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
3 cupssugar, divided
1 teaspoonground cinnamon
1grated lemon peel
1plain pound cake, crumbled (you can substitute with either muffins or sweet bread)
Place two cups of sugar in a small pot over low heat until it becomes liquid. Remove from heat and allow to cool.
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.
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.
Test by piercing the pudding with a toothpick, knife, etc. If the knife comes out dry, then the bread pudding is ready.