Bread Pudding

Ingredients

• 227 g (8 oz)white bread, bought the day before and cut into small pieces
• 473 ml (2 cups)whole milk
• 200 g (1 cup)granulated sugar
• 4eggs
• 200 g (1 cup)caster sugar
• 85 g (6 tablespoons)butter
• ¼ teaspoonnutmeg
• ¼ teaspooncinnamon
• ½ teaspoonvanilla extract
• 1stand mixer
• 1cake tin
• 1double boiler

Instructions

1. 1

   Soak the bread

   Pour the milk into a bowl, dip in the bread pieces and set aside.

2. 2

   Start the caramel

   Put the granulated sugar in a small non-stick pan.

3. 3

   Spread the sugar

   Spread the sugar in an even layer across the pan.

4. 4

   Heat the pan

   Set the heat to medium-high.

5. 5

   Let it set

   Wait for the caramel to begin setting without stirring.

6. 6

   Stir the caramel

   As soon as it starts to set, stir it briefly with a wooden spoon, then continue cooking.

7. 7

   Check the colour

   After a few minutes, the caramel should be ready and golden.

8. 8

   Pour into tin

   Immediately and carefully pour the hot caramel into a cake tin.

9. 9

   Coat the tin

   Tilt the tin to spread the caramel over the base and edges, then leave it at room temperature.

10. 10

    Preheat the oven

    Heat the oven to 170°C (340°F).

11. 11

    Beat eggs and sugar

    In a stand mixer bowl, beat the eggs and caster sugar at medium speed for 2 minutes.

12. 12

    Add flavourings

    Add the butter, vanilla, nutmeg and cinnamon, then whisk well.

13. 13

    Mix in bread

    Add the bread and milk and combine well with the flat beater.

14. 14

    Fill the tin

    Pour the mixture into the caramel-lined cake tin.

15. 15

    Bake in water

    Set the tin in a double boiler already filled with boiling water and bake for 1 hour 30 minutes to 2 hours.

16. 16

    Test for doneness

    Check after 1 hour 30 minutes. The pudding is ready when a stick inserted into it comes out clean.

17. 17

    Cool the pudding

    Remove it from the oven and leave it to cool.

18. 18

    Loosen the edges

    Gently run a knife around the sides of the tin to release the pudding.

19. 19

    Turn out to serve

    Invert the pudding onto a cake dish; the caramel will cover the top and run a little around the sides.

What is Cuban bread pudding?

Known as pudín de pan, Cuban bread pudding is a Caribbean dessert made by soaking bread in a sweet, egg-rich mixture and baking it with caramel. Its texture sits between a set pudding and flan.

Day-old bread gives this version structure while absorbing the milk mixture. The caramel-lined tin creates a glossy topping when the pudding is turned out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2762 calories, 63g protein, 539g carbs, 45g fat.

The bread and sugars provide most of the carbohydrates, while the eggs and milk contribute protein. Butter, whole milk and eggs supply much of the fat. Serve a slice with fresh fruit to add a contrasting, lighter element to the plate.

The bread and milk

Day-old bread: slightly dry pieces take up the milk without immediately falling apart. Cut them small so they can be mixed evenly into the batter.

Soaking: dip the bread in the milk before preparing the caramel. This gives it time to soften while you work on the topping.

Making the caramel

Even layer: spread the granulated sugar across the pan so it heats evenly. Leave it undisturbed at first, as the method directs.

Golden colour: once the caramel starts to set, stir briefly and keep cooking until it turns golden. Pour it into the tin straight away, taking care because hot caramel can cause burns.

Mixing the pudding

Eggs and caster sugar: beat them together at medium speed for 2 minutes to start the mixture. Then add the butter, vanilla, nutmeg and cinnamon.

Bread mixture: use the flat beater to combine the soaked bread and milk with the egg mixture. Mix until the ingredients are well incorporated.

Baking in a water bath

Boiling water: place the cake tin in the double boiler after it has been filled with boiling water. The water bath surrounds the tin as the pudding bakes.

Doneness: begin checking after 1 hour 30 minutes, and allow up to 2 hours. A stick inserted into the pudding should come out clean.

Cooling and serving

Cooling: let the pudding cool before loosening it from the tin. Run a knife gently around the sides to help release it.

Turning out: invert it onto a cake dish so the caramel coats the top and runs around the edges. Serve in slices once it is ready to cut.

Recipe notes & tips

• Use bread bought the day before, as specified, so it can absorb the milk.
• Spread the caramel sugar evenly before heating it.
• Keep a close eye on the caramel and transfer it to the tin as soon as it is golden.
• Tilt the tin carefully to coat its edges before the caramel sets.
• Begin testing the pudding at 1 hour 30 minutes, then continue baking if the stick does not come out clean.

Variations

• Citrus note: add finely grated orange zest to the egg mixture for a bright aroma.
• Raisin version: fold raisins into the soaked bread mixture before baking.
• Warm spice: increase the cinnamon slightly for a more pronounced spiced flavour.
• Bread choice: use another plain, slightly stale white loaf if you do not have the specified bread.
• Serving idea: offer slices with fresh fruit for a fresh contrast to the caramel.

Common mistakes to avoid

• Stirring too early: let the sugar begin to set before stirring it briefly with a wooden spoon.
• Uneven caramel: spread the sugar in an even layer in the pan before heating.
• Waiting to pour: transfer the golden caramel to the cake tin immediately, before it hardens in the pan.
• Skipping the water bath: use the double boiler filled with boiling water as directed for baking.
• Unmoulding too soon: cool the pudding and loosen its sides gently with a knife before turning it out.

How to store

Cover and refrigerate leftover pudding, and eat it within 3–4 days. Serve chilled or warm individual portions gently until just heated through.

Frequently asked questions