Pudin de Pan con Platanos (Plantain Bread Pudding)

This decadently delicious dessert was invented when we found ourselves with a big batch of day old bread at Mucho Gusto. You’re gonna love this — it’s rich, but a small piece is very satisfying.

Serves: 12

  • 2 tablespoons butter
  • 3 large very ripe plantains (peeled & cut into ½” slices)
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 loaf day old bread (thinly sliced)
  • 1can condensed milk
  • 2 eggs


  1. Preheat the oven to 350°, and prepare a 9”x13” baking dish or equivalent by treating it with non-stick cooking spray.
  2. In a skillet over low heat melt the butter, add the plantains, sugar and spices and slowly cook for about 5 minutes.
  3. In a large bowl whisk together the milk and eggs.
  4. Arrange a layer of bread slices on the bottom of the pan, then add a layer of plantain slices.
  5. Pour one half of the egg mixture over the top.
  6. Repeat layers of bread and plantain and pour the remaining egg mixture over the top.
  7. Bake for about 30 minutes or until golden brown.
  8. Cut into small pieces and serve drizzled with salsa de ron.

Significantly reduce the fat content of this dish by reducing butter to 1 tablespoon and by substituting nonfat condensed milk and eggbeaters.

VARIATION: Pudin de Pan con Coco (Coconut Bread Pudding) — In a food processor fitted with a steel blade, grind the bread into crumbs. Substitute one can of coconut cream for the plantains and 1/2 cup of flaked coconut for the dry spices. Instead of layering, combine all ingredients and spread batter into pan.