Name: Pudin Pan: 8 Irresistible Steps to Cuban Delight
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Cuisine: Cuban
Ingredients: 1/3 cup raisins; 2 tablespoons spiced rum; 4 large eggs; 12 ounces evaporated milk; 14 ounces sweetened condensed milk; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1 cup white sugar; 4 cups torn soft bread (brioche, challah, or any stale white loaf); 2 tablespoons sliced almonds

Pudin Pan is a delightful Cuban bread pudding that combines the richness of flan with the comforting texture of traditional bread pudding. This creamy dessert features torn brioche soaked in a custard made from sweetened condensed milk, with aromatic hints of cinnamon, nutmeg, and vanilla. The pudding is then baked over a layer of homemade caramel and enriched with rum-soaked raisins and sliced almonds. Each bite is a celebration of flavors that will transport you to a cozy Cuban kitchen!

Why You’ll Love This Pudin Pan

This Pudin Pan is more than just a dessert; it’s an experience. Here’s why you’ll adore making it:

Rich, custardy texture that melts in your mouth.
Easy to make with minimal prep time.
Perfect for using up stale bread, making it economical.
Versatile—you can customize it with your favorite fruits or nuts.
It’s a showstopper dessert ideal for gatherings.
Pairs wonderfully with a scoop of vanilla ice cream.

Plus, it’s a fantastic way to explore pudding pan recipes for beginners and discover the joy of using a pudding pan to create delicious desserts. As a traditional Cuban dish, it brings a taste of the Caribbean to your table!

Ingredients for Pudin Pan

Gather these items:

1/3 cup raisins
2 tablespoons spiced rum
4 large eggs
12 ounces evaporated milk
14 ounces sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup white sugar
4 cups torn soft bread (brioche, challah, or any stale white loaf)
2 tablespoons sliced almonds

How to Make Pudin Pan Step-by-Step

Step 1: In a small bowl, add raisins with the rum. Set aside to soak.
Step 2: In a large mixing bowl, whisk the eggs. Add evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix until combined.
Step 3: Add the torn bread to the bowl, gently pressing it into the custard to soak evenly. Set aside.
Step 4: Preheat oven to 350°F.
Step 5: Add sugar to a skillet over medium heat, stirring until it melts and turns amber.
Step 6: Pour the melted sugar into a baking dish, swirling to coat the bottom. Let it set.
Step 7: Fold in the soaked raisins and sliced almonds into the custard.
Step 8: Transfer the mixture to the baking dish over the caramel.
Step 9: Place the baking dish inside a larger baking dish. Fill the larger dish with hot water halfway up the sides of the pudding dish.
Step 10: Bake for 1 hour and 40 minutes or until a toothpick comes out clean. Continue baking in 10-minute increments if needed.
Step 11: Remove from oven and let cool completely. Chill in the fridge for at least 1 hour.
Step 12: Run a knife around the edges and invert onto a serving plate. Serve and enjoy!

Pro Tips for the Best Pudin Pan

Keep these in mind:

Use stale bread for the best texture.
Ensure the caramel is fully set before adding the custard.
Feel free to customize with other nuts or dried fruits.
For a richer flavor, consider using a pudding steamer for steaming pudding in a pan.

Pudin Pan: 8 Irresistible Steps to Cuban Delight - Pudin Pan - main visual representation

Best Ways to Serve Pudin Pan

This delightful dessert is great on its own, but here are some serving ideas:

Top with whipped cream or a scoop of ice cream for added indulgence.
Drizzle with caramel sauce to enhance the flavors.
Serve warm or chilled; both ways are delicious!

How to Store and Reheat Pudin Pan

To store your Pudin Pan, cover it tightly with plastic wrap and refrigerate for up to 3 days. For reheating, simply place it in the microwave for a few seconds or warm it in the oven at 350°F until heated through. This makes it perfect for meal prep and enjoying as a sweet treat throughout the week!

Frequently Asked Questions About Pudin Pan

What’s the secret to perfect Pudin Pan?

The secret lies in using the right texture of bread. Stale bread absorbs the custard better, resulting in a moist and flavorful pudding. Additionally, using a pudin mold can help create the traditional shape.

Can I make Pudin Pan ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just store it in the fridge and reheat when ready to serve.

How do I avoid common mistakes with Pudin Pan?

To avoid common pitfalls, ensure the sugar caramel is fully melted before adding the custard, and make sure not to overbake it. A toothpick should come out clean but not dry.

Variations of Pudin Pan You Can Try

Want to mix things up? Here are a few variations:

Add chocolate chips for a decadent twist.
Incorporate coconut for a tropical flavor.
Substitute rum with orange juice for a non-alcoholic version.
Experiment with different nuts like walnuts or pecans for added crunch.