There are many different variations of bread pudding throughout Latin America, but this Colombian one is my favorite! This bread pudding is a great dessert for entertaining because it tastes better the next day, so make it one day ahead.
INGREDIENTS
(8 servings)
1 loaf white bread, cubed
3 cups milk
1 can (14 oz) condensed milk
1 tablespoon vanilla extract
4 beaten eggs
¼ teaspoon cinnamon
¼ cup sugar
DIRECTIONS
1. Place the bread in a large baking pan and bake in a 400° F oven about 5 minutes.
2. In a large mixing bowl, whisk together the milk, condensed milk, vanilla, cinnamon, and the beaten eggs and mix well.
3. Add bread cubes to milk mixture. Let it stand for appromaximately 20 minutes or until bread absorbs most of the mixture.
4. Pour the bread-pudding mixture into a baking pan. Bake uncovered in a 350° f oven for 1 hour or until a knife inserted into the center comes out clean.
5. Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours or overnight.
{ 22 comments… read them below or add one }
It really looks delicious. I can’t wait to try:)
do I need to cute out the brown crust off the bread? Or can I just cut the bread into cubes with crust and all?
Fela- I left the crust!
Its better with cheese and guava paste
Hola, Erica
Te quiero darte muchas gracias por poner esta pagina
de las comidas colombianas. Yo a vevido aqui 25 anos
so a estranado mucho las recetas que los colombianos
hacen! Y perdon por mi espanol se que no lo puedo escrivier
bien. pero muchas gracias otra ves a.
I made this bread pudding last week and my kids loved it! It was perfect and delicious. Thank you for the recipe.
I’m letting my breadcrumbs soak right now. I LOVE bread pudding and I LOVE LOVE LOVE Colombian food. You didn’t write where the sugar should be added so I just added it to the mixing bowl with the milk, eggs, etc. I hope that’s where it went!
China- That is right!
Gracias por la receta, yo soy de Panama y me encanta el Bread Pudding. En Panama le llamamos Mamallena. Se cocina bastante similar a tu receta Colombiana. Voy a tratar tu receta.
Adriana, será que la similitud en la comida de Panama y Colombia sea porque ustedes fueron parte de Colombia hasta hace tan solo un poquito mas de cien años? Jmmmm….
Hola Erika,me entuciasmo mucho la receta de el bread puding pero vivo en Holanda hace 20 años,dime cuanto es en grados centigrados (para el horno) los 400 f que tu receta dice pues temo que el pan se me queme, y dime tambien si los huevos batidos deben ser con o sin yema.
tu respuesta sera altamente agradecida,
Saludos,
Sergio
Sergio- Ponlo en 180 Grados C. Los huevos son completos!
Hola Erica,
This bread pudding looks amazing – can’t wait to make it. Do you use a regular loaf of white bread, like the Wonder brand? Gracias!
Do you have a rum sauce for this? I remeber having an amazingly lite rum sause that really made it jump. It may just be something my grandmother did.
Bruce- I don’t have a rum sauce for this recipe!
Bruce, my mother used to make it with brandy or with bourbon ans it was awesome. She would just soak day old bread in the liqour before asding the gg mixture. Try it.
Hi Erica!
absolutely my fav! i remember eating it once with raisins…would I add them to the milk mixture? Thanks so much for this website! I was born in Colombia and I truly miss that good ol’ food!
Jenny, yes!
Yes, that’s a delicious one. I also make one I learned at home growing up, that I have loved all my life. The base is pretty much this one, except it is made in layers adding cheese and guava paste and a bechamel sauce. Basically, you start with bread and egg mixture, followed by molten guava paste, shredded cheese and topped with a bechamel sauce and you continue that way until you have at least three layers. Top it all with cheese and bake until golden brown. My mother used to soak the bead in brandy or bourbon and it was absolutely an amazing dessert. Thank you for reawakeing such good meories Erika!
Conny- That sounds amazing ….I have to try it next time!
My mothernusd to call it “Carlotta”, la cual es una creativa varia ión de una torta del repertorio culinario aleman. Te cuento que de verdad es algo del otro mundo, verdaderamente espectacular y te puedes lucir con ella.
hola Erica, estoy absolutamente fascinada con tus recetas y lo que mas me encanta es que si uno las sigue al pie de la letra, no fallas, y que ricas son. Gracias y felicitaciones, Daniels