Caribbean Bread Pudding (Pudín de Pan)

Written by
Hector Rodriguez
A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.
Learn about our editorial process
Hector Rodriguez
Published on 07/25/19 by Hector Rodriguez
A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.
Learn about The Spruce Eats's Editorial Process

Updated 07/25/19

Bread pudding

Matt Bowman/Photodisc / Getty Images
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 8 servings

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

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Grease a 9x9 or 8x8 baking pan and set aside.

  4. Remove and discard crusts from the bread. Cut remaining bread into cubes.

  5. In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.

  6. Mix the soaked cubes well and then strain off excess milk.

  7. Dredge raisins in the flour and then fold into the bread and milk mix.

  8. Add the remaining ingredients to the bowl. Mix well.

  9. Pour the bread mix into the greased baking pan.

  10. Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean.

  11. Top with your favorite dessert topping sauce.

  12. Serve and enjoy!