Spanish · Dessert
Spanish Sweet Bread Pudding
A Spanish-style torrija-inspired bread pudding, where cubes of stale bread soak up a honeyed, cinnamon-and-lemon-scented milk custard before baking gently in individual ramekins until just set. Warm, comforting and softly spiced, it's a humble way of turning leftover bread into something genuinely celebratory.
$1
12 minsPrep
25 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
216Calories
6.2gProtein
7.4gFat
31.9gCarbs
18.4gSugar
1.6gFiber
206mgSodium
70mgChol
3.7gSat Fat
145mgPotassium
128mgCalcium
1.4mgIron
0.4mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Hot Chocolate
local
Spanish Sherry
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the whole milk gently with the cinnamon stick and lemon zest until just steaming, then remove from heat and let the flavours infuse for 5 minutes.
2
Tear the white bread into small cubes and divide between 2 greased ramekins.
3
Strain the warm milk and whisk it with the beaten egg, sugar and honey until the sugar dissolves.
4
Pour the custard mixture evenly over the bread cubes in the ramekins, pressing down gently so the bread soaks it up, and let sit for 10 minutes.
5
Drizzle the melted butter over the top of each ramekin.
6
Place the ramekins in a baking dish and pour hot water halfway up their sides to make a water bath.
7
Bake at 170°C (340°F) for 25 minutes until just set with a light golden top.
8
Remove from the water bath, dust with the reserved ground cinnamon, and serve warm or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g White Bread, torn into cubes, lightly stale
- 110g110g Whole Milk, warmed with cinnamon stick
- 30g30g Egg, beaten
- 22g22g Sugar White
- 8g8g Honey
- 2g2g Cinnamon Ground
- 3g3g Lemon, zested
- 8g8g Butter, melted, for greasing and drizzling
- 1g1g Cinnamon Ground, for dusting over the top, 1
