Pan de Muerto Bread Pudding (Budín de Pan de Muerto)
This vegan pan de muerto bread pudding turns day-old pan de muerto into a cozy dessert. The bread soaks in a plant milk custard with vanilla and canela, then bakes with pecans until golden on top and creamy inside. Top with cinnamon sugar to serve.
Servings: 4 servings
Calories:
Equipment
- 1 8x8 baking dish
Ingredients
- 4 cups chopped day old pan de muertos*
- 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
- 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!
Notes
PLEASE NOTE nutritional info will depend on the ingredients and brands you use.
*This recipe was made using my pan de muerto that was a few days old. Use your own homemade or store-bought bread, just make sure it's dry.
**Aquafaba is the brine from canned chickpeas. I use it as an egg replacer in my recipes. It helps bind the ingredients together. If you don't have any or don't want to use it then substitute it by adding 3 more tablespoons of milk or for vegetarians use 1 medium egg.
Add-ons:
If you'd like you can add 1/4 cup of raisins. Soak them in 1/2cup warm water, drain, and mix in with the pecans.
For a sweeter bread pudding you can add 1/4 cup sugar to the mixture.
If you'd like you can add 1/4 cup of raisins. Soak them in 1/2cup 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
Serving: 4servings
