Can I make this recipe ahead of time?
You can assemble the dish and let the bread soak in the refrigerator overnight. Bake it fresh the next day.
DESSERT
Guatemalan Torrejas de Leche: Milk-Soaked Bread Pudding
This traditional Guatemalan dessert transforms stale bread into a comforting, sweet pudding. Soaked in a rich milk mixture and baked until golden, it's a delightful treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
Arrange the stale bread slices in a single layer in a 9x13 inch baking dish.
02
In a large bowl, whisk together the whole milk, granulated sugar, ground cinnamon, and vanilla extract until the sugar dissolves.
03
Add the eggs to the milk mixture and whisk until well combined and smooth.
04
Pour the milk and egg mixture evenly over the bread slices in the baking dish. Gently press the bread down to ensure it is fully submerged and absorbs the liquid. If using, sprinkle the raisins over the bread.
05
Allow the bread to soak for 15 minutes at room temperature, or up to 30 minutes for very dry bread.
06
Bake the torrejas in an oven preheated to 350°F (175°C) for 30-35 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out mostly clean.
07
Remove from the oven and let cool slightly before serving warm.
About This Recipe
This traditional Guatemalan dessert transforms stale bread into a comforting, sweet pudding. Soaked in a rich milk mixture and baked until golden, it's a delightful treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use bread that is at least a day old. This allows it to absorb the milk mixture without becoming too soggy. You can also toast the bread lightly before soaking for a firmer texture.
Easy Substitutions
Brioche or challah can be used instead of white bread. Brown sugar can replace granulated sugar for a deeper caramel note. Nutmeg can be used in addition to or instead of cinnamon. A splash of rum or brandy can be added to the milk mixture for an adult version.
Storage & Reheating
Store leftover torrejas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Serving Suggestions
Serve warm with a dusting of powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream makes a delightful addition. For a more traditional touch, serve with a drizzle of honey or a light fruit compote. It pairs wonderfully with a cup of coffee or hot chocolate.
Common Mistakes
Using fresh bread: Fresh bread will become too mushy when soaked. Always use stale bread. Not soaking long enough: This results in dry spots in the pudding. Ensure the bread is fully saturated. Overbaking: This can lead to a dry, rubbery texture. Bake until just set and golden. Not whisking eggs thoroughly: This can leave streaks of uncooked egg in the final product.
Frequently Asked Questions
What kind of bread is best for torrejas?
Stale white bread, such as pan de molde, challah, or even a day-old baguette, works best. The firmer texture of stale bread holds up well to soaking.
Can I use dairy-free milk?
Yes, you can substitute whole milk with almond milk, soy milk, or oat milk for a dairy-free version. The texture might be slightly different but still delicious.
MORE TO KNOW
The key to a perfect Torrejas de Leche is allowing the bread to fully absorb the milk mixture. This ensures a custardy, tender texture throughout. Don't rush the soaking process. If your bread is very dense, you might need to extend the soaking time slightly. The baking time can also vary depending on the thickness of your bread and the depth of your baking dish. Always check for a set center to ensure it's fully cooked.
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