Spanish · Dessert
Toasted Bread Custard Pudding
A lightened take on Spain's classic bread-and-milk custard, built on toasted bread soaked in a honey-sweetened skim milk custard and baked gently in a water bath until just set. Finished with fresh raspberries and a dusting of cocoa for fibre and colour, it keeps all the comforting toasted-crumb texture of the original while landing well under 250 kcal a pot.
$1
15 minsPrep
33 minsCook
78 minsTotal
MediumLevel
Nutrition per serving
143Calories
6.9gProtein
2.9gFat
23.1gCarbs
13gSugar
3gFiber
133mgSodium
76mgChol
0.9gSat Fat
223mgPotassium
137mgCalcium
1.4mgIron
0.5mcgVitamin B12
6.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Horchata de Chufa
local
Fino Sherry
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and set two 180ml ramekins in a deep baking tray.
2
Toast the bread cubes in a dry pan until golden and crisp at the edges, then divide between the two ramekins.
3
Warm the skim milk gently until just steaming but not boiling, then whisk in the honey and sugar until dissolved.
4
In a separate bowl, beat the egg, then slowly pour in the warm milk while whisking constantly to temper it.
5
Stir in the lemon zest, vanilla extract and half the cinnamon, then pour the custard evenly over the toasted bread in both ramekins, pressing lightly so the bread soaks.
6
Pour hot water into the tray to come halfway up the sides of the ramekins to create a water bath.
7
Bake for 30-35 minutes until the custard is just set with a slight wobble in the centre.
8
Remove from the water bath and cool for 10 minutes, then chill in the fridge for at least 30 minutes.
9
Top each pudding with fresh raspberry halves, a dusting of cocoa powder and the remaining cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g toasted and cubed white bread
- 4.9 oz140g skim milk
- 7/87/8 eggs, beaten (40g)
- 0.4 oz10g sugar white
- 0.2 oz6g honey
- 0.1 oz2g cinnamon ground
- 0.1 oz3g zested lemon
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved raspberry
- 0.1 oz4g dusted cocoa powder
