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.

Cuban Bread Pudding: 4 Secrets to Creamy Perfection

Name: Cuban Bread Pudding: 4 Secrets to Creamy Perfection
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Cuban
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

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

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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