Caribbean Bread Pudding (Pudín de Pan)

By
Hector Rodriguez
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' Editorial Process
Updated on 02/5/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Caribbean Bread Pudding (Pudín de Pan)

The Spruce / Stephanie Goldfinger
Prep: 15 mins
Cook: 45 mins
Soak Time: 5 mins
Total: 65 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
195 Calories
6g Fat
31g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 195
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 59mg 20%
Sodium 156mg 7%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 3%
Total Sugars 22g
Protein 5g
Vitamin C 0mg 2%
Calcium 108mg 8%
Iron 1mg 6%
Potassium 196mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Every culture seems to have its own version of bread pudding, including 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.​

This recipe for bread pudding is a classic formula, but feel free to customize it to suit your taste. Soak the raisins in some good Caribbean rum or swap them out with another dried fruit.

"The bread pudding was a hit. Moist and brown on top, and flavors spot-on with the perfect amount of cinnamon and sugar. I made it with a small French bread baguette, crusts removed (about 4 1/2 cups of cubes), and it had a nice consistency. It is fantastic with whipped cream or syrup!" —Diana Rattray

Bread Pudding Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1/4 pound stale bread

  • 2 cups hot milk

  • 1/2 cup raisins

  • 4 1/2 teaspoons flour

  • 2 large eggs, beaten

  • 1/2 cup granulated sugar

  • 2 tablespoons melted butter

  • 1/2 teaspoon ground cinnamon

  • 1 pinch salt

Steps to Make It

  1. Gather the ingredients.

    Caribbean Bread Pudding (Pudín de Pan) ingredients

    The Spruce / Stephanie Goldfinger

  2. Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside.

    greased baking pan

    The Spruce / Stephanie Goldfinger

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

    Cut bread into cubes

    The Spruce / Stephanie Goldfinger

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

    In a mixing bowl, soak bread cubes in the hot milk

    The Spruce / Stephanie Goldfinger

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

    Mix the soaked cubes well and then strain off excess milk

    The Spruce / Stephanie Goldfinger

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

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

    The Spruce / Stephanie Goldfinger

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

    Caribbean Bread Pudding (Pudín de Pan) ingredients in a bowl

    The Spruce / Stephanie Goldfinger

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

    Pour the bread mix into the greased baking pan

    The Spruce / Stephanie Goldfinger

  9. 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.

    Caribbean Bread Pudding (Pudín de Pan) in a baking pan

    The Spruce / Stephanie Goldfinger

Can Bread Pudding Be Prepared In Advance?

You can prepare the bread pudding up to one day in advance. Prepare the bread pudding as directed and then cover the pan and refrigerate it until the next day. Let it stand at room temperature for about 20 minutes and then bake as directed.

Recipe Variations

  • Instead of raisins, use 1/2 cup of dried cranberries, chopped dates, or dried blueberries.
  • Add a teaspoon of vanilla extract to the bread pudding batter.
  • Soak the raisins in rum for several hours or overnight. Drain the raisins before adding them to the bread pudding mixture.

How to Store and Freeze

  • Cover the bread pudding or transfer it to an airtight container. Refrigerate the bread pudding within 2 hours and eat it within three to four days.
  • To freeze, wrap portions in plastic cling wrap and then wrap them in heavy duty foil. Put the wrapped bread pudding in a freezer container or zip-close bag. Label and freeze the bread pudding for up to three months.
  • Defrost frozen bread pudding in the refrigerator overnight.

What Kind of Bread Should You Use In Bread Pudding?

For the best texture, use a sturdy bread that will hold up well in the custard mixture, such as French bread or brioche. The bread should be somewhat stale. If your bread is fresh, let it dry on the counter for a few hours or toast it lightly.

Should Bread Pudding Be Served Warm?

Bread pudding can be enjoyed warm, cold, or at room temperature. To reheat cold bread pudding, cover the pan with foil and heat it in a preheated 350 F oven for about 10 minutes, or until it is warm.

How Can You Tell When Bread Pudding Is Done?

Bread pudding is done when a knife inserted into the center comes out clean and there should be no custard leaking out when gently pressed. If you are testing with a food thermometer, look for a temperature of at least 160 F, the minimum safe temperature for eggs.