This is a Traditional Puerto Rican Bread Pudding. It is sweet, moist, and delicious. The perfect dessert any day of the week, to make for the holidays or even to sell!
The Puerto Rican Bread Puding is delicious. It is very similar to other Latin American recipes and even to the American version. Made with the same base ingredients, but usually the milk used is where is different and no toppings added.
I remember that as a little girl, this is a dessert that you will usually see people going house to house to sell. They also brought other desserts like the cheese and guava cake.
Now, for me, this is an everyday dessert but great to make for the holidays. Nowadays we even see Puerto Rican pumpkin budin. Make it next to your Puerto Rican style turkey on Thanksgiving or next to a crispy porchetta during the holidays.
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Recipe Ingredients
- Raisins & brandy- These ingredients are optional. But I like to add raisins, which I then soak in brandy or any rum I have at home.
- Milks- I used a combination of whole milk, condensed milk, which adds sweetness, and evaporated milk for the flavor. A lot of people use coconut milk instead of fresh milk. You can use whatever combination you like just add the condensed milk for the sweetness.
- Eggs- I used 3 whole eggs.
- Butter- I always like to add salted butter to the recipe to add more flavor.
- Vanilla extract & cinnamon- The vanilla extract and cinnamon are a must have ingredients. They add a lot of flavor.
- Stale bread- Here, just use your favorite bread. I used stale slice bread.
How to Make A Puerto Rican Bread Pudding
- Photo 1: What I like to do first is soak the raisins in the brandy. Or just use fresh milk if you don’t want to use any alcohol. But this step is completely optional.
- Photo 2: Then we make the wet mixture. Add the condensed milk and evaporated milk first so it is easier to mix. Then mix the eggs in a small dish or just add them to the liquid mixture. Add the fresh milk, melted butter, vanilla extract, and cinnamon.
- Photo 3: Cut the bread into small pieces by hand or use a knife.
- Photo 4: Mix half of the bread with the wet mixture. Once the bread is all moist, add the rest of the bread and liquid mixture. Mix until all the bread is covered with the liquid.
- Photo 5: The caramel part is optional, especially if you don’t want to flip the bread pudding. But if you do, take a small pan over high heat and cook while mixing until almost all the sugar has dissolved. Turn off the heat and keep mixing until you have a smooth caramel.
- Photo 6: Add the caramel to your mold. Swirl the mold around to spread the caramel.
- Photo 7: Mix the raisins and liquid with the bread.
- Photo 8: Add all the mixture to your mold. Try to level the mixture.
- Photo 9: Make a water bath and place your mold in it. Preheat the oven to 350℉.
- Photo 10: Bake for an hour and 15 minutes. But you have to test for doneness with a toothpick or a small knife. It should come out clean if it is cooked through.
Recipe Tips
- Blending. If you want a smooth texture, just blend everything together minus the raisins.
- Caramel. Make sure you spread the caramel so the layer can be as thin as possible. This ensures that all the caramel melts while cooking.
- Serving. You can make this in the same dish you serve it in. So you won’t have to flip the bread pudding.
- Toppings. A Puerto Rican bread pudding is usually served as is without topping, but you can add any if you like. You can add some guava sauce or a white glaze sauce.
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Puerto Rican Bread Pudding
This bread pudding is sweet, soft, and moist. The perfect dessert to indulge in on the weekend, at the best potluck desserts, or at holiday gatherings.
Ingredients
- ½ cup raisins
- 2 tablespoons brandy
- 2 cups whole milk
- 1 can evaporated milk
- 1 can condensed milk
- 3 eggs
- 4 tablespoons butter (melted)
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup sugar
- 1 pound stale bread
Instructions
- Soak the raisins. Mix the raisins with the brandy. Let the raisins sit while you prepare the rest of the recipe.
- Prepare the wet mixture. In a big bowl, add the condensed milk and evaporated milk, and mix. Once you can no longer feel or see the condensed milk at the bottom of the bowl, add the whole milk and mix. Add the eggs (*I like to separate the eggs in a separate dish before adding the eggs to the mix so it will be easier to incorporate into the mix). Add the melted butter, vanilla extract, and ground cinnamon. Mix until all the cinnamon is well incorporated.
- Cut bread. You can use your hands or a knife for this step. Cut the bread into small cubes and add about half to a big bowl. Add half of the liquid mixture and mix. Once the bread is wet, add the rest of the bread and liquids, and mix until all the bread is wet. Let the bread sit for 10 minutes while we finish the recipe.
- Make caramel. In a small pot over high heat, add the sugar. After about a minute, the sugar will start to dissolve. That's when you start mixing until there are only a few sugar clumps left (the sugar will clump, but keep mixing). Once there are almost no sugar clumps left, turn off the heat and keep mixing until you have a silky smooth caramel. This should take about 8 minutes.
- Prepare the mold. Quickly, pour the caramel into your baking mold. Carefully move your mold around so the caramel can cover the bottom of the mold and most of the sides.
- Finish the mixture. Add the raisins with the brandy into the bread mixture. Mix until everything is well combined. Add the mixture to the mold.
- Preheat the oven to 350℉.
- Bain marie. Put your mold into a bigger pan to make a water bath. Add hot water so it can cover at least halfway up the baking pan.
- Cook. Put your bread pudding in the oven and cook for 1 hour and 15 minutes. Test the bread pudding for doneness by inserting a toothpick in the center. It should come out clean if completely cooked. Take it out of the oven and remove the mold from the water bath. Let it cool at room temperature.
- Unmold. Run a knife around the borders of the mold to help the bread pudding come out clean. Get a serving plate bigger than your mold, put it over the mold, and quickly flip. Refrigerate or serve. Buen provecho!
Recipe Notes
- Bread. You can use your preferred bread for this recipe. The pan sobao is very popular when making this. You can use sliced bread or brioche bread.
- Caramel. The caramel part is optional. If you don’t want to make it, just grease your mold. But if you do make, make sure to spread it so it can be a thin layer. This helps the caramel to completely melt when cooking.
- Baking time. The baking time varies depending on your oven, but also on your mold. A smaller mold will help the bread pudding cook quicker. Just test with a pick in the center, it should come out clean if it is done.
- Serving. You can make this in a disposable mold or a nice mold and serve it as is. There will be no need to flip the bread pudding. The flipping is optional.
Nutrition
Calories: 382kcal | Carbohydrates: 54g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 315mg | Potassium: 394mg | Fiber: 2g | Sugar: 34g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 2mg
*The nutrition information is automatically calculated, so this is only an approximation.
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