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Venezuelan Pudín de Pan (Bread Pudding)
Prep Time
10 mins
Cook Time
45 mins
Resting time
2 hrs
Total Time
55 mins
One of the most common desserts in any Venezuelan dinner. Venezuelan pudín de pan --- bread pudding --- is a delicious way stop wasting old bread.
Course: Dessert
Cuisine: Venezuelan
Keyword: bread pudding,
Servings: 8 slices
  • 4 medium eggs or 3 large eggs
  • 1 old baguette
  • 2 tablespoon of melted butter
  • 1 teaspoon of vanilla extract
  • ¼ cup sugar
  • 500 ml milk
  • 400 g condensed milk 1 can
  • 1 tbsp cinnamon
  • cup raisins
For the caramel:
  • 1 cup sugar
  • 2 tbsp water
  1. Preheat the oven 180º (350ºF)
  2. Cut the baguette into small pieces. Add the milk and let it soak for at least 10 minutes.
  3. In a big bowl add the melted butter and the sugar. Mix well. Add all the eggs beaten, the vanilla extract, the condensed milk, and cinnamon.
  4. Incorporate the bread soaked in milk and gently mix. Add the raisins.
  5. Now it's time to prepare the caramel. You have to be very careful because sugar can reach extremely high temperatures ---over 200º. First, add all the sugar in a pan and wait until it starts to melt. Pour the water, be careful because the sugar will release some vapor. Stir until the melted sugar turns into a shiny and brown caramel. It is important to act fast to avoid the caramel solidifying.
  6. In an oven pan pour the caramel in the bottom and spread until the bottom is covered. Now pour the mix of the bread pudding. Take it to the oven for 45 minutes.
  7. Wait 20 minutes before releasing the pudding from the form. Let it chill for 2 hours in the fridge before serve.

Recipe Video