Description
Creamy caramel bread cake with raisins made from blended bread, eggs, milk, and condensed milk. This soft custard-like dessert is topped with rich homemade caramel and baked in a water bath for a silky texture similar to flan or bread pudding.
Ingredients
300 g sugar for caramel
480 ml milk
4 large eggs
120 ml rum
1 can 395 g condensed milk
6 slices white bread crust removed
100 g raisins
1 teaspoon vanilla extract optional
Instructions
1. Preheat oven to 180°C 350°F
2. Place sugar in a saucepan over medium heat until it melts into golden caramel
3. Pour caramel into a 22 cm cake pan and tilt to coat the bottom evenly
4. In a blender combine milk eggs condensed milk rum and vanilla extract
5. Blend until smooth and well combined
6. Tear bread slices into pieces and add to the blender mixture
7. Blend again until the batter becomes creamy
8. Pour the mixture over the caramel in the cake pan
9. Sprinkle raisins evenly throughout the batter
10. Place the cake pan inside a larger baking dish filled with hot water
11. Bake for 45 to 50 minutes until the center is set
12. Let the cake cool completely then refrigerate for at least 2 hours
13. Invert onto a serving plate so the caramel sauce flows over the cake
Notes
Use slightly stale bread for the best texture
Do not skip the water bath as it keeps the cake smooth and creamy
Allow the cake to chill before unmolding for clean slices
You can replace raisins with chocolate chips or chopped nuts
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg