Bread Pudding for Business (Oven-Baked, Classic Peruvian)

A classic Peruvian-style oven-baked bread pudding with caramel base, two milks (whole + evaporated), butter, four eggs, raisins, orange zest, vanilla, and cinnamon. Baked in a bain-marie for 90 minutes and rested overnight before unmolding — a refined version designed for street food business.

25m Prep

90m Cook

13h 30m Total

8 Servings

budin-de-pan bread-pudding postre dessert street-food negocio caramel raisins bain-marie oven-baked classic day-old-bread aprovechamiento

Ingredients

Caramel

150 g White sugar (for caramel)
75 g Water (for caramel)
Lemon juice (for caramel) (A few drops to prevent crystallization)

Pudding Base

400 g Day-old bread (Broken or cut into pieces — do not remove the crust. Not too hard (not multiple days old). Any type of bread works.)
550 ml Whole milk (UHT) (Heated to just below boiling)
400 ml Evaporated milk
100 g Salted butter (If using unsalted butter, add 2g salt separately)
4 units Eggs (whole) (Approximately 240g — beaten into the mixture)
200 g White sugar (for pudding) (Mixed with dry ingredients before adding to bread)
25 g Milk powder (Mixed with sugar and dry spices)
2 g Ground cinnamon (Mixed with sugar and milk powder)
3 g Orange zest (Zest only the orange outer layer, not the white pith. Can substitute with lemon zest or use half and half.)
70 g Raisins (Corinthian) (Rehydrated in boiling water, then drained and rinsed. Can also soak in 15ml pisco or rum for extra flavor.)
10 ml Vanilla extract or essence (2 teaspoons (5ml each) of pastry vanilla)

Steps

1

Make the caramel: combine 150g white sugar, 75g water, and a few drops of lemon juice in a saucepan over medium heat. Do not stir — just swirl the pan occasionally. Cook until it turns a light golden color. Pour into a 24x9cm mold (or similar) and swirl to coat the base. Allow to cool completely.

Tip: The lemon juice prevents crystallization. A lightly golden caramel (not dark) is preferred here — you want it to provide a Maillard reaction but not be too bitter.

~10 min
2

Break 400g of day-old bread into pieces (or cut). Combine 550ml whole milk with 400ml evaporated milk in a saucepan and bring to just below boiling. Add 100g butter and stir until melted. Pour the hot milk mixture over the bread and work the bread by hand until it is completely soaked and forms a thick paste.

Tip: The hot milk helps the bread soften faster. Do not remove the crust — it adds texture and flavor.

~8 min
3

Rehydrate 70g raisins by submerging in boiling water for a few minutes. Drain and rinse well. Set aside.

Tip: You can also soak the raisins in 15ml of pisco or rum for added fruity aroma instead of water.

~5 min
4

In a separate bowl, mix together: 200g white sugar, 25g milk powder, and 2g cinnamon powder. Add 3g orange zest and 4 whole eggs (about 240g) and mix well. Add 10ml vanilla extract. Fold in the rehydrated raisins.

Tip: Mixing the dry powders (milk powder, cinnamon) with the sugar first ensures they distribute evenly when added to the bread mixture.

~5 min
5

Combine the egg-sugar mixture with the soaked bread mixture. Mix thoroughly until fully incorporated. Pour into the caramel-lined mold.

~3 min
6

Preheat oven to 160°C (conventional) or 140°C (electric/fan). Place the mold in a bain-marie (a larger tray filled with hot water). Bake for 1.5 hours. The bain-marie prevents the caramel from darkening further and keeps the pudding moist.

Tip: If you want a more spongy texture, omit the bain-marie — but use a lighter caramel to prevent burning.

~90 min
7

Remove from oven. Let cool at room temperature for 1–1.5 hours, then refrigerate for at least 12 hours (overnight) before unmolding. The caramel will liquefy during this time, creating a sauce.

Tip: The longer it rests in the refrigerator, the more the caramel liquefies and the flavors deepen. Overnight is strongly recommended.

~810 min
8

To unmold: place the mold briefly in hot water to loosen the caramel. Run a knife tip around the edges. Place a plate on top and flip quickly. The pudding should slide out with the caramel sauce running over it. Serve sliced, optionally garnished with whipped cream or fresh fruit.

Tip: The hot water bath helps the caramel detach cleanly from the mold. The more liquid caramel there is, the more visual appeal when plated.

~5 min

Nutrition (per serving)

320

Calories

Protein

48g

Carbs

12g

Fat

Fiber

Cultural Context

Bread pudding (budín de pan) is a cornerstone of Peruvian home and street dessert culture — an economical use of day-old bread that became a beloved classic. Victor Heredia presents this as his most delicious version among several he has made. The bain-marie technique prevents the caramel from over-darkening and keeps the texture moist. The combination of whole milk with evaporated milk and butter creates a richness that elevates this simple dessert into something suitable for business menus.