Flan de pan [Video+Recipe] Bread 'Flan' Pudding

Learn how to make this Bread "flan" a moist, luscious pudding bathed in a golden syrup that will be a rousing success.

Course Dessert

Cuisine Latino

Keyword bread flan pudding, bread flan recipe, bread pudding flan, flan bread, flan con pan

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 349kcal

Author Clara Gonzalez

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.

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.

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.

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.

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.

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).