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

  • 500ml milk

  • 100g sugar

  • 50g sugar (for the caramel)

  • lemon rind

  • 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.