Pudín de Pan (Dominican Spiced Bread Pudding)

Pudín de Pan (Spiced Bread Pudding)

We Dominicans did not come up with the idea of bread pudding (pudín de pan or budín de pan), it seems to be a near-universal dish, but like everything in our cuisine we gave it our own touch and added a ton of flavor.

And we did that by adding spices, lots of it. In case you haven’t noticed, we love our spices.

Pudín de Pan (Dominican Spiced Bread Pudding)Pudín de Pan (Dominican Spiced Bread Pudding)

With a great combination of spices (how can you go wrong with ginger?) and a soft chewy texture this is going to please everybody around the table. And since we don’t have an “official” Christmas dessert I formally propose we adopt this gem of a dish for that purpose.

Who’s with me?

 Aunt Clara
Pudín de Pan / Budín de Pan Recipe (Dominican Bread pudding)
Prep time
Cook time
Total time
Dominican Pudín de Pan---or budin de pan---is like no bread pudding I have tasted elsewhere: chewy, moist, very aromatic and flavorful. Learn how to make it.
Serves: 8 porciones
  • ¼ cup of brown sugar for dusting pan
  • 4 tablespoons of softened butter for greasing pan
  • 3½ cups of evaporated milk
  • 3 large eggs
  • 1 teaspoon of cinnamon powder
  • ½ cup of sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of grated ginger root or ginger powder
  • ½ teaspoon of clove powder
  • 5 cups (10 oz [284 gr]) of day-old bread cut into small cubes
  • ¼ cup of golden and dark raisins
  • ½ cup of softened butter
  1. Grease a 12-cup baking pan
  2. Coat the bottom of the pan with the brown sugar.
  3. Pre-heat the oven to 400 °F [200 °C]
  4. Mix eggs with half a cup of milk (reserve remaining milk).
  5. Sieve to get rid of undissolved egg parts.
  6. Reserve.
  7. In a deep pot boil the remaining milk over very low heat, adding the cinnamon, sugar, salt, vanilla, ginger and clove powder to it.
  8. When it breaks a boil add the bread cubes and raisins.
  9. While it is still cooking over low heat make sure that all the bread is soaked in milk.
  10. Add remaining butter, mix until the butter has melted and remove from the heat.
  11. Add the egg mixture to it and mix well and fast.
  12. Pour the batter into the baking pan being careful not to disturbe the sugar coating.
  13. Bake until a you insert a knife in the center and it comes out clean (50-60 minutes).
  14. Cool to room temperature before removing from the pan. Serve slightly chilled.
Using different breads will produce bread puddings with different flavors and textures. I personally prefer French bread or pan de agua, but any plain bread will do.
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{ 24 comments… add one }

  • Melva May 18, 2015, 3:09 PM

    Love your recipes … I made it and changed it a bit by adding coconut milk as well and it came out delicious … I also did sugar caramel on the bottom because I didn’t have brown sugar as if I was making flan and let me tell you that it was the best puddin I have ever tasted … Recommend it …

  • Olga October 9, 2014, 7:19 PM

    I love this receip.it works for me cause I always loss out bread but Not nomore….I did it 2 times this week but the FIRtS time it burn and wasn’t rigth cook.so I try again and covered it came delicious ….thanks for the receip Tia Clara .

  • anna isabel martin February 10, 2014, 3:54 PM

    I’m going to try your recipe today, it looks soo good. This is so similar to my mothers recipe but she sometimes added grated apples to it and it was delicious. Thanks for the recipe, I hope it comes out good

  • Jessica November 26, 2013, 4:53 PM

    Hello, given your expertise, do you think we can add canned pumpkin to this recipe to give it a Thanksgiving feel?

    • Aunt Clara November 27, 2013, 11:10 AM

      Jessica, this is not something I have tested, so I cannot tell you how it will turn out. Sorry.

  • melissa June 18, 2013, 1:16 PM

    Does the pudin need to be covered when baking ?

  • Moni November 19, 2012, 6:11 PM

    I remember my tia who makes everything yummy, grating really hard stale bread in order to make pudding de pan. What are your thoughts on that. I have never mafe it myself and I dont know which way to go!

    • Aunt Clara November 20, 2012, 1:31 PM

      You’d have to ask her. I can only recommend what I know: this recipe.

  • Mel November 10, 2012, 11:50 PM

    I was wondering how much salt to put in. I don’t want to over salt or not put enough in. I

    Thank you

    • Wanda November 15, 2012, 12:20 AM

      A pinch of salt should do it or to your taste.

  • Momtotwinz October 16, 2012, 4:08 PM

    Hello, I was just wondering what size/type of pan should I use, I know it says 3″ tall but I’m not sure how big of a pan. Thank you

  • Marlene Mata July 15, 2012, 10:17 AM

    Aunt Clara

    Good morning. Urgent, urgent, and urgent! I made Pudin de pan last year . Oh my! It was the best orgasm I ever had, seriously. I am planning to make it today for my best friend who will visit here from Connecticut. I glanced at your website quickly and noticed some measurement have been changed. The one I printed last year (2011) is very different to the one you have on the website right now. For example – (2011), 1/4 cup brown sugar, 1/4 soft butter, 8 bread slices, 2 cups evaporated milk, 1/2 cups ginger root, 10 cloves, and go on. Your website says the opposite so I am scared that I do not know which one I should use (printout from 2011) or the current one from your website now. Help, tia Clara!

    • Aunt Clara July 15, 2012, 12:44 PM

      Hi Marlene, I have rewritten some of the recipes (and revising all of them) to make the language clearer and the recipes easier to follow. Don’t worry, I have tried this one many times. It works like a charm.

  • Shatu July 5, 2012, 1:38 PM

    Do you use the 1/2 cup of butter just to butter the pan?

    • Aunt_Clara July 5, 2012, 2:28 PM

      After you butter the pan add the remaining butter to the preparation in step 10.

      Thanks for commenting.

      • Shatu July 5, 2012, 6:34 PM

        Oh!! Thank you!! For some reason, I hadn't seen that.

  • Lissette Uyehara June 27, 2012, 8:59 PM

    I noticed that you don't say when to add the salt, but salt is listed as an ingredient. I added the salt with the first group of ingredients. Ojalá me salga bien.

    • Aunt_Clara June 27, 2012, 10:37 PM

      Clever girl! :) It will be fine.

      Thanks for letting me know.

    • Lissette Uyehara June 28, 2012, 3:22 PM

      It turned out great! Now on to eating it. Gracias.

      • Aunt_Clara June 28, 2012, 7:29 PM

        Glad to hear that! That is one of my favorites desserts.

  • arelis February 10, 2012, 6:19 PM

    Tia Clara,

    I want to thank you so much for all of your delicious recipes. I made this bread pudding and it came out soooo good. My family also thanks you. : )

  • juli December 6, 2011, 5:13 PM

    Qs what bread sliced and what do u mean by day old bread?

    • Aunt Clara December 6, 2011, 5:15 PM

      You can use any type of bread, and day-old means just that, bread that is no longer fresh.