Bread Pudding

Bread Pudding (or Pudin de pan) is a popular Cuban caramelized, bread-based dessert with a texture between flan and pudding.

📝 Ingredients

• 8 oz. white bread (, bought the day before, cut into small pieces)
• 2 cups whole milk
• 1 cup granulated sugar
• 4 eggs
• 1 cup caster sugar
• 6 tablespoons butter
• 1/4 teaspoon nutmeg
• 1/4 tsp cinnamon
• 1/2 teaspoon vanilla extract
• Stand mixer
• Cake tin
• Double boiler

👨‍🍳 Instructions

1. 1Pour the milk into a bowl, and dip the bread in it. Set aside.
2. 2Add the granulated sugar into a small non-stick pan to prepare the caramel.
3. 3Spread the granulated sugar well in an even layer.
4. 4Turn the heat to medium to high.
5. 5Wait until the caramel begins to set, without stirring.
6. 6As soon as the caramel has started to set, stir a little with a wooden spoon and let the cooking continue.
7. 7After a few minutes, the caramel is ready. The caramel should be golden.
8. 8Immediately and very carefully pour the caramel into a cake tin.
9. 9By tilting the mold, distribute the caramel well, even on the edges. Reserve it at room temperature.
10. 10Preheat the oven to 340 F (170˚C).
11. 11In the bowl of a stand mixer, beat the eggs and caster sugar for 2 minutes at medium speed.
12. 12Add the butter, vanilla, nutmeg and cinnamon and whisk well.
13. 13Add the bread and milk and mix well using the flat beater.
14. 14Pour the mixture over in the cake tin.
15. 15Place the cake tin in a double boiler already filled with boiling water and bake for 1h30 to 2h.
16. 16Check the cooking after 1h30. The pudin de pan is ready when a stick inserted comes out clean.
17. 17Take it out of the oven and let it cool down.
18. 18Using a knife, gently separate the pudin from the sides of the pan.
19. 19Unmold in a cake dish, the caramel will be all over the top and will run slightly around the pudin de pan.