Salvadoran Bread Pudding
I am thrilled to share this Salvadoran Bread Pudding recipe. My recent adventure in the kitchen was a result of the recipe I found on my trip.
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Servings: 8 Servings
Calories: 348 kcal
Equipment
- Large mixing bowl
- Saucepan
- Baking dish or casserole dish
- Whisk or mixing spoon
Ingredients
- 1 lb. of day-old bread cut into cubes
- 2 cups of milk
- 1 can of condensed milk
- 3 eggs
- 1/2 cup of sugar
- 1/4 cup of raisins
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- Butter for greasing the baking dish
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking dish with butter.
- In a large bowl, whisk together the milk, condensed milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg.
- Add the bread cubes and raisins to the bowl and stir until the bread is fully coated in the milk mixture.
- Let the bread mixture sit for 10 minutes, stirring occasionally to make sure all the bread is fully soaked.
- Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
- Let the bread pudding cool for a few minutes before slicing and serving.
Notes
Tips and Tricks
Use stale bread as it absorbs the custard mixture better. Dried fruit like raisins or cranberries can be added to the mixture for a sweet and tangy taste. If you don't have time to let the bread pudding mixture sit for 30 minutes, let it sit for at least 10-15 minutes to ensure the bread soaks up the liquid mixture evenly. If you prefer a firmer bread pudding, use less milk or add more bread to the mixture.Nutrition
Calories: 348kcal | Carbohydrates: 57g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 262mg | Potassium: 395mg | Fiber: 1g | Sugar: 38g
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