Cuban Bread Pudding
My Cuban grandmother developed this Cuban bread pudding recipe, and it is truly the best I've ever had!
Servings: 8
Equipment
- 8x8 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 9x9 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
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.
Nutrition
Calories: 218kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 331mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 0.02mg | Calcium: 106mg | Iron: 2mg