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My Cuban grandmother developed this Cuban bread pudding recipe, and it is truly the best I’ve ever had!
For more Cuban dessert recipes, check out this flan and arroz con leche!
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
Bread – I highly recommend using stale challah bread for this recipe. You may certainly use potato bread or brioche bread as well but make sure it isn’t fresh. I like to leave out the bread overnight uncovered. You want the bread to be stale so it can absorb the custard well.
Ice Cream – Vanilla ice cream is a must! You’ll want to serve this bread pudding warm with a scoop of vanilla ice cream for best results.
Dulce de Leche – This can be found in the baking aisle or the international aisle at your local supermarket. If your grocery store doesn’t carry it, you can purchase it online.
Top Tips
- For a thick bread pudding, use a small 8×8 baking dish. If you use a 9×13 dish, your pudding will come out much thinner.
- You have to serve this bread pudding warm with vanilla ice cream and dulce de leche! The vanilla ice cream and dulce de leche takes this dessert from a 7 to a 10!
- Make sure to generously grease your baking dish with butter so that nothing sticks.
- Not a fan of ice cream or dulce de leche? Serve it with butter, powdered sugar, and maple syrup instead.
Storage
If you have leftovers, allow them to cool completely and then place it in an air-tight container and refrigerate for up to 3 days. To heat, simply microwave or bake it in the oven for a few minutes, until it is heated through.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
Cuban Bread Pudding
Equipment
- 8×8 baking dish
Ingredients
- 1 lb challah bread , sliced into 1-inch cubes *check notes*
- 1 cup whole milk
- 1 14 oz sweetened condensed milk
- 1 14 oz evaporated milk
- ⅓ cup sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon Kosher salt
- 2 tablesoons softened butter, to grease the baking dish
Toppings
- vanilla ice cream
- dulce de leche
Instructions
- Preheat your oven to 350 degrees F and grease a 9×9 baking dish with butter.
- To make the custard, combine the eggs, sugar, sweetened condensed milk, whole milk, evaporated milk, salt, vanilla extract, and cinnamon. Mix until well combined.
- Toss the bread cubes into the custard and stir well, making sure each piece of bread is fully soaked in the custard.
- Pour the bread mixture into the greased baking dish and bake for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.
- Allow the bread pudding to sit for 5-10 minutes at room temperature before serving. Serve with ice cream and dulce de leche, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
