Spanish · Dessert
Toasted Bread Custard Pudding
A Spanish-style baked custard built on toasted bread, soaked in a lemon-and-cinnamon-infused milk custard and finished with a torched sugar crust, echoing the frugal convent dessert tradition of using up stale bread.
$1
15 minsPrep
33 minsCook
108 minsTotal
MediumLevel
Nutrition per serving
203Calories
7.7gProtein
5.8gFat
29.7gCarbs
20.4gSugar
0.8gFiber
171mgSodium
102mgChol
2.5gSat Fat
188mgPotassium
144mgCalcium
1.2mgIron
0.6mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Heat oven to 160°C (320°F). Lightly toast the torn bread pieces until dry and golden, then divide between two 180ml ramekins.
2
Warm the milk with the lemon zest and cinnamon until just steaming; remove from heat and let infuse for 5 minutes, then strain through a sieve.
3
Whisk the egg with the sugar and vanilla extract until pale, then slowly whisk in the strained warm milk to make a custard.
4
Pour the custard evenly over the toasted bread in the ramekins, pressing the bread down gently so it soaks up the liquid.
5
Set the ramekins in a small baking dish and pour hot water halfway up their sides to create a bain-marie.
6
Bake for 30-35 minutes until the custard is just set with a slight wobble in the centre.
7
Remove from the water bath and cool to room temperature, then chill for at least 1 hour.
8
Just before serving, sprinkle the reserved sugar over each pudding and caramelise with a blowtorch until golden and crackled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g torn into pieces, lightly toasted white bread
- 6 oz170g warmed whole milk
- 11 egg, beaten (50g)
- 0.8 oz24g sugar white
- 0 oz1g cinnamon ground
- 0.1 oz3g zest only lemon
- 0.1 oz2g vanilla extract
- 0.2 oz6g for sprinkling and caramelising on top sugar white
