Pudin de Pan [Recipe + Video] Dominican Spiced Bread Pudding
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 porciones
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Calories
535 kcal
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Course
Dessert
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Cuisine
South American, Dominican
Pudin de Pan [Recipe + Video] Dominican Spiced Bread Pudding
Description
This Pudin de Pan combines evaporated milk with aromatic spices like cinnamon, ginger, and clove, creating a gently spiced custard base. Day-old bread cubes soak deeply in this flavorful mixture, enriched further by brown sugar and raisins, producing a tender yet sturdy pudding once baked. Adding eggs introduces structure for a firm custard texture. The butter mixed in helps achieve a smooth, rich mouthfeel.
The pudding is finished in a buttered and sugar-coated baking pan that contributes to a caramelized surface. Baking at 400°F allows the custard to set crisply on top while remaining moist inside. The spices deliver warmth and complexity without overpowering the creaminess.
Pudin de Pan makes a nice dessert or snack served at room temperature or slightly warm. It pairs well with coffee or tea and is a traditional treat to enjoy with family.
The shade of the pudding depends on the type of brown sugar used, resulting in color variations from light to dark amber. The recipe carefully strains the egg mixture to ensure smoothness.
Ingredients
- 2½ cup evaporated milk or whole milk
- 2 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- ½ teaspoon ground ginger or grated ginger root
- ½ teaspoon clove powder
- ½ teaspoon salt
- ½ cup brown sugar
- 3 cup bread 5 oz [142 gr]), cut into small cubes, day-old
- ½ cup raisins and/or sultanas, whichever you have
- ⅓ cup butter room-temperature or melted butter, salted
For greasing pan
- 4 tablespoons butter room-temperature or melted butter, salted
- ½ cup brown sugar for dusting pan
Instructions
1. Mix the eggs
- Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
2. Cook the bread
- In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread has soaked in the milk mixture. Add the butter and stir until it melts and mixes completely.Remove from heat.
3. Mix bread and eggs
- Add the bread to the milk and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan.
4. Prepare the baking pan
- Grease a 6-cup baking pan with abundant butter (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat.Preheat the oven at 400°F [200°C].
5. Bake
- Bake in a preheated oven for 35 minutes, or until you insert a toothpick and it comes out clean.
6. Remove from mold
- Once you remove the pudding from the oven, let it cool down to room temperature. Carefully release the sides from the mold with a toothpick or small knife. Put a plate or tray on the mold, and turn it over.
7. Serve
- Some people prefer it a bit cold (chill in the fridge), although I prefer it at room temperature.
Notes
- The color of the pudding depends on the brown sugar variety used, affecting the final tone of the dessert.
- Use day-old bread cut into small cubes for proper soaking and texture.
- Butter and sugar coating of the baking pan helps create a caramelized crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8porciones
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 767mg | 32% |
| Potassium | 241mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 175mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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