Bread pudding is a traditional dessert with its roots in European home cooking and has become popular in many Latin American countries with local variations. Originally, this dessert emerged as a way to use up stale or hardened bread that was left in homes, thus avoiding food waste. In different regions, it is known by various names: in Mexico and Central America it is simply called "budín de pan", while in countries like Argentina and Chile, it can also be found under the name "pudín de pan". The recipe has evolved over time, incorporating typical ingredients from each region, but it always retains that characteristic mixture of bread, milk, and eggs, which results in a creamy and comforting texture.
This dessert is valued for its simplicity and the possibility of adding complements like dried fruits or a sweet topping, which in some versions includes a special sauce. In the recipe we present, the bread pudding is accompanied by an exquisite whisky sauce, which gives it a distinctive and aromatic touch, perfect for those looking for a more sophisticated flavor without losing the traditional warmth.
