Dominican Bread Pudding (Pudín de Pan) + Video
Soft, creamy, and warmly spiced with cinnamon, this Dominican Pudín de Pan is pure comfort. Made with simple ingredients, it’s the kind of dessert that brings back childhood memories of family gatherings and cozy kitchens.
Ingredients for Dominican Pudín de Pan
For the Base: Bread, eggs, milk, and condensed milk create a rich, custardy texture.
For Flavor: Cinnamon adds warmth, butter gives richness, and raisins bring natural sweetness (optional).
For the Caramel: Melted sugar forms the sweet, glossy topping.
For Baking: Water for the bain-marie ensures a silky, pudding-like finish.
How to Make Pudín de Pan
Preheat the oven to 360°F (180°C) and lightly grease a bundt pan. Add the sugar to a saucepan over medium-low heat and let it melt slowly until light amber. Carefully pour the caramel into the baking dish, swirl to coat the bottom, and let it cool slightly.
Soak cubed bread in milk for 20 minutes, then blend with eggs, cinnamon, condensed milk, and vanilla until smooth.
Pour into the caramel dish, add raisins, and place it in a larger pan filled with hot water. Bake for about 45 minutes until golden and set. Cool before serving.
Watch How I Made It
Variations of Dominican Pudín de Pan
- Chocolate Twist: Mix in cocoa powder or melted chocolate for a rich flavor.
- Coconut Style: Swap half the milk for coconut milk and top with toasted flakes.
- Citrus Touch: Add orange zest or a splash of liqueur for brightness.
Keesha’s Tips & Tricks
- Let the Caramel Do Its Thing: Don’t stir; just let it melt slowly until golden, then swirl gently.
- Flour Those Raisins: If using raisins, toss them in a little flour so they don’t sink.
- Use Day-Old Bread: Slightly stale bread works best because it soaks up the custard without turning mushy. It’s a great way to use up leftovers, too!
- Grease the Pan Well: Lightly grease the sides of the pan to help the pudding release easily.
- Cool Before Unmolding: Let the pudding cool completely before flipping it out of the pan. It helps it set and makes sure the caramel doesn’t run everywhere.
What to Serve with Pudín de Pan
- Café con Leche: A warm, creamy coffee that pairs beautifully with the sweet pudding.
- Fresh Tropical Fruit: Bright mango, pineapple, or papaya brings a fresh contrast.
- Whipped Cream or Ice Cream: Light, creamy toppings that add an extra festive touch.
How to Store Pudín de Pan
Pudín de Pan should be refrigerated once it’s cooled. It will stay in the fridge for up to three days, allowing you to enjoy the leftovers anytime.
FAQs about Pudín de Pan
More Delicious Desserts
If you love desserts, try my Deep-Fried Oreo Ice Cream, Puerto Rican flan, Chocolate Coconut Brownies, or these Habichuelas Con Dulce.
Easy Dominican Bread Pudding Recipe With Hearty Flavors
Ingredients
- 3.5-4 Cups Baguette / 200g Baguette
- 3 cups whole milk, lukewarm
- 1 cup leche condensada (condensed milk)
- 3 large eggs, room temperature
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1 cup granulated white sugar
- 1/4 cup raisins, optional
Instructions
Make the bread pudding mixture
- Cut your baguette into large chunks. Combine it with the lukewarm milk in a large mixing bowl. Leave it to soak for about 10 minutes.
- Meanwhile, combine the condensed milk, eggs, melted butter, and seasoning ingredients in a blender. Don't add the raisins.
- Once the bread has soaked, add it to the blender as well.
- Pulse the ingredients until you have a uniform smooth pudding base. Set it aside.
Make the caramel
- Preheat your oven to 360ºF (180ºC). Spray a bundt cake pan with non-stick cooking spray. Set it aside.
- Place the sugar inside a medium saucepan. Then, place it over medium-low heat. Allow the sugar to melt slowly until it starts getting some color.
- Leave the sugar to caramelize until it reaches a light amber color. Remove the sugar from the heat and leave it to cool slightly.
Assemble the Dominican bread pudding
- Pour the caramelized sugar syrup into the base of your bundt pan. Swirl the pan to ensure the sugar syrup coats the entire surface. The layer shouldn't be very thick.
- Sprinkle half of the raisins over the sugar layer.
- Top the sugar and raisins with the bread pudding mixture. Make sure that it is smooth at the top.
- Sprinkle the remaining raisins over the top of the pudding.
Bake the pudding
- Prepare a water bath inside your oven. Fill a large tray with boiling water. It should be enough to cover half of the bundt cake pan.
- Add the filled bundt cake pan to the water bath. Make sure that the water cannot get into the pan.
- Leave the bread pudding to bake for about 35-50 minutes. A toothpick should come out completely clean when you test the center of the pudding.
- Remove the pudding from the oven and leave it to cool at room temperature for at least 30 minutes to an hour.
- Finally, wrap the entire pudding with plastic or saran wrap. Allow the pudding to set inside the fridge for about 4 hours.
Unmold the Dominican bread pudding
- To unmold this dessert, place the bottom of the pan in warm water for 5 minutes. This will help "melt" the hardened caramelized sugar layer.
- Run the blade of a thin flat knife around the edges of the bundt pan.
- Invert the pan directly onto a serving board or stand. Hold both the pan and stand tightly and turn it quickly.
- You may need to give the bundt pan a couple of shakes to help the pudding slide out.
This bread pudding comes out perfectly indulgent every time!
How much bread are you putting in? The recipe says a baguette which is fairly vague to me. Baguettes come in many different sizes where I shop. Thanks!
Hi Aaron, you can use 200g or 3.5 cups of bread. Thanks, K