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Pudín de Pan

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 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. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

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Questions

What temperature do I cook Pudín de Pan at?

For Pudín de Pan, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 1 hour, in step 7.

Why does Pudín de Pan bake in a water bath?

Step 7 reads: "Place the baking dish inside the water bath and bake for 50 to 60 minutes until set." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 7 sets it up; use hot tap water, not boiling.

What can I use instead of sweetened condensed milk in Pudín de Pan?

The entry for Pudín de Pan calls for 14 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Can I make Pudín de Pan dairy-free?

Yes. The dairy in Pudín de Pan 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.

Does Pudín de Pan contain eggs?

Yes: 4 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Pudín de Pan?

One serving (the recipe makes 8) is about 380 calories, with 9 g protein, 58 g carbohydrate and 12 g fat, plus 1 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Pudín de Pan the day before?

Yes. Step 7 is a built-in pause of 1 hour: "Place the baking dish inside the water bath and bake for 50 to 60 minutes until set." Do everything up to that point ahead of time and pick up at step 8 when you are ready to finish.

Serve it with

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