Spanish · Dessert
Toasted Bread and Honey Pudding
A Spanish-style torrija reimagined as an individual baked pudding: honey-soaked toasted bread set in a cinnamon-milk custard, baked until golden and softly set, then finished with a fresh honey drizzle.
$1
12 minsPrep
24 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
226Calories
6gProtein
8.7gFat
32.3gCarbs
19.3gSugar
1.4gFiber
215mgSodium
73mgChol
4.5gSat Fat
136mgPotassium
113mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Melt the butter and lightly toast the torn bread chunks in a pan over medium heat until golden at the edges, then divide between 2 ramekins (180ml each).
2
Warm the milk with the cinnamon and lemon zest until just steaming, then remove from heat and let infuse for 3 minutes.
3
Whisk the beaten egg into the warm milk along with the 28g honey until fully combined.
4
Pour the custard mixture evenly over the toasted bread in both ramekins, pressing the bread down gently so it soaks up the liquid.
5
Let the ramekins sit for 10 minutes so the bread fully absorbs the custard.
6
Place the ramekins in a baking tray and bake at 170°C for 22-25 minutes until puffed and golden on top with a slight wobble in the centre.
7
Remove from the oven and let rest for 5 minutes, then drizzle with the reserved 10g honey just before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g crusts removed, torn into chunks white bread
- 0.4 oz12g melted, for toasting bread butter
- 3.2 oz90g warmed with cinnamon whole milk
- 5/85/8 eggs, beaten (30g)
- 1 oz28g warmed slightly for drizzling honey
- 0.1 oz2g cinnamon ground
- 0.1 oz3g zested lemon
- 0.4 oz10g extra drizzle for serving honey
