Cuban bread pudding is a delightful twist on a classic dessert that brings a taste of Havana right to our kitchen. This rich and creamy treat combines the soft texture of Cuban bread with a luscious custard infused with warm spices and a hint of citrus. It’s the perfect way to use up day-old bread while creating something irresistibly comforting.
We love how this recipe balances sweet and savory flavors, making it a standout dessert for any occasion. Whether you’re serving it at a family gathering or enjoying a cozy night in, Cuban bread pudding offers a unique and delicious experience that’s both traditional and fresh. Let’s dive into this easy-to-make dish that’s sure to become a favorite in our recipe collection.
Ingredients
To create the perfect Cuban Bread Pudding, we need to gather fresh ingredients that highlight its unique flavors. Below are the essential components broken down for clarity and ease of preparation.
For the Bread Pudding
- 1 loaf of Cuban bread, cut into 1-inch cubes (preferably day-old for optimal texture)
- 1 tablespoon unsalted butter, melted (to grease the baking dish)
- ½ cup raisins or optional dried fruit (soaked in warm water for 10 minutes if desired)
For the Custard
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Zest of 1 orange (for that citrusy touch)
- 2 tablespoons dark rum or optional (enhances flavor depth)
For the Topping (if applicable)
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
| Ingredient | Quantity | Notes |
|---|---|---|
| Cuban bread | 1 loaf | Cut into 1-inch cubes |
| Unsalted butter | 1 tbsp + ¼ cup | Melted for dish, cold for topping |
| Raisins/dried fruit | ½ cup | Optional, soaked before use |
| Eggs | 4 large | |
| Whole milk | 2 cups | |
| Heavy cream | 1 cup | |
| Granulated sugar | 1 cup | |
| Vanilla extract | 1 tsp | |
| Ground cinnamon | 1 tsp + ½ tsp | For custard and topping |
| Ground nutmeg | ¼ tsp | |
| Orange zest | From 1 orange | |
| Dark rum | 2 tbsp (optional) | Adds depth and warmth |
| Light brown sugar | ½ cup | For crumb topping |
| All-purpose flour | ½ cup | For crumb topping |
Our ingredient list emphasizes balance between the soft bread base and the creamy custard infused with warm spices and citrus. The optional topping adds a satisfying sweet crunch that complements the smooth pudding beautifully.
Equipment Needed
To prepare our Cuban Bread Pudding with precision and ease, having the right equipment on hand is essential. Here is a detailed list of tools we will need to create this rich and creamy dessert perfectly every time.
| Equipment | Purpose |
|---|---|
| 9×13 inch Baking Dish | To bake the bread pudding evenly |
| Mixing Bowls | For combining custard and mixing ingredients |
| Whisk | To blend eggs, milk, cream, and sugar smoothly |
| Measuring Cups and Spoons | For accurate measurement of ingredients |
| Rubber Spatula | To fold and scrape ingredients without waste |
| Bread Knife | To slice day-old Cuban bread into cubes |
| Cooling Rack | To cool the bread cubes before soaking |
| Aluminum Foil | To tent the baking dish during baking to prevent over-browning |
| Oven Mitts | For safe handling of hot dishes |
Additional Useful Tools
- Fine Mesh Sieve: For optionally sifting spices or flour to ensure smooth texture.
- Small Saucepan: If preparing a topping with butter and brown sugar.
- Timer: To track baking time precisely, ensuring a tender custard without overcooking.
Having these tools ready allows us to focus on crafting the perfect texture and flavor balance that makes the Cuban Bread Pudding so unforgettable.
Prep Work
Before we dive into assembling our Cuban Bread Pudding, it’s essential to complete a few prep steps that set the foundation for a perfect bake. These tasks ensure our ingredients and tools are ready to deliver a harmonious blend of texture and flavor.
Preparing the Cuban Bread
- Use day-old Cuban bread for the best texture; the slightly stale bread absorbs the custard flawlessly without becoming mushy.
- Slice the bread into 1-inch cubes using a sharp bread knife to achieve uniform pieces.
- Spread the bread cubes on a baking sheet and allow them to air dry for 15 to 20 minutes if they feel too soft.
- This prep step enhances the bread’s ability to soak up the rich custard while maintaining some crispness at the edges.
Preheating the Oven
- Set the oven temperature to 350°F (175°C) to ensure even baking.
- Allow the oven to reach this temperature before placing the pudding inside, which helps the custard cook through evenly.
- Use an oven thermometer for precise heat control if available.
- Preheating is critical for locking in moisture and developing the golden crust on our Cuban Bread Pudding.
Greasing the Baking Dish
- Generously grease a 9×13 inch baking dish with unsalted butter.
- Focus on coating every corner and edge to prevent sticking.
- Alternatively, use non-stick cooking spray followed by a light dusting of flour to facilitate easy removal.
- Proper greasing ensures our dessert maintains its gorgeous shape and texture after baking.
| Prep Step | Details | Notes |
|---|---|---|
| Bread Slicing | 1-inch cubes of day-old Cuban bread | Helps bread absorb custard |
| Oven Temperature | 350°F (175°C) | Ensures even baking |
| Baking Dish Greasing | Butter or non-stick spray plus flour dust | Prevents sticking and tearing |
Instructions
Follow these steps carefully to create a flavorful Cuban bread pudding with a perfect custard-to-bread ratio and a luscious texture.
