Bread pudding with caramel sauce (Argentinian Budín de Pan)

If you've never tried Argentinian bread pudding (Budín de Pan), imagine a dessert that combines the silky texture of flan with the comforting richness of bread pudding. Topped with homemade caramel coating and baked until perfectly golden, it's one of Argentina's most beloved comfort desserts. This gluten-free and dairy-free version delivers all the nostalgic flavor of traditional Budín de Pan while being accessible to those with dietary restrictions. Made with day-old gluten-free bread, almond milk, eggs, and a simple caramel sauce. Whether you're looking for an authentic Argentine dessert, a creative way to use leftover bread, or a crowd-pleasing make-ahead treat, this Argentinian bread pudding recipe deserves a place on your table.

Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can't decide if the last taste lingering in your mouth is lemon, vanilla, or caramel.

And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients - and you've got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.

Don't believe me? Read on.

I wrote extensively about Argentina. During my week-long trip to Argentina, focused more on community work than tourism, I quickly fell for the country's unique blend of European and South American influences, stunning architecture, and incredible food. Among the many culinary delights, flan captured my heart the most.

Every day, flan graced my meals, whether drizzled with dulce de leche or enjoyed plain, warm, or chilled. It was undeniably the national dessert. Yet, despite my love for it, I faced a dilemma: being lactose-intolerant and gluten-sensitive meant that flan didn't quite love me back.

All that changed when I heard about Argentinian bread pudding (similar to Dominican bread pudding). My friend's husband, an Argentinian immigrant to Israel who is now working in Montreal, bragged about finding a recipe for a cake that his kids loved, that took minutes to whip together, and utilized day-old bread… And ended up tasting like flan.

As soon as I heard about it, I knew I had to give it a try. And as I had half a loaf of gluten-free St-Méthode bread lying on top of my fridge, I also knew exactly how I was going to make this Argentinian bread pudding gluten- and dairy-free.

A few words about St-Méthode gluten-free bread. As a recent convert to a gluten-free diet, bread was one of the things I found hardest to give up. I missed my crusty ciabattas with sabich sandwich filling, quick fancy grilled-cheese dinners, and simple egg on toast.

Once I had my St-Méthode gluten-free loaf, the road to making this Argentinian bread pudding was simple. All I had to do was make the simplest caramel sauce, whisk some eggs and soak bread in almond milk. The cake took about 15 minutes to prepare and another hour to bake.

The hardest part about this Argentinian bread pudding was waiting until it cooled so I could remove it from the baking tin.

Once that hurdle was passed, I cut myself a large slice, spooned some more caramel sauce on top, and let my spoon dig deeply into this tall, quivering, beautiful mess of a cake.

And when I tasted it, letting the pudding melt on my tongue and enjoying the perfect contrast from the golden bread bottom, I knew that I had the perfect gluten-free, dairy-free flan.

And I could eat it as much as I liked.

What Is Argentinian Bread Pudding?

Known as Budín de Pan in Argentina, bread pudding is a classic dessert found in homes and restaurants throughout the country. Similar to flan in texture but heartier thanks to soaked bread, it's traditionally made as a way to reduce food waste by repurposing stale bread.

Unlike many North American bread puddings that are heavily spiced, Argentinian bread pudding focuses on simple ingredients and creamy custard flavors, often served with:

• Dulce de leche
• Caramel sauce
• Whipped cream
• Fresh fruit

This version keeps the traditional spirit while making it completely gluten-free and dairy-free.

Ingredient Notes & Substitutions

• Gluten-Free Bread: Day-old bread works best because it absorbs the custard mixture more effectively. Any neutral gluten-free sandwich bread can be used.
• Almond Milk: Unsweetened almond milk keeps this recipe dairy-free, but oat milk, coconut milk, or regular milk work equally well.
• Vanilla: Good-quality vanilla adds depth and enhances the flan-like flavor.
• Caramel Sauce: Traditional Argentine versions often use dulce de leche. For a lighter option, homemade caramel sauce works beautifully or any caramel sauce of your choice.
• Eggs: The eggs create the custard smoother texture that makes this dessert feel so similar to flan.
• For extra-smooth custard: In a large mixing bowl, blend the eggs, milk, vanilla, and sugar together in a blender for a few seconds before pouring it over the bread.

Storage Instructions

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze individual slices for up to 2 months.
• Reheating: Warm in the microwave for 20-30 seconds or enjoy chilled.

Pro Tip: Bake in a Water Bath (Bain-Marie) for the Creamiest Texture

For the smoothest, most custardy Argentinian bread pudding, bake it in a water bath (bain-marie). This classic technique surrounds the baking dish with hot water, allowing the pudding to cook gently and evenly without curdling or cracking.

To create a water bath:

1. Place your bread pudding pan inside a larger roasting pan.
2. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the pudding dish.
3. Transfer everything to the oven and bake as directed.

Using a water bath helps regulate the temperature, creating the silky, flan-like texture that makes Budín de Pan so special. It also prevents the edges from overcooking before the center is set.

Tip: If you're using a springform pan, wrap the outside with a double layer of heavy-duty aluminum foil before placing it in the water bath to prevent leaks.

FAQ

Full disclosure: I received product and monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

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Argentinian bread pudding with caramel sauce (gluten-free, dairy-free)

Ksenia Prints

Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can't decide if the last taste lingering in your mouth is lemon, vanilla, or caramel. And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients - and you've got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Argentinian

Servings 8

Calories 640 kcal

Ingredients

  

1x2x3x

for caramel

• 75 grams ½ cup of sugar
• ½ cup water
• A squeeze of one lemon slice

for bread pudding

• 7 eggs
• 1 cup of sugar
• 800 ml almond or soy milk, warm.
• 300 grams white loaf bread
• 1 tablespoon of lemon zest
• 1 teaspoon vanilla extract

Instructions

 

• Prepare your bundt cake mold by oiling it well (do not pick a very intricate mold). Preheat oven to 350F.
• To prepare caramel, combine sugar, water and lemon juice in a heavy-bottomed stainless steel pot. Heat on medium heat, until sugar has dissolved and mixture starts to boil. Continue to cook until you achieve a light golden colour. Remove from heat, and pour caramel evenly over all the mould, swirling to let it get everywhere. Leave to cool until caramel hardens.
• Cut bread into small cubes and soak it in warm milk in a large bowl.
• In a separate bowl, whisk eggs with sugar, milk and lemon zest. Add mixture to milk-soaked bread. Pour everything into your bundt cake mold.
• Arrange cake mold in the middle of a baking sheet with 2 inches of water, it in the oven. Bake for approximately 1 hour, until a toothpick inserted in the flan comes out clean.
• Let flan cool before attempting to remove it from the pan - this is very important! Once cooled, remove bread pudding from pan. Serve cold or in room temperature, and enjoy!

Nutrition

Calories: 640kcalCarbohydrates: 66gProtein: 21gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.04gCholesterol: 143mgSodium: 235mgPotassium: 543mgFiber: 8gSugar: 39gVitamin A: 209IUVitamin C: 1mgCalcium: 265mgIron: 4mg

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