I still remember the first time I tasted Cuban bread pudding at my abuela’s house—the way the custard soaked into every nook of the bread, the golden top slightly crisp, the warmth of cinnamon hugging each bite. She’d wink and say, “This is how you turn yesterday’s bread into magic.” And she was right. This Cuban bread pudding is everything a dessert should be: creamy, comforting, and just sweet enough. The evaporated milk gives it that lush texture, while the stale bread soaks up all that goodness like a sponge. Trust me, one bite and you’ll understand why this recipe has been passed down in my family for generations.
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Why You’ll Love This Cuban Bread Pudding
Oh, where do I even start? This Cuban bread pudding is the kind of dessert that makes people sneak second helpings when they think no one’s looking. Here’s why it’s a winner:
- Creamy dreamy texture: That combo of whole milk and evaporated milk creates a custard so lush, it’ll make you close your eyes and sigh.
- No-fuss magic: Stale bread? Perfect. Ten minutes of soaking? Done. It’s practically impossible to mess up.
- Crowd-pleaser: Bring this to any gathering and watch it disappear faster than you can say “¡qué rico!”
- Your rules: Toss in raisins, skip ‘em, add a dash of nutmeg—make it yours. It’s forgiving like that.
Seriously, this pudding doesn’t just taste like dessert—it tastes like home.
Ingredients for Cuban Bread Pudding
Gather these simple ingredients—you probably have most in your kitchen already! The magic happens when humble things like stale bread get a sweet makeover. Here’s what you’ll need:
- 4 cups stale Cuban bread, cubed: Day-old is perfect—it soaks up the custard without turning mushy.
- 2 cups whole milk + 1 cup evaporated milk: This duo creates that iconic creamy texture.
- 4 large eggs: They bind everything together beautifully.
- 1 cup granulated sugar: Just enough sweetness to balance the richness.
- 1 tsp vanilla extract + ½ tsp cinnamon: Warm, cozy flavors that make it irresistible.
- ¼ tsp salt: Trust me, it makes the other flavors pop.
- ½ cup raisins (optional): My abuela always swore by them, but I won’t tell if you skip ’em.
- 2 tbsp melted butter: For that golden, slightly crisp top we all fight over.
Cuban Bread Pudding: 4 Secrets to Creamy Perfection
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and rich bread pudding with a Cuban twist, perfect for dessert or a sweet treat.
Ingredients
- 4 cups stale Cuban bread, cubed
- 2 cups whole milk
- 1 cup evaporated milk
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins (optional)
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish with butter.
- Place bread cubes in a large bowl.
- In another bowl, whisk together milk, evaporated milk, eggs, sugar, vanilla, cinnamon, and salt.
- Pour the milk mixture over the bread and let it soak for 10 minutes. Stir in raisins if using.
- Transfer the mixture to the baking dish. Drizzle melted butter on top.
- Bake for 45-50 minutes, or until the top is golden and the center is set.
- Let it cool slightly before serving.
Notes
- Use stale bread for better texture.
- Serve warm with whipped cream or caramel sauce.
- Can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cuban
How to Make Cuban Bread Pudding
Alright, let’s get to the fun part—turning those simple ingredients into pure comfort. Don’t let the “pudding” name fool you; this is one of the easiest desserts you’ll ever make. Just follow these steps, and you’ll have a golden, custardy masterpiece in no time.
Step 1: Prep the Bread and Wet Mixture
First, grab that stale Cuban bread—those slightly dry cubes are your secret weapon. Toss them into a big bowl (no need to be neat here). Now, in another bowl, whisk together the whole milk, evaporated milk, eggs, sugar, vanilla, cinnamon, and salt until it’s silky smooth. Pro tip: crack the eggs one at a time into a small bowl first to avoid shell surprises!
Pour that luscious mixture over the bread and let it sit for 10 minutes. Stir it once or twice, squishing the bread gently to help it soak up every drop. If you’re adding raisins, toss them in now—they’ll plump up beautifully. The mixture should look like a chunky, happy mess. That’s perfect.
Step 2: Assemble and Bake
Preheat your oven to 350°F (175°C) and butter your baking dish generously—sides and bottom. I use a 9×13-inch dish, but anything similar works. Pour the soaked bread mixture in, then drizzle the melted butter over the top. Yes, all of it. This is what gives you that irresistible golden crust.
Bake for 45-50 minutes. You’ll know it’s done when the top is deeply golden and the center barely jiggles (like a firm custard). A knife inserted should come out clean, but don’t overbake—you want it creamy, not dry. Let it cool for 10 minutes before serving. The hardest part? Waiting that long!
