Priscilla's pudin de pan (bread pudding)

    40 min

    In Gibraltar we bake our bread puddings very differently and it's great for parties, picnics or just because we want something nice with our afternoon tea.


    -, Gibraltar
    5 people made this

    Serves: 4 

    • 12 to 15 slices white bread
    • 1 (170g) tin Carnation® milk
    • 170ml water
    • 1 sachet creme caramel powder
    • 200g caster sugar
    • 4 eggs
    • 1 tablespoon margarine
    • ground cinnamon, to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Ga 4. Grease a medium baking dish.
    2. Tear the bread into bits with your hands and place in a bowl. Pour in the milk and water and with your hands or a fork mash all the bread until it's all soaked and more or less mashed. Add the creme caramel powder and sugar and mix well. Add the eggs, one at a time and mix until well incorporated.
    3. Break the margarine into pieces and add to the mixture; mix well and transfer everything to the prepared baking dish. Dust with ground cinnamon to taste.
    4. Bake in the preheated oven for 20 to 30 minutes, or until a skewer or knife inserted into the centre comes out almost clean (see tip). Remove from the oven, leave it to cool. Slice into squares or bars then serve and enjoy!


    Do not leave it until your knife comes out clean or else when it cools down it will be too dry! Also try adding a handful of raisins with the margarine (unfortunately I can't do this as my daughter doesn't like them). Also for adults leave the raisins overnight in brandy and drain them well before adding. Also check out my sweet pasta pudding which is my family favourite!

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