PAN DE CALATRAVA
This is the Spanish version of bread pudding, very typical of Murcian cuisine. It is usually served as a cold dessert, made with leftover bread that is soaked with eggs and milk, and baked in the oven.
200g leftover bread
50g sugar (for the caramel)
1 teaspoon cinnamon
4 medium eggs
Fresh whipped cream (optional) for serving.
Preheat the oven to 180ºC.
Make the caramel by slowly heating 50g of sugar until liquid, and spread on the bottom of a rectangular mold.
Break up the bread into small chunks and distribute inside the mold.
In a saucepan, heat the milk until it comes to a boil, remove from the heat and let it cool down a bit.
In a bowl, mix the eggs, sugar, cinnamon and the grated lemon peel. Add the milk to the mixture and fill the mold with it.
Put the mold in a bain-marie and bake for 45-50 minutes.
Once cooled, let it stand in the fridge overnight.
Turn out onto a dish and serve cut into pieces with fresh whipped cream.