Imagine transforming yesterday's forgotten bread into a mouthwatering dessert that will make your taste buds dance with joy! This traditional Colombian Torta de Pan Mojicón is not just a recipe; it's a culinary miracle that proves delicious desserts can come from the most unexpected ingredients. With its rich, custardy texture and sweet raisin surprises, this bread pudding cake will transport you straight to the vibrant kitchens of Colombia, turning simple ingredients into an extraordinary treat that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Colombian
Serves: 8 servings
Ingredients
- 4 cups stale bread, torn into pieces
- 2 cups milk
- 1 cup sugar
- 3 large eggs
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish or cake pan with butter to prevent sticking.
- In a large mixing bowl, tear the stale bread into small, bite-sized pieces. The bread should be slightly dry and hard to absorb the liquid ingredients effectively.
- In a separate large bowl, whisk together the milk, sugar, eggs, vanilla extract, and ground cinnamon until the mixture is smooth and well combined.
- Pour the liquid mixture over the torn bread pieces, gently stirring to ensure all bread is evenly coated. Let the bread soak for 10 minutes, allowing it to absorb the liquid completely.
- Fold in the raisins, distributing them evenly throughout the bread mixture. The raisins will add sweetness and texture to the pudding cake.
- Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly and pressing down gently to create a compact layer.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let the pudding cake cool for 15 minutes. This will help it set and make it easier to slice.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
- Slice into wedges and serve warm as a delightful Colombian dessert that transforms stale bread into a delicious treat.
Tips
- Bread Selection Matters: Use truly stale bread for the best texture. Day-old or slightly hardened bread absorbs the liquid mixture perfectly and creates a more cohesive pudding.
- Soak Thoroughly: Allow the bread to soak in the milk mixture for at least 10 minutes. This ensures maximum flavor absorption and a creamy, consistent texture.
- Raisin Distribution: Fold raisins gently to prevent them from sinking to the bottom. For extra flavor, consider soaking raisins in rum or vanilla extract beforehand.
- Prevent Dryness: Cover the baking dish with foil for the first 25 minutes of baking to keep the pudding moist, then uncover to allow golden browning.
- Serving Suggestion: While delicious warm, this pudding can also be served at room temperature. A scoop of vanilla ice cream or a drizzle of caramel sauce can elevate it to a gourmet dessert.
- Storage Tip: Store leftover Mojicón in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to restore its soft, custardy texture.
Nutrition Facts
Calories: 240kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
