Pudín de Pan (Bread Pudding)

This post is also available in Spanish

Bread Pudding Receipe

There are many different variations of bread pudding throughout Latin America, but this Colombian one is my favorite! This bread pudding is a great dessert for entertaining because it tastes better the next day, so make it one day ahead.

Buen provecho!

Colombian Style Bread Pudding

Comida Colombiana-Pudin de Pan

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Ingredients

(8 servings)

  • 1 loaf white bread, cubed
  • 3 cups milk
  • 1 can (14 oz) condensed milk
  • 1 tablespoon vanilla extract
  • 4 beaten eggs
  • ¼ teaspoon cinnamon
  • ¼ cup sugar

Simple Bread Pudding recipe

Colombian bread-pudding

Directions

  1. Place the bread in a large baking pan and bake in a 400° F oven about 5 minutes.
  2. In a large mixing bowl, whisk together the milk, condensed milk, vanilla, cinnamon, and the beaten eggs and mix well.
  3. Add bread cubes to milk mixture. Let it stand for appromaximately 20 minutes or until bread absorbs most of the mixture.
  4. Pour the bread-pudding mixture into a baking pan. Bake uncovered in a 350° f oven for 1 hour or until a knife inserted into the center comes out clean.
  5. Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours or overnight.
  6. Recetas Colombianas-Bread Pudding
    Recetas Colombianas en espanol e ingles

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Comments

  1. says

    Hola, Erica
    Te quiero darte muchas gracias por poner esta pagina
    de las comidas colombianas. Yo a vevido aqui 25 anos
    so a estranado mucho las recetas que los colombianos
    hacen! Y perdon por mi espanol se que no lo puedo escrivier
    bien. pero muchas gracias otra ves a.

  2. Kim says

    I made this bread pudding last week and my kids loved it! It was perfect and delicious. Thank you for the recipe.

  3. China says

    I’m letting my breadcrumbs soak right now. I LOVE bread pudding and I LOVE LOVE LOVE Colombian food. You didn’t write where the sugar should be added so I just added it to the mixing bowl with the milk, eggs, etc. I hope that’s where it went!

  4. Adriana says

    Gracias por la receta, yo soy de Panama y me encanta el Bread Pudding. En Panama le llamamos Mamallena. Se cocina bastante similar a tu receta Colombiana. Voy a tratar tu receta.

    • Conny Nichols says

      Adriana, será que la similitud en la comida de Panama y Colombia sea porque ustedes fueron parte de Colombia hasta hace tan solo un poquito mas de cien años? Jmmmm….

  5. Sergio says

    Hola Erika,me entuciasmo mucho la receta de el bread puding pero vivo en Holanda hace 20 años,dime cuanto es en grados centigrados (para el horno) los 400 f que tu receta dice pues temo que el pan se me queme, y dime tambien si los huevos batidos deben ser con o sin yema.
    tu respuesta sera altamente agradecida,
    Saludos,
    Sergio

  6. Susie says

    Hola Erica,

    This bread pudding looks amazing – can’t wait to make it. Do you use a regular loaf of white bread, like the Wonder brand? Gracias!

  7. Bruce says

    Do you have a rum sauce for this? I remeber having an amazingly lite rum sause that really made it jump. It may just be something my grandmother did.

    • Conny Nichols says

      Bruce, my mother used to make it with brandy or with bourbon ans it was awesome. She would just soak day old bread in the liqour before asding the gg mixture. Try it.

  8. Jenny says

    Hi Erica!
    absolutely my fav! i remember eating it once with raisins…would I add them to the milk mixture? Thanks so much for this website! I was born in Colombia and I truly miss that good ol’ food! :)

  9. Conny Nichols says

    Yes, that’s a delicious one. I also make one I learned at home growing up, that I have loved all my life. The base is pretty much this one, except it is made in layers adding cheese and guava paste and a bechamel sauce. Basically, you start with bread and egg mixture, followed by molten guava paste, shredded cheese and topped with a bechamel sauce and you continue that way until you have at least three layers. Top it all with cheese and bake until golden brown. My mother used to soak the bead in brandy or bourbon and it was absolutely an amazing dessert. Thank you for reawakeing such good meories Erika!

      • Conny Nichols says

        My mothernusd to call it “Carlotta”, la cual es una creativa varia ión de una torta del repertorio culinario aleman. Te cuento que de verdad es algo del otro mundo, verdaderamente espectacular y te puedes lucir con ella.

  10. Daniela says

    hola Erica, estoy absolutamente fascinada con tus recetas y lo que mas me encanta es que si uno las sigue al pie de la letra, no fallas, y que ricas son. Gracias y felicitaciones, Daniels

  11. says

    This looks amazing! I’m British so for a sauce I’d use crema inglesa (we just call it custard), but I’m thinking along the lines of a dulce de leche mixed with something boozy would be appropriate. But what kind of booze? Surely aguardiente would be too much?

    • Erica Dinho says

      Hi Jonny, I like to add rum to dulce de leche sauce.For the caramel recipe I cooked 1/4 cup of dulce de leche and 1/2 of evaporated milk.

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