🇪🇸 Spain · Dessert
Pudin de Pan (Spanish Bread Pudding)
By eatmundo · July 7, 2026
Pudin de Pan is a beloved Spanish bread pudding, a comforting dessert that transforms stale bread into a luscious, custardy delight. Infused with warm spices like cinnamon and lemon, it's a wonderfully economical and deeply satisfying treat, often enjoyed warm or chilled.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F). Lightly grease a 2-liter capacity baking dish (approx. 20x20cm or 9-inch round) with 1 tablespoon of butter.
- 2
Tear 250g of stale bread (preferably crusty white bread like baguette or country bread) into small, roughly 2-3 cm pieces. Place them in a large bowl.
- 3
In a saucepan, gently heat 500ml of whole milk with 100g of granulated sugar, the zest of 1 large lemon (peeled in strips to avoid bitterness), and 1 small cinnamon stick over medium heat until the sugar dissolves and the milk is warm (do not boil). Remove from heat and let it cool for 5 minutes, then remove the lemon zest and cinnamon stick.
- 4
Pour the warm milk mixture over the bread pieces in the bowl, ensuring all the bread is submerged. Let it soak for 10-15 minutes, stirring occasionally, until the bread softens completely and absorbs most of the milk. Gently mash the bread with a fork until it forms a thick, lumpy paste.
- 5
In a separate bowl, lightly whisk 3 large eggs with 1 teaspoon of vanilla extract. Add the whisked eggs to the bread mixture, along with 50g of raisins (optional), and mix thoroughly until well combined. The mixture should be thick but pourable.
- 6
Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. You can sprinkle a little extra sugar on top for a caramelized crust, if desired.
- 7
Bake for 45-50 minutes, or until the pudding is set, golden brown on top, and a skewer inserted into the center comes out clean. The top should feel springy to the touch.
- 8
Let the pudding cool slightly before serving warm, or chill completely for several hours to serve cold. It is delicious on its own or drizzled with caramel sauce.
Frequently Asked Questions
What kind of bread is best for Spanish Bread Pudding?+
Stale crusty white bread like baguettes, ciabatta, or country-style bread works best as it absorbs the custard mixture without becoming too soggy. Avoid highly enriched breads like brioche for this traditional recipe.
Can I make this ahead of time?+
Yes, bread pudding is excellent for making ahead. You can bake it up to 2 days in advance and store it covered in the refrigerator. Reheat gently in the oven or serve chilled.
How can I tell if the pudding is fully cooked?+
The pudding is cooked when the center is set, no longer jiggly, and a wooden skewer or knife inserted into the middle comes out clean. The top should also be golden brown.
Are there any common variations for Pudin de Pan?+
While the classic version is simple, you can add chopped nuts (like walnuts or almonds), other dried fruits (like apricots or figs), or a splash of rum or brandy to the milk for added complexity.
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