This torta de mojicón is a bread pudding cake made with mojicón, a traditional Colombian bread and guava paste. It is a simple and delicious dessert.
What is Torta de Mojicón?
Torta de Mojicón is a sweet and moist bread pudding cake made with Mojicones (Colombian sweet rolls) and guava paste. I love serving this dessert while it's still warm with a scoop of vanilla ice cream or a cup black coffee on the side.
This Colombian Style Bread Pudding is very easy to make and is a fun cooking project with kids.
Torta de Mojicón is a traditional dessert from Bogotá, the capital and largest city of Colombia. This beautiful city is located in the center of the country and was declared a World Book Capital, by UNESCO, and Iberoamerican Capital of Culture, by the UCCI.
What You'll Need to Make this Recipe
Mojicones: Or Pan Mojicón are Colombian sweet rolls. This delicious bread is perfect for a bread pudding recipe and I have the recipe to make it at home. If you don't want to bake it at home. You can definitely substitute it for Portuguese sweet bread, brioche, or another sweet bread.
Milk and Heavy Cream: I like to use this mixture to add richness. Feel free to use just milk if you prefer.
Eggs: I recommend using cage free eggs.
Sugar: I like to use regular white sugar, but you can use light brown sugar if you prefer.
Guava paste: Also known as bocadillo is a must for this recipe.You can find it online, at Latin stores or check your International aisle at your local super market.
Flavor: Vanilla extract and ground cinnamon.
Torta de Pan Mojicón Recipe (Mojicón Bread Pudding Cake)
- 4 mojicones Colombian sweet rolls
- 3 cups of milk
- 1 cup of heavy cream
- 5 eggs beaten
- ¾ cups of sugar
- 5 oz of guava paste 4 bocadillos, sliced
- 1 tablespoon of vanilla extract
- ½ teaspoon of ground cinnamon
- Lightly butter a medium baking dish. Preheat the oven to 350 degrees F.
- In a bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon and vanilla extract and set aside.
- Slice the mojicones in half horizontally. Place the bottoms of the sliced mojicuón in the baking pan, add the guava paste, then the tops of the mojicones(brown side up), being sure the pieces of guava paste are between the layers of the bread or it will burn while baking.
- our the custard mixture over the mojicones and allow to soak for 10 minutes, pressing down gently.
- Bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and serve warm or at room temperature.