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Pudin de Pan (Classic Cuban Bread Pudding) Recipe

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Pudin de Pan is a classic Cuban bread pudding that combines soft bread soaked in a rich custard made with evaporated and sweetened condensed milk, eggs, and warm spices. This traditional dessert is flavored with raisins soaked in spiced rum and topped with sliced almonds, baked in a caramel-coated dish to create a luscious and comforting treat perfect for any occasion.

Ingredients

Bread and Nuts

  • 4 cups torn soft bread (brioche, challah, or any stale white loaf)
  • 2 tablespoons sliced almonds

Custard

  • 4 large eggs
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup white sugar

Soaked Raisins

  • 1/3 cup raisins
  • 2 tablespoons spiced rum

Instructions

  1. Soak the Raisins: In a small bowl, combine the raisins with the spiced rum. Let them soak for a few minutes until they become plump and flavorful. Set this mixture aside to use later.
  2. Prepare the Custard: In a large mixing bowl, whisk the eggs thoroughly. Add the evaporated milk, sweetened condensed milk, vanilla extract, ground cinnamon, and nutmeg. Mix until all ingredients are well combined to create a smooth custard.
  3. Combine Bread with Custard: Add the torn bread pieces into the custard mixture. Gently press the bread down to ensure it soaks up the custard evenly. Set this aside, allowing the bread to absorb the liquids fully.
  4. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pudding.
  5. Make the Caramel Base: In a large skillet or saucepan over medium heat, add the sugar. Stir gently as the sugar melts and turns an amber color. Immediately pour the caramelized sugar into an 8×8 inch baking dish. Swirl the dish to coat the bottom evenly and allow the caramel to set.
  6. Incorporate Raisins and Almonds: Fold the soaked raisins (including the spiced rum) and sliced almonds into the custard and bread mixture gently to distribute them evenly.
  7. Assemble the Pudding: Using a ladle, pour the custard and bread mixture into the caramel-coated baking dish, spreading it evenly over the caramel layer.
  8. Bain-Marie Setup: Place the baking dish inside a larger baking dish. Carefully add hot water into the larger dish until it reaches halfway up the sides of the pudding dish. This water bath will help the pudding cook evenly and gently.
  9. Bake the Pudding: Bake in the preheated oven for 1 hour and 40 minutes. To check doneness, insert a toothpick in the center; it should come out clean. If not, continue baking in 10-minute increments until done.
  10. Cool and Chill: Remove the pudding from the oven and let it cool completely at room temperature. Then place it in the refrigerator for at least 1 hour to set firmly.
  11. Unmold and Serve: Run a knife around the edges of the pudding dish to loosen it. Invert the dish onto a serving plate to release the pudding. Slice and serve chilled, enjoying the smooth texture and rich flavors.

Notes

  • For best results, use stale or day-old bread as it absorbs the custard better without becoming overly soggy.
  • If you prefer a non-alcoholic version, substitute the spiced rum with orange juice or omit entirely.
  • Be careful when melting the sugar for caramel as it can burn quickly; remove from heat as soon as it turns amber.
  • The water bath (bain-marie) is essential to gently cook the pudding and prevent cracking or drying out.
  • Allow the pudding to chill before serving for best texture and flavor development.

Find it online: https://flavorspath.com/pudin-de-pan-classic-cuban-bread-pudding-recipe/