Pudín de Pan

Name: Pudín de Pan
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Cuban
Ingredients: 1 cup granulated sugar; 8 cups stale white bread, cubed; 12 oz evaporated milk; 14 oz sweetened condensed milk; 4 large eggs, beaten; 4 tbsp unsalted butter, melted; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 cup raisins

A classic Cuban bread pudding baked over a layer of sweet amber caramel, featuring a rich custard soaked into stale bread with warm spices and raisins.

80 minMediumServes 8380 cal/serving

CubanDessertStovetop and OvenVegetarianNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup granulated sugar
8 cups stale white bread, cubed
12 oz evaporated milk
14 oz sweetened condensed milk
4 large eggs, beaten
4 tbsp unsalted butter, melted
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup raisins

Instructions

1

Preheat oven to 350F and place a large roasting pan on the center rack with 1 inch of warm water.
2

Heat 1 cup granulated sugar in a small saucepan over medium heat without stirring until melted into golden caramel.
3

Immediately pour the caramel into a 9-inch baking dish, tilting to coat the bottom completely.
4

In a large bowl, soak 8 cups cubed stale white bread in 12 oz evaporated milk and 14 oz sweetened condensed milk for 10 minutes.
5

Whisk in 4 beaten large eggs, 4 tbsp melted unsalted butter, 2 tsp vanilla extract, and 1 tsp ground cinnamon until smooth.
6

Fold in 1/2 cup raisins and pour the mixture into the caramel-lined dish.
7

Place the baking dish inside the water bath and bake for 50 to 60 minutes until set.
8

Cool completely on a wire rack, then chill in the refrigerator before turning out onto a serving platter.

Questions

Can I make Pudín de Pan dairy-free?

Yes. The dairy in this entry is 12 oz evaporated milk, 14 oz sweetened condensed milk, 4 tbsp unsalted butter, melted. Swap the evaporated milk for a plant-based version of the same product; the sweetened condensed milk for a plant-based version of the same product; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pudín de Pan gluten-free?

Yes. The gluten in this entry is 8 cups stale white bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pudín de Pan keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Pudín de Pan?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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