There’s a certain kind of Dominican comfort that lives in a simple pan de agua turned into something magical. Pudín de pan—our budín de pan—was the dessert that appeared after Sunday lunch, at birthday merienditas, and on every holiday table next to Coconut Flan.
It’s humble and homey: day-old bread soaked in three kinds of milk, kissed with cinnamon, a touch of lime zest, and baked over glossy amber caramel. Slice it cold or at room temp, and you’ll taste pura nostalgia. For a full Dominican spread, pair it with a cold glass of Morir Soñando or a warm cup of coffee.
Step-by-Step Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and set it aside. Tear the bread rolls into small pieces into a large mixing bowl. In a separate bowl, combine the whole milk, evaporated milk, and condensed milk; warm in the microwave just until lukewarm (about 1 minute) so the bread hydrates easily. Pour the warm milk mixture over the bread and fold, pressing gently to help the bread break down. Let it soak for about 10 minutes.
Meanwhile, make the caramel: add the sugar to a small saucepan and cook over medium heat, stirring occasionally, until it melts and turns deep golden. Immediately pour the caramel into the loaf pan and carefully tilt to coat the bottom and a bit up the sides (it sets quickly).
Stir the melted butter into the soaked bread. In a medium bowl, whisk the eggs with vanilla, cinnamon, nutmeg, lime zest, and a pinch of salt until well combined; fold this into the bread mixture. Toss the raisins with the flour to coat (this helps keep them from sinking), then fold them in evenly.
Set the caramel-lined loaf pan inside a 13×9-inch (33×23 cm) baking pan. Pour the bread mixture into the loaf pan. Then create a water bath by placing the loaf pan inside a larger baking pan and pouring hot water into the outer pan until it reaches about 1 inch (2.5 cm) up the sides. Bake until a knife inserted in the center comes out clean, about 1 hour. Cool on a rack for 30 minutes, then refrigerate at least 4 hours (or overnight) to set.
To unmold, dip the bottom of the pan in warm water for 5 minutes. Run a thin knife around the edges, invert a serving plate over the pan, and flip confidently—let the caramel sauce cascade over the pudding. Chill until serving time, then slice and enjoy.
Serving Suggestions
Serve cold or slightly chilled with extra caramel spooned over each slice. It pairs beautifully with fresh berries or a dollop of lightly sweetened whipped cream. For a Dominican dessert table, add Coconut Flan, Chocolate Flan. Enjoy with a glass of Morir Soñando or a warm cup of coffee.
Storage Tips
Refrigerate tightly covered for 3 – 4 days. For the neatest slices, cut while cold. To serve warm, microwave individual slices for 15 – 20 seconds. Freeze well-wrapped slices for up to 2 months; thaw overnight in the refrigerator.
Recipe Tips
- Texture options: For a smoother, flan-like pudín, blend the soaked bread and milk before adding the eggs and raisins.
- Bread: Day-old is best; use pan de agua or plain dinner rolls.
- Raisins: Coating them in a little flour helps them stay suspended for even bites.
- Pan and water bath: The water bath promotes a silky, custardy texture and prevents curdling or cracking.
- Make-ahead friendly: This dessert tastes even better the next day, after the flavors have settled.
Pudín de Pan (Dominican Bread Pudding)
Author:Ingredients
- 4 bread rolls torn (about 10–12 oz / 285–340 g total)
- 2 cups 480 ml whole milk
- 1 can 12 fl oz / 354 ml evaporated milk
- 1 can 14 oz / 397 g sweetened condensed milk
- 4 Tbsp 56 g unsalted butter, melted
- 4 large eggs
- 1 tsp 5 ml vanilla extract
- 1 tsp 3 g ground cinnamon
- ¼ tsp 0.5 g ground nutmeg
- 1 tsp about 2 g lime zest
- Pinch of salt about 1 g
- ½ cup 75 g raisins
- 1 tsp 3 g all-purpose flour (to coat raisins)
- For the Caramel
- ¾ cup 150 g granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan. In a large bowl, combine the torn bread with the whole, evaporated, and condensed milks warmed briefly until just lukewarm; fold and press to help the bread soften, then rest 10 minutes.
- Make the caramel by melting the sugar in a small saucepan over medium heat until amber. Immediately pour into the loaf pan and tilt to coat the bottom and a little up the sides.
- Stir the melted butter into the soaked bread. Whisk eggs with vanilla, cinnamon, nutmeg, lime zest, and salt; fold into the bread mixture. Toss raisins with flour and fold in.
- Set the loaf pan in a larger baking pan and pour in hot water to reach 1 inch (2.5 cm) up the sides. Bake about 1 hour, or until a knife inserted in the center comes out clean. Cool 30 minutes, then refrigerate at least 4 hours (or overnight).
- To unmold, dip the pan briefly in warm water, loosen edges with a knife, invert onto a platter, and let the caramel flow over the pudding. Slice and serve chilled.
Notes
- Blend the soaked bread for a smoother, flan-style texture.
- Coating raisins with a teaspoon of flour keeps them from sinking.
- Best served after chilling; flavor deepens by the next day.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Janice says
Is the temperature 350’? It doesn’t say. Thank you!
Vanessa says
Yes, bake at 350 degrees.