Calatrava Bread Pudding (Pan de Calatrava)
A soft and creamy Calatrava bread pudding features a flan-like custard base with biscotti or toasts baked within.
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Instructions
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Preheat oven to 350 F (180 C) and heat 4 cups water for a water bath.
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Melt 1/4 cup sugar in a pan until caramelized, then quickly pour it into a large baking dish and arrange anisette toasts or biscotti over the caramel.
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Boil milk with a cinnamon stick, then remove from heat and cover.
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Beat whole egg, egg yolks, and remaining sugar until smooth.
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Remove the cinnamon stick and gradually whisk the hot milk into the egg mixture.
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Pour the milk-egg mixture into the prepared baking dish.
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Place the baking dish into a larger dish (9x13-inch) and fill the larger dish with hot water, ensuring it reaches about 3/4 up the sides.
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Bake uncovered for approximately 45 minutes, or until a knife inserted comes out clean.
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Carefully remove the dish from the water bath, cool to lukewarm on a rack, then chill thoroughly in the refrigerator for at least 1 hour.
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To unmold, run a knife around the edge of the dish, invert onto a serving plate, and tap the dish to release the custard; garnish with ground hazelnuts or mint if desired.