Get ready to fall in love with a classic Latin favorite: pudin de pan con pasas. This dreamy dessert transforms humble pantry staples into a rich, custardy bread pudding studded with plump raisins and kissed with the warmth of cinnamon. Each bite is a soft, sweet comfort—perfect for family gatherings or whenever you crave a taste of tradition. Whether you serve it warm or chill it for a refreshing treat, pudin de pan con pasas is impossibly easy to make and always delivers a nostalgic, mouthwatering payoff.
Ingredients You’ll Need
The magic of pudin de pan con pasas lies in its simplicity—each ingredient brings something deliciously unique to the table, whether it’s texture, flavor, or irresistible aroma. Let’s break down what you need and how each part plays a starring role in the final pudding.
- Pan del día anterior: Slightly stale bread absorbs the custard beautifully, giving your pudin a perfect soft-yet-textured bite without turning mushy.
- Leche: Whole milk adds that signature creamy richness we crave in every forkful.
- Huevos: The eggs are the secret to that silky-smooth custard texture—don’t skip them!
- Azúcar: White sugar gives that touch of balanced sweetness and helps with golden caramelization.
- Canela en polvo: A sprinkle of cinnamon infuses warmth and depth, making each slice more comforting.
- Esencia de vainilla: Vanilla essence boosts both aroma and complexity in the flavor profile.
- Pasas: Raisins soak up all the lovely flavors—don’t be shy if you love an extra-fruity bite.
- Mantequilla derretida: Melted butter ensures a moist crumb and adds richness to the pudding.
- Caramelo líquido (opcional): Liquid caramel creates a stunning glossy top layer and adds a bittersweet balance to the sweetness below.
How to Make Pudin de pan con pasas
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 180 °C (about 350 °F). Take your favorite pudding mold or baking dish and generously grease it with a bit of butter, or drizzle in some liquid caramel if you love that glossy, bittersweet finish. This not only prevents sticking but also gives your pudin de pan con pasas a beautiful, professional presentation.
Step 2: Soak the Bread
Slice or tear the day-old bread into small, bite-sized pieces and place them in a large mixing bowl. This helps them soften evenly and makes mixing a breeze later in the process.
Step 3: Warm the Milk
Heat the milk until it’s just warm to the touch—don’t let it boil! Pour the warm milk over the bread pieces, making sure every bit is evenly soaked. Let the mixture rest for about 10 minutes, allowing the bread to become soft and custardy.
Step 4: Prepare the Custard Base
In a separate bowl, whisk together the eggs, sugar, cinnamon, and vanilla. Beat until everything is well blended and the mixture is slightly frothy. This is where your pudin de pan con pasas gains its sweet, aromatic depth.
Step 5: Combine Everything
Gently fold the egg mixture into the milk-soaked bread, mixing until thoroughly combined. Add the raisins and melted butter, stirring everything together with a light hand so the texture stays airy and not overly dense.
Step 6: Fill the Mold
Pour the mixture into your prepared baking dish, smoothing the top to create an even, beautiful surface. This helps the pudin bake evenly and look appealing when unmolded.
Step 7: Bake in a Bain-Marie
Set the dish inside a larger baking pan and fill the outer pan with hot water, halfway up the sides of your pudding mold. This gentle water bath ensures your pudin de pan con pasas cooks evenly and emerges with that magical, custardy consistency.
Step 8: Baking Time
Bake for 40 to 45 minutes, or until the top is set and a toothpick inserted in the center comes out clean. The aroma by this point will be almost impossible to resist!
Step 9: Cool, Unmold, and Serve
Remove your pudin from the oven and let it cool to room temperature. Run a knife around the edges, then gently invert to unmold if you used caramel. Serve your pudin de pan con pasas warm or cold—whichever way you prefer!
How to Serve Pudin de pan con pasas
Garnishes
For a stunning finish, dust the top with a light sprinkle of cinnamon or decorate with a handful of extra raisins. A dollop of whipped cream or a swirl of dulce de leche can take your pudin de pan con pasas over the top, adding a sweet, creamy contrast that your guests will love.
Side Dishes
Turn your dessert into a feast by pairing it with a scoop of vanilla ice cream or a small bowl of fresh fruit salad. The cold creaminess of the ice cream pairs beautifully with the warm spices of the pudding, while fruit adds a bright, refreshing note.
Creative Ways to Present
Slice the pudin into cubes for bite-sized treats, or layer a wedge with mascarpone and berries in a parfait glass for a visually impressive, party-ready dessert. You can even drizzle each serving with honey or spiced syrup for an extra-festive touch—no one will be able to resist this creative take on pudin de pan con pasas!
Make Ahead and Storage
Storing Leftovers
Cover any leftover pudin de pan con pasas tightly with plastic wrap or transfer to an airtight container. It will stay delicious in the refrigerator for up to 4 days. Chilling it overnight can even enhance the flavors, making every bite more complex and comforting the next day.
Freezing
If you want to save some for later, pudin de pan con pasas freezes surprisingly well! Slice into portions, wrap tightly in plastic and foil, and freeze for up to 2 months. Just thaw overnight in the fridge before enjoying.
Reheating
To reheat, place a portion in the microwave and warm in short bursts until heated through, or use the oven covered with foil at 150 °C for about 15 minutes. This will help revive that fresh-from-the-oven tenderness without drying it out.
FAQs
Can I use fresh bread instead of day-old bread?
You can use fresh bread if you’re in a pinch, but day-old bread soaks up the custard better and prevents your pudin de pan con pasas from getting too mushy. If using fresh, consider toasting it lightly first.
What other fruits can I use besides raisins?
Chopped dried apricots, cranberries, or even bits of candied fruit blend nicely with the flavors in pudin de pan con pasas. Mix and match to suit your taste or what you have on hand.
Can I make this recipe dairy-free?
Yes! Swap out the milk for your favorite plant-based alternative and use vegan butter. The results are still divine and perfect for those with dietary restrictions.
Is caramelo líquido necessary?
Caramel is optional but recommended for that gorgeous glossy top and extra flavor. If you prefer a lighter dessert, you can simply butter the mold.
How do I know when the pudin is fully cooked?
Your pudin de pan con pasas is ready when the top is golden and a toothpick inserted comes out mostly clean. Be careful not to overbake or it may lose its irresistible custard softness.
Final Thoughts
Now it’s your turn to make memories with pudin de pan con pasas—a classic dish that’s just as joyful to make as it is to eat. I hope this sweet, homey dessert earns a spot in your comfort food hall of fame. Gather your ingredients, invite some friends or family, and savor a recipe that always feels like a celebration!