Authentic Puerto Rican Bread Pudding Recipe: Cinnamon-Spiced Rum Infusion

This authentic Puerto Rican bread pudding recipe brings the warmth of island traditions to your kitchen with its signature cinnamon-spiced rum infusion. 🌟 The secret lies in using pan sobao—the soft, slightly sweet Puerto Rican bread—soaked in coconut milk and rum, then baked until golden and fragrant.

My abuela always made this for special occasions, and the moment the caramelized edges meet tender, rum-infused bread, you’ll understand why it’s a family favorite.

The recipe stays true to tradition with no shortcuts: raisins plump in the coconut milk, cinnamon deepens the flavor, and a hint of vanilla ties everything together. Unlike American-style bread puddings, this version leans on tropical notes—coconut milk replaces heavy cream, and anís (anise-flavored liqueur) adds authentic depth.

The texture is what makes it unforgettable: crispy on top, custardy inside, with a subtle boozy warmth that lingers.

What sets this apart is the baking technique: a slow start at 350°F ensures even cooking, while the final broil creates that signature caramelized crust. Serve warm with a dusting of powdered sugar or a drizzle of dulce de leche—the kind my tía always made from scratch.

This isn’t just dessert; it’s a taste of home, perfect for holidays or whenever you crave a dessert that feels like a hug.

Ready to make it? The ingredients are simple, but the result is anything but ordinary. Let’s get baking—your kitchen will smell like Puerto Rico in minutes.

Ingredients for authentic puerto rican bread pudding

Six ingredients make this Puerto Rican classic unforgettable—rum, cinnamon, and pan sobao are non-negotiable.

Pan sobao is the heart of this recipe. Find it at Latin markets or specialty bakeries—it’s sweeter and softer than regular bread, with a hint of anís already baked in. If you can’t find it, brioche or challah work in a pinch, but nothing beats the real deal. The rum? Bacardi or Don Q are my go-tos, but any dark or gold rum will do. Pro tip: soak the raisins in warm coconut milk for 10 minutes—they’ll plump up and taste sweeter. The cinnamon should be fresh-ground if possible, but store-bought works too. Anís is optional but adds that authentic island touch—look for it in the international liquor aisle.

No rum? Substitute orange juice or apple cider for half the amount, but you’ll lose that boozy depth. Fresh vanilla extract is a must—imitation won’t cut it here. Short on anís? A pinch of ground anise seed or even a splash of licorice extract (use sparingly!) gets you close. For the eggs, room temperature is key—they’ll mix smoother. The butter for topping should be cold so it browns beautifully. If you’re feeling fancy, toast the bread cubes lightly before baking—they’ll stay crispier longer. And trust me, the dulce de leche drizzle at the end? Worth every calorie.

This keeps for 4 days in the fridge, but honestly, it’s best eaten fresh. Reheat in a 350°F oven for 10 minutes with a splash of coconut milk to revive the moisture. Freezes beautifully for 2 months—just thaw overnight in the fridge. I always make a double batch: one for dinner, one for leftovers. The flavor only gets better as it sits, like a warm hug in dessert form. Store any extra dulce de leche in the fridge, and the powdered sugar? Keep it in an airtight container to avoid clumping.

Step-by-step instructions for authentic Puerto Rican bread pudding

Here's how to make this rich, spiced dessert that captures Puerto Rico's love for rum and cinnamon.

Cut the 4 cups Pan Sobao into 1-inch thick slices and remove any crusts. I like to work with a sharp serrated knife for clean cuts—this ensures even cooking later. Arrange the slices in a single layer on a baking sheet and set aside.

In a small saucepan, combine the 2 cups Coconut Milk with 0.5 cup Rum, 1 cup Granulated Sugar, and 2 tsp Ground Cinnamon. Heat over medium-low heat until the sugar dissolves completely and the mixture reaches 180°F—this creates a fragrant, spiced syrup. Remove from heat and stir in the 1 tbsp Vanilla Extract and 1 tbsp Anís. Let this infusion cool slightly while you prepare the rest of the ingredients.

In a large mixing bowl, whisk together the 4 whole Large Eggs and 0.5 tsp Salt until just combined. Gradually pour in the cooled coconut milk mixture, whisking constantly to fully incorporate. The batter should be thick but pourable—like a rich custard.

Add the 1 cup Raisins and gently fold them into the mixture. Then, carefully layer the Pan Sobao slices into a greased 9x13-inch baking dish, arranging them slightly overlapping in rows. Pour the egg mixture evenly over the bread, pressing down gently to ensure the slices soak up the liquid. Let it sit for 10 minutes while the bread absorbs the mixture—this prevents a dry center.

Preheat your oven to 350°F. Bake the bread pudding for 45-50 minutes until the top is golden brown and the edges are set. You'll know it's done when a toothpick inserted near the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil after 30 minutes to prevent over-browning.

While it bakes, melt the 0.5 cup Unsalted Butter in a small saucepan over low heat until it turns golden brown—this creates a nutty, caramelized topping. Remove from heat and set aside.

Once the bread pudding is baked, carefully pour the melted butter evenly over the top. Return it to the oven for 5-7 minutes to let the butter crisp slightly. Dust with 0.25 cup Powdered Sugar while still warm for a sweet, snowy finish.

For an extra touch, drizzle with 0.25 cup Dulce de Leche (if using) in a zigzag pattern. Serve immediately while warm—this pudding is best enjoyed straight from the oven, with its custardy center and crispy top. The rum and cinnamon flavors will be most pronounced when fresh!

Perfect pairings for this recipe

Coffee Pairings

Puerto Rican coffee pairs beautifully with this bread pudding—try a strong café con leche made with espresso and steamed milk. The bitterness of the coffee cuts through the richness, while the milk’s creaminess complements the coconut milk in the pudding.

I love using Hacienda San Pedro Puerto Rican coffee for that authentic island taste. 💫

Creamy Coconut Ice Cream

Serve your bread pudding with a scoop of homemade coconut ice cream for a tropical twist. The coconut flavor echoes the pudding’s base, creating a cohesive dessert experience.

For extra luxury, add a sprinkle of toasted coconut flakes on top. Store-bought coconut ice cream works too—just check for no added sugars. ✨

Spiced Rum Cocktails

Pair your dessert with a classic Piña Colada or a spiced rum cocktail like Mojito. The rum in the pudding and the cocktail creates a harmonious flavor bridge. For a non-alcoholic option, serve horchata—its cinnamon notes enhance the pudding’s spices. 🍹

Tropical Fruit Salad

A refreshing mango and pineapple salad with a lime dressing balances the richness of the bread pudding. The bright acidity cleanses your palate between bites. I like to add diced jicama for crunch and a sprinkle of cilantro for freshness. 🌿

Warm Churros

For a decadent pairing, serve warm churros with chocolate sauce. The crispy exterior and sweet filling contrast perfectly with the custardy pudding. Dust them with cinnamon sugar to match the pudding’s spice profile. This combo is a crowd-pleaser at family gatherings. 🔥

Dulce de Leche Drizzle

If you’re not using dulce de leche as a topping, serve it on the side for dipping. The caramelized sweetness pairs wonderfully with the warm, spiced bread pudding. For an extra touch, drizzle a little over the pudding right before serving—it adds a luxurious finish. 🍯

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