Calatrava Bread Pudding Recipe - Pan de Calatrava

Pan de Calatrava
Tamorlan/ Wikimedia Commons/CC by 3.0
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
270 Calories
7g Fat
44g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 270
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 182mg 61%
Sodium 102mg 4%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 2%
Protein 8g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Calatrava bread pudding or pan de Calatrava is one of the most famous desserts of the region of Murcia in Spain. Traditionally, it is flan baked with stale bread or sponge cake with caramel sauce on top. Our version of the recipe uses anis-flavored toasts. Truly an easy dessert that's perfect to make ahead.


  • 1/2 cup granulated sugar
  • 8 anisette-flavored toasts or​ biscotti
  • 2 cups (1/2 liter) milk
  • 1 cinnamon stick
  • 1 whole egg
  • 4 egg yolks
  • 2/3 cup (125 grams) granulated sugar

Steps to Make It

  1. To prepare the caramelized sugar sauce, put a heavy bottom skillet or saucepan over medium heat for 30 seconds. Add 1/4 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in the pan until sugar is completely melted, and has a rich medium brown color (caramelized). Quickly pour caramelized sugar into a large baking dish or mold. Place the anisette toasts or biscotti on the bottom of the baking dish. Set aside.

  2. Pour milk into a large saucepan with a cinnamon stick. Heat on high just until milk boils. Remove pan from heat and cover. In a separate pan, heat 4 cups of water for the water bath.

  3. Heat oven to 360 F (180 C).

  4. Place 1 whole egg and the 4 yolks into a bowl with the sugar and beat with hand mixer. Remove the cinnamon stick and gradually pour the milk into the egg mixture, stirring constantly.

  5. Slowly pour the milk-egg mixture into the baking dish or mold. Place the dish into a 9” x 13” baking dish and carefully pour the hot water from pan into the larger dish for the water bath. Be sure that the water reaches about 3/4 of the way up the side of the dish with milk-egg mixture. Carefully pour more warm water into a dish if needed.

  6. Bake uncovered in the water bath at 360 degrees for approximately 45 minutes, or until a knife comes out clean when inserted halfway between center and the edge of dish.

  7. Carefully remove the dish from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in the refrigerator. This usually takes at least 1 hour.

  8. When ready to serve, unmold by running a knife around the edge of the baking dish. Place a plate or platter on the top of the baking dish. With one hand under the dish and the other on top of the plate, turn over. Tap the dish and the custard should drop onto the plate. If it does not, carefully “prod” the flan out of the dish with a small paring knife.

  9. Garnish with ground hazelnuts or a sprig of mint if desired.


  • For coffee-flavored custard, use unflavored biscotti and reduce milk by 4 Tbsp and replace with 4 Tbsp of cool strong espresso coffee.
  • For hazelnut-flavored custard, use unflavored biscotti and add ¼ cup ground hazelnuts to the milk-egg mixture.

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