Bread Pudding

Name: Bread Pudding
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 people
Ingredients: 8 oz. white bread; 2 cups whole milk; 1 cup granulated sugar; 4 eggs; 1 cup caster sugar; 6 tablespoons butter; ¼ teaspoon nutmeg; ¼ tsp cinnamon; ½ teaspoon vanilla extract; Stand mixer; Cake tin; Double boiler

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Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
8 people
Calories
2762 kcal
Course
Dessert
Cuisine
Cuban, Caribbean

Bread Pudding

Travis Saunders

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Bread Pudding (or Pudin de pan) is a popular Cuban caramelized, bread-based dessert with a texture between flan and pudding.

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Ingredients

Servings

8 oz. white bread , bought the day before, cut into small pieces
2 cups whole milk
1 cup granulated sugar
4 eggs
1 cup caster sugar
6 tablespoons butter
¼ teaspoon nutmeg
¼ tsp cinnamon
½ teaspoon vanilla extract

Equipment

Stand mixer
Cake tin
Double boiler

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Instructions

Pour the milk into a bowl, and dip the bread in it. Set aside.
Add the granulated sugar into a small non-stick pan to prepare the caramel.
Spread the granulated sugar well in an even layer.
Turn the heat to medium to high.
Wait until the caramel begins to set, without stirring.
As soon as the caramel has started to set, stir a little with a wooden spoon and let the cooking continue.
After a few minutes, the caramel is ready. The caramel should be golden.
Immediately and very carefully pour the caramel into a cake tin.
By tilting the mold, distribute the caramel well, even on the edges. Reserve it at room temperature.
Preheat the oven to 340 F (170˚C).
In the bowl of a stand mixer, beat the eggs and caster sugar for 2 minutes at medium speed.
Add the butter, vanilla, nutmeg and cinnamon and whisk well.
Add the bread and milk and mix well using the flat beater.
Pour the mixture over in the cake tin.
Place the cake tin in a double boiler already filled with boiling water and bake for 1h30 to 2h.
Check the cooking after 1h30. The pudin de pan is ready when a stick inserted comes out clean.
Take it out of the oven and let it cool down.
Using a knife, gently separate the pudin from the sides of the pan.
Unmold in a cake dish, the caramel will be all over the top and will run slightly around the pudin de pan.