Authentic Cuban Pudín de Pan. Bread Pudding

Desserts
Written By Ana Hale

Ingredients

For the Bread Pudding

  • 8–9 oz day-old Cuban bread

  • 1 can (12 oz) evaporated milk

  • ½ cup whole milk

  • 1 can (14 oz) sweetened condensed milk

  • 4 large eggs

  • 2 tablespoons dry cooking wine

  • 1 tablespoon vanilla extract

  • ½ teaspoon ground cinnamon

  • Pinch of salt

  • ¼ cup raisins

  • 2 tablespoons rum

For the Caramel

  • ¾ cup granulated sugar

  • 2–3 tablespoons water

Instructions

  1. Soak the raisins.
    Place the raisins in a small bowl with the rum. Let them soak for about 20–30 minutes.

  2. Prepare the bread.
    Tear the day-old Cuban bread into small pieces and place them in a large bowl.

  3. Make the custard.
    In a separate bowl, whisk together the eggs, evaporated milk, whole milk, sweetened condensed milk, cooking wine, vanilla, cinnamon, and salt until well combined.

  4. Soak the bread.
    Pour the milk mixture over the bread. Gently press the bread down so it absorbs the liquid. Let it sit for about 15 minutes, then stir gently until everything is well combined. Fold in the rum-soaked raisins along with any remaining rum.

  5. Make the caramel.
    Add the sugar and water to a small saucepan. Cook over medium heat until the sugar melts and turns a deep golden-amber color. Carefully pour the hot caramel into the bottom of your baking dish, tilting the dish to coat the bottom.

  6. Assemble.
    Allow the caramel to set for a few minutes, then spoon the bread pudding mixture evenly over it.

  7. Prepare a water bath.
    Place the baking dish inside a larger roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the pudding dish.

  8. Bake.
    Bake at 350°F for approximately 1½ hours, or until the center is set and a toothpick inserted in the middle comes out mostly clean.

  9. Cool and chill.
    Remove the pudding from the water bath and allow it to cool completely. Refrigerate for at least 4 hours, but overnight is even better.

  10. Unmold and serve.
    Run a thin knife around the edges. Place a serving plate over the baking dish and carefully flip it over. The caramel will run over the top of the pudín.

Tip: Don’t worry if the bread mixture looks very wet before baking—that moisture is what helps create the rich, soft, custardy texture.

Ana Hale
Hi, I'm Ana

I'm so glad you're here.

If there's one thing I hope you discover while you're visiting this little corner of the internet, it's that no matter what season you're walking through, you never have to walk through it alone.

I'm a faith-inspired author, speaker, and encourager with a passion for helping women find hope, healing, and peace through life's challenges. My faith has carried me through seasons of joy, loss, waiting, and unexpected turns, and those experiences have shaped both my life and my writing.

I wrote Always Enough because I wanted to share my story honestly—the struggles, the healing, and the incredible faithfulness of God through it all. My prayer is that every reader walks away encouraged, knowing they are deeply loved and never beyond God's grace.

Here on my website, you'll find more than books. Through Coffee & Grace, I share reflections, devotionals, and practical encouragement for everyday life. Whether you're looking for hope, a reminder of God's promises, or simply a quiet place to pause for a few minutes, I hope you'll feel at home here.

When I'm not writing, you'll usually find me with a cup of coffee in hand, spending time with my family, working on a quilting project, or enjoying the beauty of God's creation. I believe some of life's sweetest moments happen in the ordinary, where God gently reminds us that His grace is more than enough.

Thank you for being here and allowing me to be part of your journey. I hope you'll stay awhile, explore, and come back often.

Grace & Peace,

Ana Hale

https://anahale.org
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