Conchas Bread Pudding
Conchas Bread Pudding is a decadent twist on the classic dessert, made using leftover Mexican conchas. This rich and custardy treat blends the sweet flavors of the pan dulce with a creamy cinnamon-vanilla custard base, perfect for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 large conchas (any flavor), cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1/4 tsp salt
- Butter, for greasing the baking dish
- Powdered sugar or cajeta, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Place cubed conchas evenly in the baking dish.
- In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, vanilla, and salt until well combined.
- Pour the custard mixture evenly over the conchas. Let sit for 15–20 minutes to soak.
- Bake for 40–45 minutes, or until the custard is set and the top is golden brown.
- Let cool slightly before serving. Top with a dusting of powdered sugar or a drizzle of cajeta if desired.
Notes
- Use day-old or slightly stale conchas for best texture.
- Add raisins, chocolate chips, or chopped nuts for variety.
- Serve warm with a scoop of ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
Find it online: https://ukfinda.com/conchas-bread-pudding/