Pudin de Pan [Video+Recipe] Dominican Spiced Bread Pudding

Pudin de pan (Dominican spiced bread pudding) recipe.

Pudin de Pan [Video+Recipe] Dominican Spiced Bread Pudding

Dominican pudín de pan (spiced bread pudding) is chewy, moist, aromatic, and flavorful. It is like no bread pudding I have tasted elsewhere.

Course Dessert

Cuisine Dominican, Latino

Keyword como preparar bread pudding, hispanic bread pudding, spanish style bread pudding

Prep Time 10

Cook Time 45

Total Time 55

Servings porciones

Calories 535kcal

Author Clara Gonzalez

Ingredients

2½ cup evaporated milk or whole milk
2 egg (large)
2 teaspoons vanilla extract
1 teaspoon cinnamon powder
½ teaspoon ginger powder or grated ginger root
½ teaspoon clove powder
½ teaspoon salt
½ cup brown sugar
3 cup day-old bread (5 oz [142 gr]), cut into small cubes
½ cup raisins and/or sultanas, whichever you have
⅓ cup salted butter room-temperature or melted butter

For greasing pan

4 tablespoons salted butter room-temperature or melted butter
½ cup brown sugar for dusting pan

Instructions

1. 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.

2. 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 has soaked in the milk mixture. Add the butter and stir until it melts and mixes completely.
Remove from heat.

3. 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.

4. Prepare the baking pan

Grease a 6-cup baking pan with abundant butter (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.
Preheat the oven at 400°F [200°C].

5. Bake

Bake in a preheated oven for 35 minutes, or until you insert a toothpick and it comes out clean.

6. Remove from mold

Once you remove the pudding from the oven, let it cool down to room temperature. Carefully release the sides from the mold with a toothpick or small knife.
Put a plate or tray on the mold, and turn it over.

7. Serve

Some people prefer it a bit cold (chill in the fridge), although I prefer it at room temperature.

Video

Notes

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