Pudin de Pan (Cuban Bread Pudding with Rum Raisins + Almonds)

It's like flan and bread pudding had a baby! This classic Cuban pudin de pan is a rich, custardy, bread pudding made with torn brioche, sweetened condensed milk, and a warm mix of cinnamon, nutmeg, and vanilla. The best part? It’s baked over homemade caramel and packed with rum-soaked raisins and sliced almonds for extra flavor in every bite!

📝 Ingredients

• 1/3 cup raisins
• 2 tablespoons spiced rum
• 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
• 4 cups torn soft bread ((brioche, challah, or any stale white loaf))
• 2 tablespoons sliced almonds

👨‍🍳 Instructions

1. 1In a small bowl, add raisins with the rum. These will soak for a few minutes and get plump and delicious. Set aside.
2. 2In a large mixing bowl, whisk the eggs then pour the evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix until all combined.
3. 3Add the torn bread in a bowl, gently pressing the bread into the custard so it soaks it all evenly. Set aside.
4. 4Preheat the oven to 350°F.
5. 5Add the sugar to a large skillet or saucepan. Cook over medium heat, stirring gently, until the sugar melts and turns amber.
6. 6Immediately pour into a baking dish (an 8x8 works well). Swirl to coat the bottom. Let it set before adding the custard. Set aside.
7. 7Gently fold in the raisins with the rum (yes, add the rum too!) and sliced almonds into the custard.
8. 8Using a ladle, transfer the mixture in the baking dish over the set caramel.
9. 9Place the baking dish inside a larger baking dish. Add hot water to the larger baking dish to come halfway up the sides of the pudding dish.
10. 10Bake for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. If the toothpick does not come out clean, continue to bake in 10 minute increments until the toothpick comes out clean.
11. 11Remove from the oven. Allow to cool completely before placing the fridge for at least 1 hour.
12. 12Run a knife around the edges. Invert onto a serving plate to release the loaf. Serve and enjoy!