Rich and creamy with hints of spices, this pudín de pan or budín de pan is a dessert I have such fond memories of growing up enjoying often, and it’s one of my kids’ favorites now.
This Dominican bread pudding is so flavorful, thanks to its generous use of nutmeg and cinnamon. It really is a delight!
Simple to make with straightforward ingredients, this recipe is a must-try. I promise that everyone will love it!
Be sure to try my Pumpkin Spice Rice Pudding and Coffee and Caramel Bread Pudding too!
Ingredients
- Bread Rolls
- Whole Milk
- Evaporated Milk
- Condensed Milk
- Butter
- Eggs
- Vanilla Extract
- Cinnamon
- Nutmeg
- Lime Zest
- Salt
- Raisins
- Flour
- Sugar
How to make pudín de pan
- Break down the bread rolls into small pieces and add to a large mixing bowl. Reserve.
- In a medium bowl, combine the whole milk, evaporated milk, and condensed milk. Place the milk in the microwave for 1 minute and heat it up until just warm. Add the milk mixture to the bread. Fold the milk and the bread together pressing on the bread to break it down further. Set it aside for about 10 minutes to allow the bread to soak up the milk mixture.
- In the meantime, prepare the caramel. Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into a 9″ x 5″ loaf pan. Working quickly, swirl melted sugar around the bottom and sides of the pan to coat.
- Add melted butter to the bread mixture and fold to combine.
- In a separate bowl, whisk together eggs, vanilla extract, cinnamon, nutmeg, lime zest, and salt. Add it to the bread mixture and stir to combine well.
- Coat the rainins with flour and add it to the bread mixture. This will prevent the raisins from sinking to the bottom of the pan. Fold to combine. Pour the bread pudding mixture into the loaf pan.
- Prepare a water bath by placing the loaf pan in a 13×9 baking pan. Fill the outer dish with hot water to 1-inch depth.
- Bake for 1 hour or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place it in the refrigerator for at least 4 hours.
- To unmold, place the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the loaf pan, hold it tightly, and quickly turn it over. Gently, shake the mold to release. Refrigerate until serving time.
Frequently Asked Questions
Pudín de pan is a great dessert to make on the weekend and then enjoy it throughout the week. Keep it covered and refrigerated and it will keep well for up to 5 days. You can also freeze it for up to 3 months and thaw it in the fridge.
I like to make this Dominican bread pudding with rolls. I always have some laying around so it’s a great recipe to use them up in! You can make this with sliced bread or loaves too, just roughly tear or slice into cubes to use.
For the best results use slightly older bread. This will be drier and soak up more of the custard.
You can enjoy this dessert warm or cold. It’s wonderful by itself as a mid-afternoon treat with a cup of coffee, or serve as a dessert with fresh berries or even some ice cream.
Recipe Notes and Tips
- You can also blend the bread and milk together until smooth. This will make for a smoother pudding similar to a flan texture.
- Before adding the raisins to the bread mixture, coat them with flour to prevent the raisins from sinking to the bottom of the pan.
More Dessert Recipes
Pudín de Pan (Dominican Bread Pudding)
Author:Ingredients
- 4 bread rolls
- 2 cups whole milk
- 1 12 oz can evaporated milk
- 1 14 oz can condensed milk
- 4 tablespoons butter melted
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lime zest
- Pinch of salt
- ½ cup raisins
- 1 teaspoon all purpose flour
- ¾ cup sugar
Instructions
- Preheat the oven at 350 degrees.
- Break down the bread rolls into small pieces and add to a large mixing bowl. Reserve.
- In a medium bowl, combine the whole milk, evaporated milk and condensed milk. Place the milk in the microwave for 1 minute and heat it up until just warm. Add the milk mixture to the bread. Fold the milk and the bread together pressing on the bread to break it down further. Set it aside for about 10 minutes to allow the bread to soak up the milk mixture.
- In the meantime, prepare the caramel. Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into a 9″ x 5″ loaf pan. Working quickly, swirl melted sugar around the bottom and sides of the pan to coat.
- Add melted butter to the bread mixture and fold to combine.
- In a separate bowl, whisk together eggs, vanilla extract, cinnamon, nutmeg, lime zest and salt. Add it to the bread mixture and stir to combine well.
- Coat the rainins with flour and add it to the bread mixture. This will prevent the raisins from sinking to the bottom of the pan. Fold to combine. Pour the bread pudding mixture into the loaf pan.
- Prepare a water bath by placing the loaf pan in a 13×9 baking pan. Fill the outer dish with hot water to 1 inch depth.
- Bake for 1 hour or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
- To unmold, place the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the loaf pan, hold tightly and quickly turn over. Gently, shake the mold to release. Refrigerate until serving time.
Notes
- You can also blend the bread and milk together until smooth. This will make for a smoother pudding similar to a flan texture.
- Before adding the raisins to the bread mixture, coat them with flour to prevent the raisins from sinking to the bottom of the pan.
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.