Description
A Spanish-style bread pudding made from day-old bread and raisins soaked in a brown sugar, cinnamon, and lemon scented milk and egg custard, baked in a water bath and finished with golden caramel syrup.
Ingredients
250 g (about 9 ounces) day-old bread or plain sponge cake, cut into 2 cm (3/4 inch) cubes
650 ml (about 2 3/4 cups) whole milk
5 large eggs
150 g (3/4 cup, packed) brown sugar
2 tablespoons (28 g) unsalted butter, melted, plus extra for the pan
1 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
1/2 cup (75 g) raisins
1/2 cup (120 ml) caramel syrup or sauce, for finishing
Instructions
1. Preheat the oven to 150°C (300°F). Butter an 8-inch (20 cm) square baking dish and line the bottom with parchment paper.
2. Warm the milk until steaming but not boiling. Remove from the heat.
3. In a large bowl, whisk the eggs, brown sugar, melted butter, cinnamon, and lemon zest until smooth. Slowly whisk in the warm milk.
4. Add the bread cubes and raisins and stir gently. Let the mixture soak for 15 minutes, stirring once or twice, until the bread is soft.
5. Pour the mixture into the prepared dish. Place the dish in a larger baking pan and add hot water to come halfway up the sides.
6. Bake for 50 to 60 minutes, until set and a knife inserted in the center comes out clean.
7. Cool for at least 30 minutes. Serve warm or chilled, drizzled generously with caramel syrup.
Notes
Original Poulef recipe adapted from published pan de Calatrava recipes (Bread & Onions, Claudia & Julia, Thermorecetas, and a Region of Murcia tourism guide) that use 650 ml milk, 150 g sugar, 5 eggs, and about 200 g day-old bread or sponge cake for 6 servings, flavor the custard with cinnamon and lemon, bake in a water bath at about 150°C for about 60 minutes, and chill. This version swaps brown sugar for the white sugar, adds raisins, butter, and a caramel syrup topping, and bakes in a square dish. Those changes, the amount of bread, the pan size, and the bake time are estimates, so the recipe has not been tested.
Traditional pan de Calatrava is baked over a caramel layer and unmolded. This version is finished with caramel syrup instead.
Chilling overnight gives a firmer, sliceable pudding.
Nutrition is an approximate estimate per serving (9 servings).
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 square
- Calories: 324
- Sugar: 34g
- Sodium: 228mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 120mg