Pudín De Pan           The Perfect Easter  Dessert You Can't Resist

This Dominican bread pudding is super easy to make, very customizable, and packed with delicious sweet and spiced flavors.

INGREDIENTS

Bread: You can use any type of sturdy white bread. I used Baguette because I always have them at home. Eggs: You need them to bind everything together. Milk: I used whole milk, but you can use any type of milk you have on hand.

Instructions: 

Preheat the oven to 375 degrees °F (190 °C). Make the caramel and pour it into an ungreased 9×13-inch baking dish and let it cool.

Cut the bread into small cubes and add them to a bowl. Add the milk and let the bread soak up the milk for 20 minutes.

Transfer the soaked bread to a blender and add the eggs, cinnamon, condensed milk, and vanilla and blend everything until fully combined.

There are two main variations for this recipe. The first has to do with the texture of the pudding and the second with the spices used.

Variations Of Bread Pudding

– The raisins in this recipe are completely optional.  – You have to leave this pudding to bake, cool, and set like a cheesecake.

Tips And Tricks

If you store it inside the fridge, the pudding will last up to a week. The longer it is left uneaten, the less tasty it will be.

HOW LONG WILL HOMEMADE BREAD PUDDING LAST?

Any soft bread that can absorb a ton of flavor will work. The bread shouldn’t be very dense, like rye or pumpernickel bread.

WHAT BREAD SHOULD YOU USE FOR DOMINICAN BREAD PUDDING?

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