Almojábana Bread Pudding
With this easy recipe you will turn leftover almojábanas in a bread pudding that you can eat as a comforting dessert or festive breakfast.
Equipment
- Smaller size oven dish (depending on how many almojábanas you use)
Ingredients
- 6 leftover almojábanas see blogpost for almojábana recipe
- 200 ml Colombian style chocolate milk OR regular milk
- 1 tbsp butter, plus some more for greasing oven dish
- 1/2 tsp vanille extract
- 50 gram white sugar, plus some extra for sprinkling
- 2 eggs, whisked
- salt
Optional to serve with
- cream
- fresh fruit like blueberries or strawberries
Instructions
- Preheat oven at 180 degrees Celsius (350 Fahrenheit)
- Grease oven dish with some butter. Tear almojábanas in bite size pieces and place them in the oven dish
- Warm up in a sauce pan (chocolate) milk, together with butter, salt, vanille extract and sugar, until butter is melted. Let cool
- When cooled down, mix in whisked eggs. Pour mixture over almojábanas in oven dish. Sprinkle with sugar.
- To create a thicker custard, let the almojábana-custard mixture set for about 30 minutes. You can omit this step, the pudding will then remain a bit more liquid
- Bake in the oven at 180 degrees Celsius (350 Fahrenheit) until golden at the top and wobbly on the inside
- Serve warm as it is, or add cream and fresh fruit
Notes
- I used 6 almojábanas and a small oven dish (15 x 15 cm, 5 cm deep). Depending on the amount of leftovers or people you want to eat this dish with, you can adjust the amount of other ingredients.
- Almojábanas have an insane capacity to absorb liquid. Also in this case it works best to eat the pudding at once and while warm. It does not keep well in the fridge.
- The step to let the pudding set is to make the custard a bit thicker. If you omit this step, or shorten the time, it could be that the pudding contains some liquid after cooking, which is not necesarily a problem.
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