Make Budín de Pan: A Nochebuena Tradition!

When Alma and her family’s usual Nochebuena traditions go awry, Alma learns that there can still be joy, even when things don’t go as planned. Nochebuena, or “Good Night,” takes place on Christmas Eve. In Hispanic households across the globe, Nochebuena is the biggest holiday feast of the year.

Budín de pan is a traditional Puerto Rican holiday dessert and is often enjoyed as part of the Nochebuena feast. And while budín de pan is definitely traditional, this particular budín recipe — using pineapples and cherries instead of the usual raisins — plays with the notion that traditions don’t have to be followed exactly the same way every year. Here’s how to make Puerto Rican bread pudding!

Directions

In a large bowl, beat the eggs, milks, vanilla, spices, salt, and the juice from the can of pineapple rings. Set aside about 5 pineapple rings from the can (these will line the bottom of the Bundt pan), then chop up the remaining pineapple rings and add to the bowl. Set aside.

Time to rip up some bread! This part is especially fun for little hands. Together, break up the bread into bite-sized pieces. They don’t have to be perfect! As you tear, talk about how fun it is that stale bread can be transformed into something new and yummy!

Add the bread pieces to the milk mixture. Use a rubber spatula to gently stir up the pieces, until all of the bread is soaked in the mixture. Let the bread sit in the mixture for about 10 minutes.

While the bread soaks, preheat the oven to 350 degrees, then prepare the Bundt pan. Drizzle the maple syrup inside the Bundt pan, coating the sides and bottom as best as you can. Next, place each of the set-aside pineapple rings along the bottom of the pan. Drop one maraschino cherry in the center of each ring.

Pour the soaked bread pieces carefully into the prepared Bundt pan, then place in the preheated oven and bake for about an hour. Ask your child what they think the pudding might look like once it’s baked and flipped over.

Check to make sure that the budín is done by sticking a knife through to the bottom. If it comes out clean (and the budín isn’t jiggling but seems firm), remove the pan from the oven and leave to cool for about 10 minutes.

Carefully flip the budín out of the Bundt pan. (You may need to run a knife or spatula along the sides to loosen before flipping.) Ask your child if the budín looks how they imagined it would, or if it surprises them. Enjoy budín warm with friends and family, and maybe with a little vanilla ice cream, too!

This budín de pan recipe has been adapted from my grandmother Luz Maria Martinez’s personal recipe. Budín de pan is typically made with raisins, or added sugar, and sometimes butter — the variations are endless! But Luz Maria always made hers with pineapples and maraschino cherries, which made for a beautifully festive family tradition.

Want to try more recipes inspired by “Alma’s Way?” Make Abuela Cecilia’s mofongo and piragua to share with a friend to continue the fun!