Bread Cake (Colombian Stale Bread Pudding)
Bread cake turns stale bread into a dense, sweet loaf: the bread soaks in milk for half an hour, then bakes with eggs, butter and condensed milk into something between a cake and a bread pudding. It is the Colombian answer to leftover bread, and it needs an hour in the oven and an hour to rest. Serves twelve.
Servings: 12
Calories: 370kcal
Ingredients
- 600 g stale bread about 1⅓ lb; plain white bread, a day or two old
- 100 g butter, melted about 7 tbsp
- ¾ cup sugar
- 1 liter milk about 4¼ cups
- 4 eggs
- 200 g condensed milk about ⅔ cup
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- Raisins or chopped nuts, to taste
Instructions
- Chop the bread into small pieces and put it in a bowl with the milk. Let it soak for about 30 minutes, stirring now and then, until it has absorbed all the liquid and falls apart when pressed.
- Add the rest of the ingredients one at a time, in this order: eggs, butter, sugar, condensed milk, baking powder, vanilla and salt, and finally the raisins or nuts. Keep stirring as you add each one so the mixture stays even.
- Preheat the oven to 285 °F (140 °C) and prepare a tin or baking dish, greased with butter or lined with parchment paper.
- Pour the mixture into the tin and bake for an hour. To check it, push a skewer or toothpick into the centre: if it comes out clean and dry, it is done.
- Take it out and let it rest for at least an hour before slicing. It carries on setting as it cools, and cutting it warm collapses the middle. Serve cold.
Nutrition
Calories: 370kcal | Carbohydrates: 51g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 565mg | Potassium: 286mg | Fiber: 2g | Sugar: 29g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 2mg