Pudin De Pan Cubano

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Cuban bread pudding made with cuban bread and rum soaked raisins

Cook Time1 30

Soaking time45

Total Time2 15

Course: Dessert

Cuisine: cuban

Servings:

Calories: 657kcal

Author: Cari

Preheat the oven to 350°
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. Allow to the caramel to cool and harden completely

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 any remaining rum into the custard. Fold to combine 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.

Keep it alcohol free: No interested in rum soaked raisins? Simply omit the rum.
Use Different Bread: If Cuban bread isn't available, French bread, Italian bread, or a sturdy white loaf can be used as a substitute.
Swap the Raisins: Replace raisins with dried cranberries, chopped dates, or golden raisins for a different flavor profile.
Extra Warm Spices: Add a pinch of cinnamon or nutmeg to the custard for additional warmth and sweetness.
Make It Dairy-Free: Substitute the evaporated milk with a dairy-free alternative such as coconut milk or oat milk, keeping in mind that the texture and flavor will vary slightly.

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.