Three Guys From Miami: Cuban and Spanish Food Recipes
Jorge: Pudin de Pan, or bread pudding, is a very traditional Cuban dish for the Holidays.

Glenn: The perfect pudin de pan is warm and slightly gooey and bathed in fragrant cinnamon spice.

Raúl: This is a dish that is best served right out of the oven! It never tastes better than that.

Glenn: To serve, we like to add a little lightly sweetened warm cream -- and we mean real cream, not the fake stuff.

Jorge: Sometimes ...

Raúl: ... more often than not ...

Jorge: ... we like to add a little rum to our cream, for an added kick

Glenn: The adults will especially enjoy the special rum sauce that really makes this dish sing!

Jorge: If you'd like to try a pudin de pan with guava, check out the recipe at the bottom of this page.

Cuban Bread Pudding -- Pudin de Pan

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 12 servings

Bread pudding with a kiss of rum.


2 cups raisins
1 loaf day-old Cuban bread, cut in one-inch cubes (approximately 10 slightly packed cups) (May substitute a high quality bakery loaf -- BUT NOT Wonder Bread!)
6 large eggs
1/3 cup white sugar
1/3 cup brown sugar
1 tablespoon vanilla extract
2 tablespoons dark rum
1 can sweetened condensed milk
1 can evaporated milk
1 stick butter, melted
3 cups whole milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1 lemon peel, grated
1/2 teaspoon salt

Preheat oven to 350º F. 

Take your raisins and soak them in four cups of hot water until they plump up, about 30 minutes.

Use an electric mixer to beat the white sugar, brown sugar, and the eggs until creamy. Gradually add the sweetened condensed milk and evaporated milk. Beat until frothy.

Add the melted butter, whole milk, cinnamon, nutmeg, and salt and beat until well blended.

Lightly butter a 9” x 13” pan. Arrange the bread cubes in the pan, scatter the plumped raisins among the bread, and slowly pour in the milk mixture

Bake in the oven for about one hour. You can tell its is done when the entire top puffs up and a knife inserted in the middle comes out clean.

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Rum Sauce

1/2 cup sugar
1 1/2 cups cream
1/3 cup dark rum
3 tablespoons butter

For a simple dish, serve with some slightly sweetened warm whipping cream. For special occasions, serve with this incredible warm rum sauce!

Whisk the sugar and cream together until the sugar is dissolved and the cream starts to thicken somewhat. Blend in the dark rum with the whisk. Pour into a large sauce pan and heat, stirring constantly, until the mixture just begins to bubble -- but NOT boil. Reduce heat to low, simmer uncovered for five minutes. Remove from heat. Stir in the butter and serve immediately over warm bread pudding.

Bread Pudding with Guava

1 loaf of high quality bread, cut into one-inch squares
(Never use Wonder Bread, Taystee, etc. for cooking! We use Cuban bread of course, but a good bakery loaf works great too.)
6 cups of whole milk
1 3/4 cups sugar
1 stick unsalted butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/3 cup dark rum
Grated peel of one lemon
4 eggs, well beaten
3/4 cup dark raisins
1 cup guava paste
1/4 cup brown sugar

Preheat oven to 375º degrees.

In a large saucepan over med-low heat, warm the bread, milk, sugar, salt, butter, cinnamon, vanilla, rum and lemon peel. When warm, remove from heat and stir in the beaten eggs. Add the raisins and stir well.

Pour into a well greased 9x12 inch baking dish.

Slice the guava paste into thin strips and press into the top of the mixture. Sprinkle with brown sugar.

Bake for 50 - 6 minutes, until the top is golden and the pudding set.

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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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