Tuesday, February 3, 2009

Bread Pudding Flan

I really did not know how else to describe this other than "flan." They are cooked similarly to flan or custard, in small ramekin cups. But they require far less work in preparation than flan.


  • 6 slices white bread, staled
  • 2 eggs
  • 1 1/3 cup milk
  • 2TBSP strong coffee or espresso
  • 1/3 cup sugar
  • 1 Tsp. vanilla
  • 1 Tsp. cinnamon
  • 4 TBSP Butter in all
  • 1/2 cup brown sugar
  • 1 TBSP Brandy or Cognac

Preheat oven to 400 degrees. Heat a kettle of water to boiling. Slice up the stale bread into small cubes, about 3/4-inch thick. Set aside. Grease 4-6 ramekin dishes with some butter or shortening.

In a medium sauce pan, heat the milk, coffee, and 2 tablespoons of the butter just to a simmer. Remove from heat. In a medium bowl, whisk together the egg, white sugar, cinnamon, and vanilla. Add the bread cubes and toss to combine. Now add the milk mixture and turn gently to combine. Let the mixture set in this bowl for about 5 minutes for the bread to absorb the liquid.

Ladle the mixture into small ramekins and place in a deep casserole or pan. Before putting the pan into the oven, pour in the hot water into the pan around the ramekins to go about 1/2 the way up the sides. Cook in the oven for about 40 minutes.

Remove from oven, and remove ramekins from water bath. Let cool 15-20 minutes to set up completely.

Make the brown sugar sauce by whisking the brown sugar, butter, and brandy over medium heat until the mixture simmers.

Invert the ramekins over individual plates and let the flan fall away. Spoon the sauce over the top and serve.


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