Pan Bollo — Island-Style Bread Pudding
Prep time: 20 minCook time: 60 minServings: 12
Views: 37
Submitted by: Antillean Eats
Submit date: November 5, 2026, 1:35 pm
Information
A dense, moist island-style bread pudding made with day-old bread, milk, raisins, vanilla and warm spices. Family recipes vary across the ABC islands. This version includes optional rum-soaked raisins. Allow 30 minutes for soaking and 30 minutes for cooling.
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Ingredients
- 400 g day-old white bread, torn into small pieces
- 750 ml whole milk
- 150 g sugar
- 3 large eggs
- 75 g unsalted butter, melted, plus extra for greasing
- 125 g raisins
- 2 tablespoons rum or water, for raisins
- 1 can of fruit cocktail.
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
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Preparation
- Soak raisins in rum or water for 30 minutes. In another bowl, soak bread in milk for 30 minutes, then mash thoroughly into a thick mixture.
- Heat oven to 175°C (350°F). Grease a 23 x 33 cm baking dish.
- Whisk eggs with sugar, melted butter, vanilla, cinnamon, nutmeg and salt. Put desired amount of fruit cocktail.Stir into the softened bread, then fold in the raisins and their soaking liquid.
- Spread in the dish and bake 50–60 minutes until browned and set in the center; a thermometer in the center should reach at least 71°C (160°F). Cover loosely with foil if browning early.
- Rest 30 minutes before cutting into 12 portions. Serve warm or chilled. Refrigerate within 2 hours and keep covered at 4°C or colder for up to 3 days.