Spanish Bread Pudding Flan
A rich and comforting Spanish Bread Pudding Flan made with day-old bread soaked in creamy vanilla-cinnamon custard and baked over homemade caramel. Once flipped, the golden caramel flows over the soft pudding for an irresistible finish.Prep Time: 20 minutesCook Time: 55–70 minutesChill Time: 4 hoursTotal Time: About 5 hours 30 minutesServings: 8–10IngredientsFor the Caramel1 cup granulated sugarFor the Bread Pudding Flan5–6 cups day-old bread, cut into cubes2 cups whole milk1 cup evaporated milk4 large eggs½ cup granulated sugar2 teaspoons vanilla extract1 teaspoon ground cinnamon¼ teaspoon salt1 teaspoon orange or lemon zest, optional½ cup raisins, optionalInstructionsPrepare the caramel: Add 1 cup sugar to a saucepan over medium-low heat. Cook until the sugar melts and turns a deep golden-amber color. Carefully pour it into the bottom of your baking dish and tilt the dish to spread the caramel evenly.Soak the bread: Place the bread cubes in a large bowl. Pour the whole milk and evaporated milk over them. Gently press the bread into the liquid and let it soak for 10–15 minutes.Make the custard: In another bowl, whisk together the eggs, ½ cup sugar, vanilla, cinnamon, salt, and optional citrus zest.Combine: Pour the egg mixture over the soaked bread. Gently mix until evenly combined. Fold in the raisins if using.Fill the pan: Pour the bread pudding mixture over the caramel layer and spread it evenly.Prepare the water bath: Preheat your oven to 350°F (175°C). Place the baking dish inside a larger roasting pan and carefully add hot water until it reaches about halfway up the sides of the pudding dish.Bake: Bake for 55–70 minutes, or until the edges are firm and the center is set with only a slight jiggle.Cool: Carefully remove the pudding from the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.Unmold: Run a thin knife around the edges. Place a large serving plate over the baking dish and carefully flip it. Lift away the pan and allow the caramel sauce to flow over the pudding.Serve: Slice and serve chilled or slightly cool with extra caramel from the serving plate spooned over each piece.TipsDay-old bread absorbs the custard especially well.Watch the caramel closely because melted sugar can quickly go from amber to burnt.Let the bread soak before baking for a softer, more even texture.Don't skip the chilling time if you want clean slices.For extra flavor, add orange zest, raisins, or a little extra cinnamon.StorageKeep leftover Spanish Bread Pudding Flan covered in the refrigerator. For the best texture and flavor, enjoy it within 3–4 days.Serving Suggestion: Serve with fresh berries, whipped cream, toasted almonds, or a hot cup of coffee.