudding in the center of the oven for 40 minutes or until it's golden on top. Your oven may take less or more time, check after 30 minutes.
- Serve warm or at room temperature or cold. Sprinkle with cinnamon sugar or powdered sugar or agave syrup, and chopped pecans if desired. Enjoy!
Recipe Notes & Pro Tips
If you’d like you can add 1/4 cup of raisins. Soak them in 1/2 cup warm water, drain, and mix in with the pecans.
For a sweeter bread pudding you can add 1/4 cup sugar to the mixture.
Nutrition
(Please notice that this article contains Amazon affiliate links, which may earn us a small commission if you make a purchase through them. Your support helps us continue to provide valuable content.)
Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
