Caramel bread pudding

Pan de calatrava

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Andaluz: A Food Journey Through Southern Spain

By Fiona Dunlop

Published 2023

  • About

This traditional pudding is like a coarsely textured crème caramel. It originated in Murcia, just north of Almería, where it used to be made with stale bread. In this recipe from Diego’s aunt, Mari Carmen, the dessert has been upgraded with magdalenas, oval sponge cakes. You will need an 8-inch (20-cm) round cake pan or ovensafe dish and a larger dish to make a bain-marie (see note).