Caribbean Bread Pudding (Pudín de Pan)
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The Spruce / Stephanie Goldfinger
Every culture seems to have its own version of bread pudding, even in the Caribbean. Spanish speaking islands call it pudín de pan. This sweet dessert is an excellent way to use up stale bread before it spoils.
Ingredients
- 1/4 pound stale bread
- 2 cups hot milk
- 2 eggs (beaten)
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter (melted)
- Pinch of salt
- 1/2 cup raisins
- 4 1/2 teaspoons flour
Steps to Make It
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Gather the ingredients.
The Spruce / Stephanie Goldfinger
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Pre heat oven to 350 F. Grease a 9x9 or 8x8 baking pan and set aside.
The Spruce / Stephanie Goldfinger
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Remove and discard crusts from the bread. Cut remaining bread into cubes.
The Spruce / Stephanie Goldfinger
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In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
The Spruce / Stephanie Goldfinger
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Mix the soaked cubes well and then strain off excess milk.
The Spruce / Stephanie Goldfinger
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Dredge raisins in the flour and then fold into the bread and milk mix.
The Spruce / Stephanie Goldfinger
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Add the remaining ingredients to the bowl. Mix well.
The Spruce / Stephanie Goldfinger
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Pour the bread mix into the greased baking pan.
The Spruce / Stephanie Goldfinger
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Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream if desired.
The Spruce / Stephanie Goldfinger