Bread Pudding(Spanish Style)
A comforting Spanish-style bread pudding with raisins, cinnamon, vanilla, and a hint of coconut, perfect for dessert or a sweet brunch treat.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Cube the white bread or substitute with old Italian bread pieces.
- In a mixing bowl, combine sugar, vanilla, ground cinnamon, eggs, milk, and cream of coconut (if using), whisking until smooth.
- Melt the margarine or butter and add it to the mixture, along with pancake syrup and oil, stirring well.
- Fold in raisins and bread pieces, ensuring they are evenly coated.
- Pour the mixture into a greased baking dish.
- Bake for approximately 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For added flavor, consider soaking the raisins in warm water or rum before adding them to the mixture. If you don't have cream of coconut, you can substitute with sweetened condensed milk for a similar texture. If you want a lighter version, use low-calorie margarine and reduce the sugar. This bread pudding can also be made with leftover croissants for a richer taste.
Serving Suggestions
Serve warm, drizzled with extra pancake syrup or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Colcannon (Irish Potatoes and Cabbage) as a comforting meal or can be enjoyed on its own as a sweet breakfast treat. A dusting of powdered sugar on top adds a nice touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds to 1 minute, or warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding(Spanish Style) contains roughly 842 calories, with 3g protein, 38g carbohydrates, and 75g fat. It is an excellent source of dietary fiber (31% of the Daily Value), and a good source of calcium and iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole grain bread instead of white bread?
Yes, whole grain bread can be used for a healthier option. It will add a nuttier flavor and a denser texture to the bread pudding. Just ensure that it is still somewhat stale or dry to absorb the liquid mixture effectively.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the milk with almond or oat milk and use dairy-free margarine in place of butter. The cream of coconut can be retained for added richness, making it a delicious dairy-free dessert.
How can I make this bread pudding more custardy?
To achieve a custard-like consistency, increase the number of eggs to 3 or 4, and ensure you mix the wet ingredients thoroughly before combining with the bread. Baking it longer at a lower temperature can also help create a creamier texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).