Making the Custard Mixture
- In a large mixing bowl, whisk together 6 large eggs until smooth and slightly frothy.
- Gradually add 2 cups of whole milk and 1 cup of heavy cream, continuing to whisk to combine fully.
- Stir in 3/4 cup granulated sugar, ensuring the sugar dissolves completely in the liquid.
- Add the following warm spices and flavor enhancers to the custard mixture:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest
- Whisk again until the custard becomes smooth and all ingredients are evenly incorporated.
Combining Bread and Custard
- Place the day-old Cuban bread cubes (approximately 6 cups) in a large bowl or the prepared 9×13 inch baking dish.
- Slowly pour the custard mixture over the bread cubes.
- Gently press the bread cubes down with a rubber spatula to ensure they absorb the custard evenly.
- Let the bread soak in the custard for at least 15 minutes, allowing the mixture to become completely saturated without turning soggy.
| Step | Detail | Time |
|---|---|---|
| Preparing Bread | Cube 1-inch pieces of bread | Already done |
| Soaking | Pour custard, press bread cubes | 15 minutes soaking |
- After soaking, lightly fluff the bread pudding with a spatula to distribute the custard evenly before baking.
Adding Mix-ins (Optional)
- For added texture and flavor, consider folding in any of the following optional mix-ins before baking:
- 1/2 cup golden raisins
- 1/2 cup chopped toasted pecans or walnuts
- 1/4 cup dark rum or vanilla rum (to soak raisins if using)
- Gently fold the chosen mix-ins into the soaked bread and custard mixture to integrate without breaking the bread cubes apart.
- Optional textures like crunchy nuts and chewy raisins create a delightful contrast to the creamy custard base.
“Adding these mix-ins elevates the traditional Cuban bread pudding, giving it an extra layer of complexity and satisfying texture.”
Once combined, our Cuban bread pudding is ready to be baked, producing a golden, custardy dessert with bursts of warm spices and citrus zest in every bite.
Baking Directions
To achieve the perfect Cuban bread pudding, precise baking time and temperature are essential. Let’s walk through the critical steps to bake this creamy, spiced dessert to golden perfection.
Baking Time and Temperature
Preheat your oven to 350°F (175°C), an optimal temperature that allows the custard to set slowly while the bread edges crisp nicely. Place the assembled pudding in the center rack for even heat distribution.
We recommend baking the pudding for 55 to 65 minutes. During this time, the custard will thicken, and the top will develop a delightful golden-brown crust.
| Step | Temperature (°F/°C) | Time |
|---|---|---|
| Preheat oven | 350°F / 175°C | — |
| Bake bread pudding | 350°F / 175°C | 55 to 65 min |
Checking for Doneness
The hallmark of a perfectly baked Cuban bread pudding is a custard that is firm but still slightly jiggly in the center. To check:
- Insert a toothpick or thin knife into the center.
- It should come out mostly clean with a few moist crumbs.
- The edges will pull away gently from the sides of the baking dish.
- The surface should be golden and lightly crispy.
If the pudding jiggles excessively or if liquid pools on top, bake for an additional 5 minutes, checking again.
“The goal is a custard set with a tender, moist texture that melts on the tongue, paired with toasted bread notes and warm spices in every bite.”
Cooling Instructions
Once baked, remove the pudding from the oven and place it on a cooling rack to prevent overcooking from residual heat.
- Let it cool for at least 20 minutes before serving.
- This resting time allows the custard to fully set and flavors to meld.
- Serve warm or at room temperature for the best texture and taste experience.
Optional: If using the brown sugar, butter, and flour topping, sprinkle it on about 10 minutes before the end of baking for a crisp golden crust.
Following these baking directions ensures that our Cuban bread pudding shines as a soulful dessert blending creamy textures with rich, aromatic spices.
Serving Suggestions
To fully enjoy our Cuban Bread Pudding, serving it correctly enhances its rich flavors and textures. Here are the best ways to present this comforting dessert to showcase its creamy custard and warm spices.
Serving Warm
We recommend serving the Cuban Bread Pudding warm to highlight its silky custard and tender bread cubes. The warmth intensifies the aromatic spices like cinnamon and nutmeg, creating an inviting experience that comforts the palate.
- Remove the pudding from the oven and allow it to cool for 20 minutes to set the custard.
- Serve portions immediately while still warm or gently reheat leftovers in a 325°F oven for 10–15 minutes.
- Use a sharp knife to cut clean slices and a wide spatula for easy lifting.
- Pair with a small dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast.
