Pudin de Pan Cubano

Pudin de pan is Cuba's answer to bread pudding — a colonial-era dessert born from the need to use stale Cuban bread, enriched with egg custard, warm spices and a generous pour of dark rum, then baked until the top caramelises. It remains a beloved Sunday dessert across the island and among Cuban diaspora communities.

Serves: 6

Ingredients

For the caramel

• 150g (¾ cup) caster sugar
• 3 tbsp (45ml) water

For the pudding

• 400g (14 oz) stale Cuban bread or French baguette, torn into 3cm pieces
• 500ml (2 cups) whole milk
• 200ml (¾ cup) sweetened condensed milk
• 4 eggs
• 60ml (¼ cup) dark rum
• 1½ tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 80g (¼ cup) raisins
• 30g (2 tbsp) unsalted butter, melted, plus extra for the dish

Instructions

1. Preheat the oven to 180°C (350°F). For the caramel, combine the sugar and water in a heavy saucepan over medium heat. Do not stir. Cook for 8–10 minutes until amber. Pour quickly into a buttered 23cm (9 inch) baking dish, tilting to coat the base. Allow to set.
2. Soak the torn bread in the whole milk for 20 minutes, then squeeze lightly — the bread should absorb the liquid but not be dripping.
3. Whisk together the eggs, condensed milk, rum, vanilla, cinnamon and nutmeg. Add the melted butter and stir to combine.
4. Mix the soaked bread with the raisins and pour into the caramel-lined baking dish. Pour the custard mixture evenly over the top, pressing down to ensure absorption. Allow to rest for 10 minutes.
5. Bake for 40–45 minutes until set and the top is golden brown with caramelised spots. A skewer inserted in the centre should come out clean.
6. Allow to cool for 15 minutes before inverting onto a serving plate so the caramel drizzles down. Serve warm or at room temperature.

Cook's Notes: Cuban bread (pan cubano) has a thin, crispy crust and a light, open crumb perfect for absorbing custard. Do not skip resting the assembled pudding — it ensures the custard penetrates the bread fully. Leftovers reheat well in a low oven.