Pudín de pan cubain
Pudding de pain au lait concentré, cannelle et raisins secs, cuit dans un moule caramélisé.
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Ingrédients
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Étapes
Make the caramel
In a small pan over medium-low heat, cook the sugar and water, swirling the pan often, for 6 to 8 minutes until it turns a deep amber color. Immediately pour it into a 22 cm round mold or loaf tin and tilt to coat the base and sides before it hardens.
- 150 g sugar
- 3 tbsp water
✅ C'est prêt quand : the caramel is deep amber, like dark honey
Soak the bread
Put the torn bread in a large bowl and pour the whole milk over it. Let it sit for 15 minutes, then mash with a fork until mostly smooth.
- 300 g day-old bread
- 500 ml whole milk
✅ C'est prêt quand : the bread is soft and breaks apart easily with a fork
Mix the custard
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Bake in a water bath
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Cool and turn out
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Make the caramel
In a small pan over medium-low heat, cook the sugar and water, swirling the pan often, for 6 to 8 minutes until it turns a deep amber color. Immediately pour it into a 22 cm round mold or loaf tin and tilt to coat the base and sides before it hardens.
- 150 g sugar
- 3 tbsp water
✅ C'est prêt quand : the caramel is deep amber, like dark honey
Soak the bread
Put the torn bread in a large bowl and pour the whole milk over it. Let it sit for 15 minutes, then mash with a fork until mostly smooth.
- 300 g day-old bread
- 500 ml whole milk
✅ C'est prêt quand : the bread is soft and breaks apart easily with a fork
Mix the custard
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool and turn out
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Cuban bread goes stale quickly, so Cuban homes have always found ways to use it up. Pudín de pan, baked in a caramel mould like flan, is the sweetest of them.
It's sold by the slice in Cuban bakeries in Havana and Miami.
⭐ Why It's Famous
Dense, custardy and glazed in caramel, it turns yesterday's bread into a party dessert.
💡 Fun Fact
Some Cuban families add a splash of rum to the custard, or soak the raisins in rum beforehand.
All over Cuba
23.11°N, -82.37°W
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