Mallorca Bread Pudding

Mallorca Bread Pudding

When I visited En Boga Gastrobar for Puerto Rico Restaurant Week, one of their featured desserts was a bread pudding made with mallorcas (ensaimadas) – a sweet enriched bread.  I didn’t get to try it but my sister did and gave it rave reviews.  It became an item in my  unofficial to-cook list until last Sunday.  I made a stop on a whim on my way back from the farmers market to our friendly neighborhood panadería, Moncho Pan.  They bake the largest mallorcas I had ever seen.  It’s impossible for these pastries not to catch your eye – they are right by the register and they are just so big when compared to the other mallorcas in the area.

The bread puddings from my childhood were made with stale pan de agua, a large crusty loaf, and dotted with raisins.  They were not my favorite desserts in the family repertoire – maybe it was the dense texture or the raisins.  I was floored when I made it to New Orleans and saw that most restaurants had a signature version: white chocolate, bananas Foster, bourbon pecan, even bread pudding soufflé.  The old school budines could not hold a candle to these lighter versions and the delicious sauces that accompanied them.

This mallorca bread pudding recipe is an adaptation from Dorie Greenspan’s bourbon bread pudding.  To continue with the Puerto Rican twists, I swapped the bourbon for spicy dark rum and added extra cinnamon.  The sauce on the side is a coconut creme anglaise.  Creme anglaise is basically a custard sauce made with eggs, sugar and cream.  This one had a little coconut milk for flavor.  I will definitely be revisiting this recipe during the holidays this year: a bite of the mallorca bread pudding with sauce tastes like just like coquito, the Puerto Rican version of eggnog.

Mallorca Bread Pudding
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This bread pudding is made with mallorcas or ensaimadas, an enriched bread. Any soft sweet bread can be substituted.

The recipe was halved from its original version. You may double it or even triple it as needed. The baking time will depend on the depth of the dish you use.

Adapted from Dorie Greenspan's Baking: From My Home To Yours
Servings Prep Time
4 30minutes
Cook Time
45minutes
Servings Prep Time
4 30minutes
Cook Time
45minutes
Mallorca Bread Pudding
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This bread pudding is made with mallorcas or ensaimadas, an enriched bread. Any soft sweet bread can be substituted.

The recipe was halved from its original version. You may double it or even triple it as needed. The baking time will depend on the depth of the dish you use.

Adapted from Dorie Greenspan's Baking: From My Home To Yours
Servings Prep Time
4 30minutes
Cook Time
45minutes
Servings Prep Time
4 30minutes
Cook Time
45minutes
Ingredients
Instructions
  1. If the mallorcas are not stale, arrange in a single layer on a cookie sheet and bake for ten minutes on 350F. Transfer to a baking dish.
  2. In a medium saucepan, bring to a simmer the milk and the cream. Meanwhile, beat the eggs with the sugar and cinnamon on a heatproof bowl.
  3. Slowly incorporate about 1/3 cup of the hot milk and cream mixture into the beaten eggs. Don't stop whisking! Continue adding the milk and cream and whisking into the bowl until fully combined. Add the rum and vanilla extract.
  4. Pour the custard into the baking dish with the mallorca cubes. Top the baking dish with a bowl or plate to make sure the bread is completely covered in the custard mixture.
  5. Preheat the oven to 350°. Cover the top of the baking dish in alumnium foil and pierce a couple of times with a fork. Set up a double boiler: nest the baking dish in the middle of a roasting pan. Add water until it comes halfway up the sides of the baking dish.
  6. Bake the bread pudding on 350°F for 30 minutes covered. Uncover and bake for 15 more minutes uncovered, until the top layer of the pudding crisps up and the custard sets. Keep in mind that shallower pans mights take less time, bowls may take a little longer

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

8 Responses to “Mallorca Bread Pudding”

  1. Norma - Platanos, Mangoes and Me!
    August 5, 2013 at 10:45 am #

    This just tugged at my taste buds….Bravo!

    • Adriana
      August 5, 2013 at 10:54 am #

      Gracias Norma! XOXO

  2. August 5, 2013 at 11:53 am #

    This sounds delicious!

    • Adriana
      August 5, 2013 at 12:59 pm #

      It was! That’s why I had to make the scaled back version instead of the full recipe. It’s just too dangerous to have around 🙂

  3. August 31, 2013 at 9:51 pm #

    This looks devine!

  4. September 1, 2013 at 7:14 am #

    looks delicious….just mouthwatering!

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