Spanish Bread Pudding
A rich and comforting Spanish bread pudding with raisins and vanilla, perfect for dessert or brunch, appealing to those who love sweet, custardy treats.
Ingredients
Instructions
- Crumble bread in a food processor or tear by hand into small pieces.
- Combine bread and eggs into one large bowl.
- Mix the remaining ingredients into the bowl with the bread and eggs.
- Mix well until fully combined.
- Pour the mixture into a greased baking pan.
- Place a pan of water in the oven to create a water bath.
- Bake at 325°F (160°C) for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular loaf bread. If you're short on time, you can use pre-dried bread or even croissants. For added texture, try mixing in chopped nuts or swapping out raisins for dried cranberries. Don't forget to let the mixture soak for at least 30 minutes before baking for optimal results.
Serving Suggestions
Serve warm, drizzled with a bit of caramel sauce or a dollop of whipped cream for added indulgence. This dish pairs beautifully with Lime Ice Cream Salad for a refreshing finish. For a complete meal, consider serving it alongside a light salad or a bowl of fresh fruit to balance the sweetness.
Storage & Reheating
Store any leftover Spanish bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or warm in the oven at 350°F (175°C) until heated through. Enjoy it warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Bread Pudding contains roughly 733 calories, with 9g protein, 114g carbohydrates, and 12g fat. It is an excellent source of calcium (31% of the Daily Value), iron (29% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1271mg per serving (55% of the Daily Value).
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 a different type of milk?
Absolutely! You can substitute whole milk with almond milk or coconut milk for a dairy-free option. Just keep in mind that this may alter the flavor slightly, making it a unique twist on the traditional recipe.
How do I know when the pudding is done baking?
The pudding is done when a toothpick inserted into the center comes out clean. It should also be slightly puffed and golden on top. If the edges start to brown too quickly, cover with foil to prevent burning.
Can I make this bread pudding ahead of time?
Yes, you can prepare the mixture the night before and store it in the refrigerator. Just pour it into the baking pan and bake it the next day. This allows the flavors to meld together for an even tastier result!
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).