Pan de Calatrava (Bread Pudding from Murcia)

This delicious pudding is best made the day before.

for the caramel:

125g sugar

4 tbsp water

for the pudding:

3 eggs

½ ltr milk

1 cup of sugar

about 2 cups of day-old bread, crust removed, chopped
zest of half a lemon
good pinch of nutmeg
good pinch of cinnamon
pinch of salt

1.  Firstly, make the caramel. Put the sugar and water into a small saucepan and heat slowly, shaking the pan only until the sugar dissolves. Watch the mixture carefully and remove from heat once it turns a nice reddish-brown.

2.  Immediately pour the caramel into a loaf tin and tilt to cover base and halfway up the sides. Allow to cool.

3.  Preheat the oven to 190ºC. In a large bowl, beat the eggs, milk and sugar for the pudding. Add the bread and let it soak in the mixture for 5 minutes. Blend the mixture in a blender or food processor so the bread mixes in well.

4.  Stir in the lemon zest, nutmeg, cinnamon and salt and pour the pudding mixture into the loaf tin on top of the caramel. 

5.  Put the loaf tin into a baking dish slightly larger, and fill the baking dish with boiling water so it comes about 2.5 cm up the sides of the loaf tin.

6.  Transfer the pans to the oven and bake for about 45 minutes, or until the custard is set.

7.  Allow to cool overnight in the fridge before removing from the tin, spreading any remaining caramel over the top.

Serve cold, sliced, with a dollop of whipped cream.