This creamy Cuban bread pudding is pure comfort in every bite, packed with warm flavors that make it unforgettable. If you’re craving more cinnamon-sweet indulgence, check out our Cinnamon Sugar Monkey Bread Recipe — it’s the perfect pull-apart treat for family gatherings.
Tips for the Best Cuban Bread Pudding
Want your bread pudding to turn out perfect every time? Here are my foolproof tricks:
- Stale bread is non-negotiable: Fresh bread turns to mush, but day-old Cuban bread soaks up the custard while keeping its texture. No stale bread? Toast fresh cubes at 300°F for 10 minutes to dry them out.
- The jiggle test: The center should wobble slightly when shaken—like firm Jell-O—not slosh. It’ll set more as it cools.
- Get creative with add-ins: Swap raisins for chopped dried mango or a splash of rum. A pinch of nutmeg or orange zest adds lovely depth too.
Remember: this recipe forgives almost everything except overbaking. When in doubt, pull it out!
Serving Suggestions for Cuban Bread Pudding
Oh, the possibilities! This Cuban bread pudding shines all on its own, but a little extra love never hurts. My abuela always served it warm with a dusting of powdered sugar—simple and perfect. But if you’re feeling fancy, try a dollop of whipped cream or a drizzle of warm caramel sauce. For a tropical twist, fresh mango slices or toasted coconut flakes add magic. And if you really want to go all out? A scoop of vanilla ice cream melting over the top is pure heaven. Honestly, the hardest part is choosing!
Storage and Reheating Instructions
Good news—this Cuban bread pudding keeps beautifully! Let it cool completely, then cover tightly with plastic wrap or foil and refrigerate for up to 3 days. To reheat, pop individual slices in the microwave for 20-30 seconds until warm, or bake the whole dish at 300°F for 10-15 minutes to revive that crispy top. Pro tip: sprinkle a few drops of milk over the top before reheating to keep it moist. And yes, I’ve been known to eat it cold straight from the fridge—no judgment here!
Cuban Bread Pudding Variations
One of the best things about this recipe? It’s like a blank canvas for your cravings! Swap out the raisins for chopped dried pineapple or mango if you want a tropical vibe—it’s amazing with the cinnamon. Not a fan of evaporated milk? Heavy cream or even coconut milk works beautifully. And for my fellow spice lovers, a pinch of nutmeg or cardamom adds the coziest twist. Honestly, once you master the basic recipe, the fun is in making it yours. Just promise me you’ll keep that golden, buttery top—that’s sacred!
Nutritional Information
Just so you know, these numbers are estimates—your Cuban bread pudding’s nutrition depends on your exact ingredients and brands. A serving has about 320 calories with that perfect balance of creamy custard and crispy top. Now go enjoy every guilt-free bite!
For even more dessert inspiration and creative baking ideas, head over to our Pinterest boards where you’ll find endless ways to satisfy your sweet tooth.
Frequently Asked Questions
Can I use other types of bread if I don’t have Cuban bread?
Absolutely! While Cuban bread gives it that authentic texture, you can use French bread, brioche, or even challah in a pinch. Just make sure it’s stale—fresh bread turns into a mushy mess. My tip? Day-old baguettes work wonders and give you those perfect custardy bites.
Is evaporated milk really necessary?
It’s what gives that signature creamy richness, but in a pinch, you can use all whole milk. The texture won’t be quite as lush, so if you want to cheat, add a tablespoon of cornstarch to the dry ingredients to help thicken it up. But trust me, that evaporated milk is worth it!
How do I prevent a soggy bread pudding?
Three words: stale bread, timing, and don’t overmix. Let the bread soak just 10 minutes—any longer and it breaks down too much. And resist the urge to poke and prod it while baking! That golden top hides magic underneath, and disturbing it too early can make it weep.
Can I make this ahead of time?
Three words: stale bread, timing, and don’t overmix. Let the bread soak just 10 minutes—any longer and it breaks down too much. And resist the urge to poke and prod it while baking! That golden top hides magic underneath, and disturbing it too early can make it weep.
There you have it—my abuela’s Cuban bread pudding recipe that turns simple ingredients into pure comfort. Now it’s your turn! Whip up a batch, then come back and tell me how it turned out. Did you add a splash of rum? Swap in mango? I want to hear all your delicious twists! And if you loved it, share this recipe with a friend—because good food tastes even better when it’s passed around. Happy baking, and don’t forget to lick that spoon!