Cuban Pudin de Pan

Based on recipe on iCuban


  • 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 brown sugar 
  • 1 tablespoon vanilla extract 
  • 2 tablespoons dark rum 
  • 1 can sweetened condensed milk 
  • 1 stick butter, melted 
  • 4 cups whole milk
  • Indian masala (eg: 2 cinnamon stick, 5 cardamom, 10 cloves, grated ginger, saffron, lemon peel)


  1. Heat the milk with the masala and let it boil for the rest of the process. Strain at the end
  2. Lightly butter a 9” x 13” pan. 
  3. Take your raisins and soak them in four cups of hot water until they plump up, about 30 minutes. 
  4. Use an electric mixer to beat the brown sugar and the eggs until creamy. 
  5. Gradually add the sweetened condensed milk. Beat until frothy. 
  6. Add the melted butter, strained whole milk with masala,  and salt and beat until well blended.
  7. Add the bread cubes and let it soak until soggy.
  8. Preheat oven to 350º F. 
  9. Using an immersion blender to blend it up.
  10. Pour the bread mix in the pan, scatter the plumped raisins among the bread
  11. 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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