Pudin de Pan is always a favorite around here. It’s such a great dessert because you can really make it anything you like.
What we mean by that is it’s kind of like a blank canvass. It’s perfect as is, with no additional ingredients, but it can also go great with so many different additions. Depending on what you have on hand or what you like, you can really throw in anything. Think chocolate chips, caramel, fruit, raisins and so on.
In this recipe we decided to go with caramelized bananas. If you are not into caramelized bananas, and want to just throw in your favorite chocolate chips or nuts- go for it. We would definitely suggest trying it one day, but again the best part about cooking is finding a recipe and then making it yours.
Caramelized Bananas & Rum Pudin de PanCourse: DessertsCuisine: CubanDifficulty: Moderate
1 loaf of Cuban bread hardened
1 14 oz can condensed milk
1/2 cup leche evaporada
2 tablespoons Flor de Cana Rum
1/2 cup plus 6 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of ground nutmeg
3 tablespoons butter
1/4 teaspoon sea salt
2 barely ripe bananas, sliced 1/4 inch thick
- Preheat oven to 325 degrees. Chop your bread into small bread chunks.
- First we work on the caramelized bananas. In a large skillet over medium high heat, melt butter and 6 tablespoons sugar until bubbly and starting to brown. Remember that caramel can only cook if the mixture gets hot enough. So be on top of your heat and adjust it according to how hot your stove gets. If you see it’s taking more than a few minutes maybe turn it up, if it’s too hot and boiling, turn it down. Make sure you are stirring constantly.
- Once the caramel reaches the color you like, add banana slices and cook until caramelized, 3-5 minutes. Turn off heat and set aside
- In a large bowl, mix eggs, condensed milk, evaporated milk, remaining sugar, cinnamon, vanilla, Rum, nutmeg and sea salt together. Then add bananas, and chopped bread. Mix together but do not over mix it. It will make it too dense.
- Pour mixture into an 8-by-8 baking dish. The key is to use a dish that will allow the bread to be completely submerged in the delicious liquid.
- Now we cook it in the oven in a Bano Maria. What this means is you are baking your Pudin de Pan within a larger dish filled with water. This means that you get a larger dish than your baking dish, place it in the oven. Then you place your Pudin de Pan mixture inside the larger baking dish. Now you fill it with water as high as you can go.
- Bake it for about an hour or until golden brown and bubbly. The bread pudding should have a nice caramelized crust and a moist (not wet or dry) interior.