Pudin De Pan Cubano

This pudín de pan Cubano is more than just a dessert—it's a cherished family recipe that brings back some of my favorite childhood memories. My father, who was a chef in Cuba, loved making this classic bread pudding, and it quickly became one of his signature desserts at home. Like many traditional Cuban recipes, it was a delicious way to make use of day-old Cuban bread, transforming simple ingredients into something rich, comforting, and full of flavor. I grew up enjoying this sweet treat at family gatherings and special occasions, and every bite reminds me of the recipes and traditions my dad passed down through the years.

Key ingredients for Cuban budín de pan

For a complete list of ingredients and quantities, scroll down to the recipe card

• Cuban Bread – The foundation of this traditional dessert, soaking up the custard mixture while providing the perfect texture.
• Evaporated Milk – Adds richness and creaminess, helping create the smooth, custard-like consistency that makes bread pudding so comforting.
• Eggs – Bind the ingredients together and give the pudding its classic structure and silky texture.
• Raisins – A classic addition that adds bursts of natural sweetness and chewy texture throughout the pudding.
• Vanilla Extract – Infuses the dessert with warm, sweet flavor that complements the caramelized notes of the bread pudding.

How to make this bread pudding recipe

• In a small bowl, place the raisins and the rum. Allow the raisins to soak for 30 minutes. Set aside.
• Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into your 9x5 non stick loaf pan.

• In a large bowl, whisk the eggs then pour the evaporated milk, whole milk, salt, sweetened condensed milk and vanilla extract. Mix until all combined.

• Tear the cuban bread into one inch pieces. Add the bread pieces, vino seco, the rum soaked raisins and remaining rum into the custard and allow to soak for 15 minutes.

• Ladle the bread mixture into the prepared loaf pan over the set caramel.

• To prepare the bain-marie, place the loaf pan inside a larger baking dish. Add hot water to the larger baking dish to come halfway up the sides of the pudding dish.

• Bake for 1 hour and 30 minutes or until a wooden skewer or toothpick inserted in the center comes out clean.
• Allow to cool completely to room temperature before placing it in the refrigerator for at least 4 hours, ideally overnight.
• Run a knife around the edges. Invert onto a serving plate to release the loaf. Serve and enjoy!

Storage instructions for this budin de pan

Room Temperature

• Cuban pudín de pan can be stored at room temperature for up to 2 hours after serving, but should not be left out any longer than that due to the egg and milk based custard components of the dish.

Refrigerator Storage

• Once fully cooled, wrap the pudín de pan tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4-5 days.
• The flavors of pudín de pan actually deepen and develop beautifully overnight, making it an ideal make ahead dessert that tastes even better the next day.
• Serve it cold straight from the refrigerator or allow it to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.

Reheating

• To reheat individual slices, place them in the microwave for 20-30 second intervals until warmed through.
• For reheating a larger portion, cover with foil and warm in the oven at 325°F for about 10-15 minutes until heated through.
• Add a small drizzle of warm caramel sauce over the top before serving to refresh the flavors and bring the dish back to its freshly baked glory.

Freezing

• Pudín de pan freezes surprisingly well for up to 2-3 months when wrapped tightly in plastic wrap and stored in a freezer safe airtight container.
• To thaw, transfer from the freezer to the refrigerator overnight and allow it to defrost slowly for the best texture and flavor.
• It is best to freeze pudín de pan without any caramel topping and add fresh caramel sauce after reheating for the most delicious and fresh tasting result.

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