Bread 'Flan' Cake - Recipe & Video

Bread 'Flan' Cake: A moist, creamy pudding with bits of dry fruit, rum and covered in golden syrup, perfect to go with your choice of hot drink.
Course Dessert
Cuisine Latino
Keyword bread pudding, creamy, easy, pudding
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 349kcal
Author Clara Gonzalez


For fruit

  • 1/2 cup [90 g] assorted dry fruits , chopped
  • 1/4 cup [59 ml] golden Dominican rum

For pudding

  • 2 eggs [134 g]
  • 1/2 cup [130 g] of sugar
  • 1/2 teaspoon [1.5 g] cinnamon powder
  • 2 cups [470 ml] of milk (full fat)
  • 6 cups [185 g] of diced milk bread

For caramel

  • 1/2 cup [65 g] of sugar
  • 1/4 cup [59 ml] of water


  • Infuse fruit in rum: Mix fruit and rum, let it sit overnight in the refrigerator (or 8 hours). When it's time to make the pudding separate the fruit from the rum and set both aside to use later in the preparation.
  • Prepare pudding mixture: Crack eggs into a bowl. Add sugar and whisk until it is well mixed and a slightly lighter color. Pour in milk followed by the cinnamon and mix well. Add the bread and stir until all of the bread has soaked some of the liquid. Cover and let it rest in the refrigerator for an hour.
  • Prepare baking pan: Mix water and sugar for the caramel in a small saucepan. Heat over medium-high heat until it turns into a golden color. Remove from the heat and immediately pour into a baking pan (see notes). Make sure to use a holder to grab the pan, as it will be very hot. Coat the pan with the caramel, working quickly before the caramel sets. Once the caramel has hardened, cover the bottom of the pan with the fruit.
  • Preheat oven: Heat oven to 300 ºF [150 C].
  • Making the pudding: Spoon the pudding mixture into the baking pan, making sure not to disturb the caramel or fruits. Cover the pan very tightly with the pudding with aluminum foil.
  • Cook and serve: Bake in bain-marie (hot water bath) for an hour. Remove from the oven and separate the edge from the pan with a toothpick. Let the pudding cool to room temperature and place on a serving plate. Serve at room temperature.



I used this 6-cup bundt cake pan (affiliate link), you can use a similar-sized one.


Calories: 349kcal | Carbohydrates: 59g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 209mg | Potassium: 192mg | Fiber: 1g | Sugar: 41g | Vitamin A: 335IU | Vitamin C: 0.4mg | Calcium: 137mg | Iron: 1.5mg