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Pudin de Pan [Recipe + Video] Dominican Spiced Bread Pudding
5 from 14 votes

Pudin de Pan [Recipe + Video] Dominican Spiced Bread Pudding

Pudin de Pan is a Dominican-style spiced bread pudding made by soaking day-old bread cubes in a warm mixture of evaporated milk infused with cinnamon, ginger, clove, and brown sugar, then combined with eggs and raisins. The batter is baked to form a moist, warmly spiced custard dessert with a rich texture and comforting flavors. This recipe uses both evaporation milk and warming spices that contribute to its distinct character and sweetness.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 8 porciones
Calories: 535 kcal
Course: Dessert
Cuisine: South American, Dominican

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
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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
  1. Bake in a preheated oven for 35 minutes, or until you insert a toothpick and it comes out clean.
6. Remove from mold
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 8 porciones

Amount Per Serving

Calories 535

% 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.