Optional Toppings or Sauces
Adding toppings or sauces can elevate the Cuban Bread Pudding with complementary textures and flavors. Here are some popular options to customize your serving:
| Topping/Sauce | Description | Serving Tip |
|---|---|---|
| Caramel Sauce | Sweet, buttery drizzle adding richness | Warm the sauce slightly before drizzling |
| Toasted Pecans or Walnuts | Crunchy nuts enhancing texture and nutty flavor | Sprinkle a handful over the warm pudding |
| Powdered Sugar | Light dusting for subtle sweetness and decoration | Use a fine mesh sieve for even coating |
| Cinnamon Whipped Cream | Whipped cream infused with cinnamon for spice and creaminess | Pipe a swirl on each serving |
| Fresh Citrus Zest | Bright lemon or orange zest to highlight citrus notes | Sprinkle lightly before serving |
Feel free to mix and match these toppings or try our classic butter-brown sugar crumble topping added during baking for a satisfying crunch on top.
Make-Ahead Tips
Preparing Cuban bread pudding ahead of time can enhance its flavors and make serving easier for any occasion. Here are our best make-ahead strategies for storing and reheating this classic dessert.
Storing Leftovers
To keep your Cuban bread pudding fresh and delicious, follow these storage tips:
- Allow the pudding to cool completely at room temperature for about 30 minutes.
- Cover the baking dish tightly with plastic wrap or aluminum foil to prevent moisture loss.
- Store in the refrigerator for up to 4 days.
- For longer storage, transfer the pudding to an airtight container and freeze for up to 1 month.
- Label the container with the date to track freshness.
| Storage Method | Max Storage Time | Storage Tips |
|---|---|---|
| Refrigerator | 4 days | Cover tightly, avoid air exposure |
| Freezer | 1 month | Use airtight container, thaw before reheating |
Pro Tip: If freezing, slice the pudding before freezing to make portioning simpler after thawing.
Reheating Instructions
Reheating Cuban bread pudding properly preserves its creamy custard texture and crispy top:
- Preheat the oven to 325°F (160°C).
- Remove any plastic wrap and cover the dish loosely with aluminum foil.
- Place the pudding in the oven and heat for 20-25 minutes if refrigerated, or 30-40 minutes if frozen.
- Remove the foil during the last 5 minutes to re-crisp the topping.
- Check the center; it should be warmed through but not dry.
- Serve warm with optional toppings like whipped cream or caramel sauce.
For microwaving (quick reheating), use the following guidelines:
| Serving Size | Microwave Power | Time | Notes |
|---|---|---|---|
| 1 slice | 50% | 45-60 sec | Cover with microwave-safe lid |
| 2 slices | 50% | 1-2 mins | Stir halfway if possible |
Note: Microwaving may soften the topping; oven reheating is preferred for best texture.
By applying these Make-Ahead Tips, we ensure our Cuban bread pudding stays flavorful and ready whenever we crave this comforting dessert.
Conclusion
Cuban bread pudding offers a unique twist on a classic dessert that’s both comforting and full of flavor. Its creamy custard and warm spices create a perfect balance that’s sure to impress at any gathering or quiet evening at home.
By following the steps and tips we’ve shared, you’ll find this recipe easy to master and a delightful addition to your dessert repertoire. Whether served warm with a scoop of ice cream or enjoyed as leftovers, it’s a treat that keeps on giving.
Give this recipe a try and discover why Cuban bread pudding deserves a spot in your kitchen favorites.
Frequently Asked Questions
What is Cuban bread pudding?
Cuban bread pudding is a creamy custard dessert made with day-old Cuban bread, flavored with warm spices and citrus, combining sweet and savory tastes for a unique treat.
What ingredients are needed for Cuban bread pudding?
Key ingredients include day-old Cuban bread, eggs, milk, cream, sugar, cinnamon, nutmeg, and optional toppings like brown sugar and butter for crunch.
What equipment do I need to make it?
Essential tools are a 9×13 inch baking dish, mixing bowls, whisk, measuring cups, rubber spatula, bread knife, cooling rack, aluminum foil, and oven mitts.
How do I prepare the bread before baking?
Slice day-old Cuban bread into 1-inch cubes, air dry for 15-20 minutes, and grease your baking dish to ensure proper custard absorption and prevent sticking.
How is the custard made for this pudding?
Whisk eggs, milk, cream, sugar, cinnamon, and nutmeg together. Combine this custard mix evenly with the bread cubes for the best texture.
How long and at what temperature do I bake Cuban bread pudding?
Bake at 350°F (175°C) for 55-65 minutes until the custard is set with a golden-brown crust and a toothpick comes out mostly clean.
Can I add extras like nuts or raisins?
Yes, optional mix-ins like raisins and nuts can be folded into the custard and bread mixture to add flavor and texture.
What is the best way to serve Cuban bread pudding?
Serve warm, preferably with whipped cream or vanilla ice cream. You can also add toppings like caramel sauce, toasted nuts, or fresh citrus zest.
How should I store leftover bread pudding?
Cool completely, cover, and refrigerate for up to 4 days or freeze for up to 1 month for best freshness.
How do I reheat Cuban bread pudding?
Reheat in the oven at 325°F (160°C) for best texture. Microwaving is faster but may affect creaminess slightly.
Can Cuban bread pudding be made ahead of time?
Yes, it can be prepared ahead and refrigerated or frozen, making it convenient for later serving while melding the flavors beautifully.