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Budin de Pan Cubano-1

Budin de Pan Cubano

Budin de Pan Cubano is a delicious Cuban bread pudding characterized by its sweet custard-soaked bread and caramelized sugar topping making it a family-favorite desert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Cuban
Servings 8
Calories 400 kcal

Equipment

  • Small Pot for Caramel
  • Blender or Mixer
  • Savarin Mold (or similar baking mold)
  • Aluminum Foil
  • Baking Pan for Water Bath
  • Mixing bowl
  • Whisk or electric mixer

Ingredients
  

  • 1 cup sugar
  • 3 loaves French Bread (crusts removed)
  • 200 ml milk
  • 4 eggs
  • 200 grams Heavy Cream
  • 200 grams Dulce de Leche (pastry grade)
  • Orange Zest

Instructions
 

  • Melt sugar in a small pot until it turns into a golden caramel. Pour into a savarin mold and set aside.
  • In a blender or mixer, blend the crustless French bread with sweetened condensed milk, eggs, and milk until smooth.
  • Pour the mixture into the caramel-lined mold, cover with aluminum foil, and bake in a water bath at 356°F (180°C) for about 80 minutes.
  • Refrigerate for 4 hours to cool.
  • Whip the heavy cream and fold in the dulce de leche to achieve a mousse texture.
  • Serve the chilled bread pudding with the dulce de leche mousse.

Video

Notes

  • Caramel Consistency:Aim for a golden brown caramel. Overcooking the sugar can lead to a bitter taste, while undercooking may not develop the full depth of flavor.
  • Bread Texture:Removing the crusts from the French bread helps achieve a smoother, more uniform texture in the pudding. Stale bread is preferable as it absorbs the liquid mixture more effectively.
  • Blending the Mixture: Ensure the bread, milk, eggs, and condensed milk are blended until completely smooth. This step is crucial for a consistent and creamy texture in the final pudding.
  • Water Bath Importance: Baking the pudding in a water bath (baño de María) ensures gentle and even cooking, which is key to preventing the edges from overcooking or the center from being undercooked.
  • Chilling Time: Allow sufficient chilling time, at least 4 hours, for the pudding to set properly. This step is crucial for the budín to achieve the right texture and easier unmolding.
Nutrition Facts
The following nutrition facts are approximated per serving.
  • Calories: 400-500
  • Protein: Approx. 8g
  • Carbohydrates: Approx. 60g
  • Fat: Approx. 20g
  • Sugar: Approx. 40g
  • Sodium: Approx. 150mg
Keyword Budin de Pan Cubano