Pudín de Pan (Spiced Bread Pudding)

This is the Pudín de Pan Recipe (Dominican Spiced Bread Pudding) if you like it chewy, moist, aromatic, and flavorful. It's like no bread pudding I have tasted elsewhere.

| Lee en Español | Jump to Recipe |

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.

The spices

In almost all Dominican desserts, spices are a fundamental part. Cinnamon and cloves are used in many of them. Other spices used in desserts are ginger (OK, technically it is a root vegetable), star anise, and others.

This Pudin de Pan recipe is all about spices

In bread pudding, the combination of spices that is used varies from house to house, but in my home recipe, we go pedal to the metal: cinnamon, ginger, and cloves. And if I felt a little more adventurous, even a pinch of powdered allspice berries.

About our recipe

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.

Pudín de Pan (Spiced Bread Pudding) is a great way to use leftover day-old bread. One of our favorite ways to do so.

Who's with me?

[Recipe + Video] Dominican Pudín de Pan

By: Clara Gonzalez

Pudín de Pan Recipe (Dominican Spiced Bread Pudding): It's like no bread pudding I have tasted elsewhere: chewy, moist, aromatic and flavorful.

5 from 3 votes

Print Recipe Guarda Pin

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dessert

Cuisine Dominican, Latino

Servings 8 porciones

Calories 535 kcal

Ingredients

• 2 ½ cups of evaporated milk
• 2 large eggs
• 2 teaspoons of vanilla extract
• 1 teaspoon of cinnamon powder
• ½ teaspoon of grated ginger root or ginger powder
• ½ teaspoon of clove powder
• ¼ teaspoon of salt
• ½ cup of brown sugar
• 3 cups (5 oz [142 gr]) of day-old bread cut into small cubes
• ¼ cup of golden and dark raisins, Or whichever you have
• ⅓ cup of softened butter

For greasing pan

• 4 tablespoons butter room temperature
• ¼ cup of brown sugar for dusting pan

Instructions

 

• 
  Mix the eggs: Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
• 
  Cook the bread: In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread is soaked in the milk. Add the butter and stir until it melts and mixes completely.

  Remove from heat.
• 
  Mix bread and eggs: Add the bread to the milk and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan.
• 
  Prepare the baking pan: Butter a 6-cup baking pan (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat.
• 
  Bake: Bake in a preheated oven at 400°F [200°C] for 35 minutes, or until you insert a toothpick and it comes out clean.
• 
  Remove from mold: Once you remove the pudding from the oven, let it cool down to room temperature. Carefully remove it from the mold with a toothpick. Put a plate or tray on the mold, and turn it over.
• 
  Serve: Some people prefer it a bit cold (put it in the fridge), although I prefer it at room temperature.

Video

Notes and Tips

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.

The final color of the cake will depend on the color of the sugar you use, you will notice that the photos and videos have cakes of different tones, it is because in both cases I used the sugar I had at hand.

Nutrition

Calories: 535kcalCarbohydrates: 76gProtein: 16gFat: 19gSaturated Fat: 10gCholesterol: 90mgSodium: 767mgPotassium: 241mgFiber: 4gSugar: 34gVitamin A: 471IUVitamin C: 1mgCalcium: 175mgIron: 4mg

READERS SEARCHED FOR como preparar bread pudding, hispanic bread pudding, spanish style bread pudding

More recipes

- Flan de Pan Bread Pudding
- Bread pudding by Marnely