Pan De Calatrava "Spanish Bread Pudding"

Chef Antonio Ortuño shares his recipe for Pan de Calatrava, or Spanish Bread Pudding, a dessert famous in the region of Murcia in Spain.

Pan De Calatrava "Spanish Bread Pudding"

Prep Time

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Cook Time

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Serves

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Chef Antonio Ortuño shares his recipe for Pan de Calatrava, or Spanish Bread Pudding, a dessert famous in the region of Murcia in Spain. —Editor

Ingredients

  • 3 cups sugar, divided
  • 1/2 gallon milk
  • 1 teaspoon ground cinnamon
  • 1 grated lemon peel
  • 5 eggs
  • 1 plain pound cake, crumbled (you can substitute with either muffins or sweet bread)

Preparation

Caramel

  • 1 Place two cups of sugar in a small pot over low heat until it becomes liquid. Remove from heat and allow to cool.

Pudding

  • 1 In a large pot, add milk, 1 cup of sugar, cinnamon, and lemon peel. Cook until the mixture boils, remove from heat and strain into another bowl.
  • 2 In another bowl, beat the eggs adding the strained milk mixture, blending well with the crumbled cake. Once these ingredients are well mixed, place the melted caramel in a regular baking dish, wait for it to cool, then add the remaining mixture and cook in a 350°F oven for about 40 minutes or a little more.
  • 3 Test by piercing the pudding with a toothpick, knife, etc. If the knife comes out dry, then the bread pudding is ready.

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