Pudín de Pan (Bread Pudding) is a traditional Gibraltarian recipe for a classic dessert of bread and sultanas baked in an egg custard with caramel flan. The full recipe is presented here and I hope you enjoy this classic Gibraltarian version of: Bread Pudding (Pudín de Pan).
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Ingredients:
9 bread rolls (slightly stale are fie), broken into pieces
1.5l of milk
300g of sultanas
1 egg
2 caramel flans. broken into pieces
2 tsp ground cinnamon powder
300g of sugar
Method:
Soak the read in water for about 20 minutes, to soften. Once done squeeze out all the excess water then transfer the bread to a large bowl,
In a separate bowl or jug, combine all the remaining ingredients. Whisk together then pour over the bread. Sprinkle cinnamon over the top then transfer to an oven pre-heated to 170C for about 40 minutes, or until set.
When done the top will be nicely browned and a skewer inserted in the centre should come out clean.
You can serve warm with cream, ice cream or custard or you can allow to cool and serve like a cake.
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