Pudin de Pan (Bread Pudding)



  • 14 Slices Crustless Bread
  • 6 Eggs
  • 2 Packets Flan Caramel
  • 410 g Evaporated Milk
  • Water
  • 600 g Sugar

1. Soak bread in water. After five minutes squeeze water out and mix with milk.

2. Mix caramel with water; measure the water in the evaporated milk tin for quantity and add to mixture. Add beaten eggs and sugar to mixture.

3. Place in an oven-proof dish and bake for 1h 15 minutes at 170°C.

Recipe courtesy of Lily Attard

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