Name: Mexican bread pudding with caramel and cinnamon
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 1 pan
Cuisine: Latin American
Ingredients: 4 Eggs; 50 g Butter (melted); 390 ml Sweetened condensed milk (sweetened); 350 ml Evaporated milk (unsweetened); 300 ml Milk; 4 tsp Powdered sugar; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 20 Sandwich bread slices; 300 g Dulce de leche (caramelized sweetened condensed milk)

Instructions

Tip: tap a step to mark it as done.

Preheat the oven to 180°C (350°F). Mix all the ingredients in a large bowl, add the pieces of sandwich bread, and let stand until the bread has absorbed all the mixture.
Line a baking pan with parchment paper. Pour the dulce de leche into the pan first, then spread the bread mixture over it.
Bake for about 60 minutes, depending on your oven. Let the baked pudding cool.
Place a plate over the pan and invert the pudding onto it. Carefully peel off the parchment paper.

Tip: Use a pan with a solid bottom, as the dulce de leche would leak out of a springform pan during baking. Tear the bread into smaller pieces so it absorbs the milk mixture faster.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 233 kcal
Protein: 7.4 g
Carbohydrates: 33 g
of which sugars: 23 g
Fat: 7.8 g
of which saturates: 4.3 g
Fiber: 0.7 g
Salt: 0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Mexický dezert z toastového chleba s karamelom a škoricou