The love child of bread pudding and traditional flan, this Bread "flan" is a moist, luscious pudding bathed in a golden syrup. Lighter and creamier than our traditional bread pudding, but slightly more dense than traditional flan, this dessert combines the best of both worlds.
By - Last reviewed . Published Jan 2, 2017
Why we ❤️ it
You'll surprise your guests with a lovely new dessert, halfway between flan and bread pudding with a creamy texture and gentle taste of vanilla.
What a way to gain favor with flan lovers!
Flan de pan?
Though technically a bread pudding, we already have a recipe for Pudín de pan – the marvelous Dominican bread pudding – and this one has much more in common with flan than with that bread pudding.
So I called it a bread flan. I hope you don't hold it against me.
Flan de pan (bread creme caramel pudding).
Serving suggestions
The perfect dessert to end any Dominican lunch or dinner, I also love it with my mid-afternoon Dominican coffee or a cup o tea. It pairs fantastically with our Té de jengibre (ginger tea).
Top tips
- Bread to use: For this recipe I perfect bread with a hard crust, like pan de agua or a baguette. It's important that it's day-old (a couple of days is better).
- Grating the bread: To get a smooth consistency, I preferred grated bread (with the coarsest side of a box grater). You can also do it with a food processor. The breadcrumbs should have the size of a lentil for this recipe (some will be smaller, of course).
- Spices: I tested the recipe with cinnamon and cloves, and also with vanilla. I preferred the vanilla one as it tasted closer to flan.
- Molds: I used a mold that can be heated on the stove, which made for faster preparation and less cleaning afterwards. This would also work with a medium or large oven-safe saucepan. If you don't have these, pour the caramel into a flan mold and coat the mold with the caramel.
- Safety: When making caramel (or baking in general) be cautious that you do not get burned, and use heat-proof protection to avoid accidents.
About this recipe
That's what happens when I get creative with naming recipes to avoid confusing search engines and people.
And if you find our site because you were searching for a Bread Pudding, I'd rather you started with the very popular traditional one. This one is different from the other one.
I have to warn you not to expect a super-sweet dessert; I went with my preferred level of sweetness, which I find sufficient but lower than most traditional Dominican cakes.
Video
Recipe
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Flan de pan [Video+Recipe] Bread 'Flan' Pudding
Ingredients
- 1½ cups grated bread, [120 grams]
- 1¼ cup condensed milk, [247 grams]
- 1½ cups evaporated milk, [215 grams]
- 3 egg (medium), [170 grams]
- 1 teaspoon vanilla extract
- 1 cup sugar (white, granulated), [114 grams]
Instructions
1. Grating bread
Grate the bread with the coarsest side of a box grater. You can also use a food processor. The result should be bits of bread the size of a pea or lentil.
2. Mix flan ingredients
- Mix together egg yolks, sweetened condensed milk, vanilla, and evaporated milk, stir to combine.Sieve to get rid of undissolved egg parts. Mix in the grated bread and stir to combine well.
3. Make caramel
- Mix sugar and ¼ cup [60 milliliters] of water and cook in a heavy saucepan over low heat until thick golden caramel starts to form. Make sure it does not burn! Pour carefully into a 5-cup baking pan and spread all over.A simpler way (shown in the video), is to heat the directly in a stove-safe mold, or oven-safe saucepan and coat the bottom and sides as soon as it starts turning a light golden color.Set aside to cool to room temperature, or til the caramel hardens.
4. Preparing bain-marie
- Boil water and pour into a larger baking pan. Place the caramel-coated mold in the baking pan with water (don't let water into the mold), and pour the flan batter into the mold, trying not to disturb the caramel layer.
5. Bake
- Bake in a bain-marie (hot water bath) for an hour in an oven preheated to 300 ºF [150 C].Remove from the oven and take the mold out of the water. Let the pudding cool to room temperature.
6. Serving
Separate the flan from the pan with a toothpick. Flip it onto a serving plate.Serve at room temperature (or chill if before serving if you prefer).
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More flan recipes
You can't miss all our flan recipes, starting with the classic Flan de leche, the traditional Dominican quesillo, Flan de chocolate, and many more.
For a Christmas version, don't miss this Bread pudding with rum and raisins.
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