Portorican bread pudding Recipe
Portorican bread pudding
Flavors of Puerto Rico
Total time: 1hr to 2hr
Prep. time: 10 minutes
Cooking time: 1 heure


Difficulty: Easy
Chef's Note

The bread pudding is a classic Christmas dessert with Rice pudding and Tembleque, a coconut milk costard.

Part A
- 225 g / 1/2 pound of bread, after removing the outer rind - preferably one or two days old.
- 1 litre / 4 cups whole milk , warm (1)
- 4 large eggs at room temperature
- 4 Tbsp. butter, melted

Part B
- 85 ml / 2/3 cup raisins
- 1 Tsp. ground cinnamon
- 250 ml / 1 cup white sugar (2)
- 1 Tsp. vanilla
- 1/2 Tsp. ground nutmeg
- 1/3 Tsp. salt
- 60 ml rum (optional)

- (1) 2 cups milk, 2 cups coconut milk
- (1) or 4 cups evaporated milk
- (2) 1/2 cup brown sugar
- + 1 Tsp. anise seeds
  1. In a bowl, mix together the ingredients included in Part B and set aside.
  2. Preheat the oven to 180°C / 350°F.
  3. In another bowl, shred the bread into small pieces. Add warmed milk. Let soak until bread is well wet.
  4. Beat 4 large eggs. Add slowly to the bread and milk mix (3).
  5. Add the melted butter and whisk in.
  6. Add the ingredients included in Part B (1). Blend in thoroughly.
  7. Pour the mixture into a buttered mold baking dish. Place it into a much larger dish. Add enough water to the larger dish to fill it nearly three-quarters full. It's what we call a bain-marie.
  8. Bake for approximately one hour for the pudding to reach the desired consistency. Try not to overcook.

Serve warm or cold. It will last two to three days, well covered, in the refrigerator


 A coquito drink or a strong coffee with a sip of rum.

More recipe ideas

 Photo and inspiration: The Puerto Rico Coffee Shop.

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