Pudin De Pan (Cuban Bread Pudding) – a delicious recipe with Bread, Milk, Milk, Sugar, Butter, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut up your bread into chunks and put them in a mixing bowl. The harder the bread, the better this comes out. You can use really any kind of bread.
2
Pour the can of evaporated milk and about half the milk over the bread and allow it to soak up for about 5 or 6 hours. It should be absorbed but not liquidy. If it needs more milk, put it in now and let it soak for another hour or so until it's soft and absorbed. Pour in the sugar, butter, eggs and vanilla and mix together with a spoon. Then add the raisins and almonds.
3
Pour into a greased baking pan (I usually use a casserole pan or a square pan) and bake at 350 degrees for about an hour. It should be golden and when you insert a toothpick, it should be clean.
4
Enjoy!
594
kcal
Calories
43
g
Fat
37
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 loaf French Bread Or Any Stale Bread You Have Around The House, 1 can (12 Oz. Can) Evaporated Milk, 1/2 cups Whole Milk, Or 2% Or Cream, 1/2 cups Sugar, Or To Taste, and more.
Yes, Pudin De Pan (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.
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