Also known as Dominican bread pudding, this Pudín de Pan contains pretty much the same ingredients as the “best-known” plain version.

But, what makes a Dominican bread pudding special is the ingredients, the way you can make it, and the way it is baked.

First, this bread pudding contains cinnamon and condensed milk. Then, you can blend it together to create a pudding-like texture.

And finally, this pudding is baked in a water bath inside your oven. Most other bread puddings are simply baked with dry heat.

This delicious dessert is very simple to make and only requires a few ingredients that you probably already have in your kitchen.

Bread: You can use any type of sturdy white bread. I used Baguette because I always have them at home.

Eggs: You need them to bind everything together

Milk: I used whole milk, but you can use any type of milk you have on hand.

Cinnamon: This is a must, in my opinion as it gives the pudding that cozy flavor we all love.

Condensed milk: This is what makes the pudding extra creamy, so don’t skip it.

Raisins: I love raisins in my bread pudding because they give a natural sweetness to the pudding but you could omit them if you’d like.

Cinnamon: This is a common spice used in many Dominican dishes. It gives this recipe a unique flavor.

Condensed milk: Is used for sweetness and to create a creamy consistency.

Butter: Butter gives the pudding an extra rich flavor.

Sugar: This is used for the caramel that goes on top of the pudding.

Water: Is used to create the water bath that the pudding will be baked in.