Cuban Bread Pudding Recipe

Name: Cuban Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf bread cuban, use a fresh loaf of bread if you can't find Cuban bread; 4 large eggs; 2 1/2 cup milk whole fat; 1 cup sugar or to taste; 2 teaspoons vanilla extract; 1 teaspoon cinnamon ground; 1 cup butter, unsalted melted; 2 teaspoons dark rum; 2 teaspoons white wine dry; 1 cup raisins, seedless; 1 each lemon peel, freshly grated; 1/2 teaspoon salt

Servings: persons

1 loaf bread cuban, use a fresh loaf of bread if you can't find Cuban bread
4 large eggs
2 1/2 cup milk whole fat
1 cup sugar or to taste
2 teaspoons vanilla extract
1 teaspoon cinnamon ground
1 cup butter, unsalted melted
2 teaspoons dark rum
2 teaspoons white wine dry
1 cup raisins, seedless
1 each lemon peel, freshly grated
1/2 teaspoon salt

1
Beat the eggs in a large bowl.
2
Beat in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt.
3
Cut the fresh bread into one inch small pieces.
4
Add bread pieces into bowl and stir until well combined.
5
Stir in raisins.
6
Preheat the oven to 375F (190C).
7
Butter bottom of a 9-inch cake pan or a brownie pan and transfer the mixture in the dish.
8
Bake for about 1 hour or until golden brown and a toothpick inserted comes out clean.
9
Let cool in the pan on a wire rack for 20 minutes.
10
Sprinkle with powdered sugar.
11
Slice and serve warm, at room temperature or chilled.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 loaf bread cuban, use a fresh loaf of bread if you can't find Cuban bread, 4 large eggs, 2 1/2 cup milk whole fat, 1 cup sugar or to taste, and more.

Yes, Cuban Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cuban Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions