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 cupssugar, divided
1/2 gallonmilk
1 teaspoonground cinnamon
1grated lemon peel
5eggs
1plain 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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