Concha Bread Pudding

This post is sponsored by the American Egg Board.

One of the first cookbooks I ever bought was the Better Homes and Gardens New Cookbook. I cracked it open, and happened to land on the bread pudding recipe that I so proudly made for Billy. It was so buttery and so rich and I had swapped out the stale French bread for stale croissants, so you know it was an extra good time. I was flipping through the cookbook the other night and stumbled upon that same recipe and wondered to myself what an updated recipe would look like, so here we are.

Did you know the average American eats 276 eggs a year? Neither did I! Eggs are present in many of my favorite Mexican desserts; churros, empanadas, flan, and even capirotada, and this bread pudding is a tasty way to use them! In honor of Hispanic Heritage Month, which runs from September 15th through October 15th and celebrates the many influences and inspirations Hispanic and Latino communities contribute to the United States, I’m incorporating some of my favorite flavors and ingredients that were always found in my mom’s kitchen growing up.

While I was testing the recipe, I was wondering how it was all going to work; was it going to be too basic? Too sweet? But it all worked perfectly. The sugar topping on the conchas created a nice crust on the top, and the milk, eggs and condensed milk kept the bottom nice and moist. The pumpkin pie spice mix makes this dessert feel like a warm autumn hug.

If you have any spare time, I suggest whipping up a batch of homemade whipped cream (spiked with a little bit of rum of course), and treat yourself to whatever you’re currently binge watching on Netflix.

For more flavorful and Latin-inspired recipes, visit IncredibleEgg.org and check them out on Facebook, Twitter, Instagram, Pinterest and YouTube.

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5 from 4 votes

Concha Bread Pudding

Uses a 1 1/2 quart pan

Course Dessert

Cuisine Fusion

Calories 0kcal

Author Esteban Castillo

Ingredients

• 4 stale conchas
• 2 cups milk
• 1 14 oz. can of condensed milk
• 4 eggs
• 1 tsp vanilla
• 1 tsp pumpkin pie spice or substitute with 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground clove
• 1/3 cup chopped pecans
• 4 tbsp. butter cubed
• powdered sugar for serving

Instructions

• Start by preheating your oven to 350 degrees and greasing a 1 1/2 to 2 quart baking dish.
• Cut down your conchas into 1-inch cubes, and place in your pan.
• In a large bowl, whisk together the milk, condensed milk, eggs, vanilla, and pumpkin pie spice together until fully mixed. Add in your concha cubes, and give them a good toss, making sure every piece is coated in your milk mixture.
• Pour your milk and bread mixture into your greased pan, and let it sit for about 5 minutes. Sprinkle the chopped walnuts and butter over the bread, loosely cover the pan with aluminum foil and bake for 50 minutes to an hour until the top is golden brown and a toothpick inserted into the custard comes out clean.
• After its done let it cool for 30 minutes, dust with powdered sugar, and serve.