Friday, November 18, 2016

What's Cooking Cuba? Pudin de Pan!

image of Cuban flag and bread pudding dish.  Banner for International Ed Week.  Text: Rio Salado International Education Week 2016

Forget the fruitcake! We found your holiday party's next big hit. With spices like cinnamon and nutmeg, this Cuban bread pudding will be sure to add some cheer to your holiday menu.

Recipe for Cuban Bread Pudding - Pudin de Pan


1 loaf day-old Cuban bread, cut in one-inch cubes (approximately 10 slightly packed cups. Use a high quality bakery loaf as a substitute).
6 large eggs 1/2 teaspoon salt
1/3 cup white sugar 1 lemon peel, grated
1/3 cup brown sugar 2 teaspoons cinnamon
3 cups whole milk 1 teaspoon nutmeg
1 tablespoon vanilla extract 1 stick butter, melted
2 tablespoons dark rum 1 can evaporated milk
1 can sweetened condensed milk 2 cups raisins
1/2 teaspoon of salt
1 lemon peel, grated
2 teaspoon nutmeg
1 stick butter, melted
1 can evaporated mil
2 cups raisins

Preheat oven to 350ยบ F.

1. Take your raisins and soak them in four cups of hot water until they plump up, about 30 minutes.
2. Use an electric mixer to beat the white sugar, brown sugar, and the eggs until creamy. Gradually add the sweetened condensed milk and evaporated milk. Beat until frothy.
3. Add the melted butter, whole milk, cinnamon, nutmeg, and salt and beat until well blended.
4. Lightly butter a 9” x 13” pan. Arrange the bread cubes in the pan, scatter the plumped raisins among the bread, and slowly pour in the milk mixture
5. Bake in the oven for about one hour. You can tell it is done when the entire top puffs up and a knife inserted in the middle comes out clean.

Today marks the end of our International Education Week celebration. We hope you enjoyed the events, activities and festivities-- and that you will continue to celebrate diversity and engage in the dialogue! Learn more about this annual U.S. Department of State initiative at

 #Rio2016InternationalEdWeek #IEW2016 #RioSaladoCollege #CelebrateDiversity