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Cuban Bread Pudding- Pudin de Pan     
by Cuban Cook

Pudin de Pan            Serves: 6  

Notes: This is the Cuban version of Bread Pudding, with lots of raisins and very sweet.


Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh.

Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done.

Cut into small slices. Sprinkle some powdered sugar on top and serve warm.


1  Each  Loaf of Cuban bread
1  Whole eggs
2 1/2  Cup  Milk
1  Cup  Granulated sugar
2  Tspn  Vanilla extract
1  Tspn  Cinnamon
1  Cup  Butter (melted)
2  Tspn  Dark Rum
2  Tspn  Vino seco (dry white wine)
1  Cup  Raisins
1    Grated peel of lemon
1/2  Tspn  Salt