This is an empanada-related Bolivian meat pastry. My grandmother passed down this recipe to me. It yields 16 saltenas of average size.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 2-quart dish |
Ingredients
- 3 cups whole milk
- 1 ½ cups white sugar
- ¼ cup butter, melted
- 3 eggs, beaten
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 10 slices hearty farmhouse-style bread, toasted and cut into cubes
- 1 cup raisins
- 1 ¼ cups whole milk
- ½ cup light brown sugar
- 2 tablespoons butter, melted
- 1 egg
- 1 tablespoon all-purpose flour
- 1 pinch ground cinnamon
- 1 pinch salt
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.
- Pour sauce over warm bread pudding or serve on the side in a bowl.
- For extra richness, substitute heavy cream for milk; for a lighter dessert, substitute 2% milk for whole milk.
- The magazine version of this recipe uses 1 cup white sugar.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 387 mg |
| Sugars | 72 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the bread pudding and sauce. Both came out perfect. Next time I will add a bit less sugar as I found it a bit too sweet. Will also serve with a segment of orange or grapefruit t cut thru the sweetness. A definite keeper. Note: I whisked the sauce continuously for 10 minutes on medium.
No vanilla in the bread pudding and 1.5 cups of sugar? Also, the vanilla sauce turned out more like pudding due to the egg and flour. This isn’t bad, but there are other better recipes out there.
OMG! I don’t think I’ll ever make another bread pudding without this amazing vanilla sauce. I can’t stop eating it!
The vanilla sauce is excellent!
I made the vanilla sauce following the recipe and then poured half the sauce into a small pitcher then added 1 Tablespoon Jack Daniels to the remaining sauce and heated till alcohol evaporated. Both sauces excellent!
I’m sorry that I could only give this 5 stars, it should be twice that. I made a couple small changes to my taste, first I used raisin bread so cut down on the cinnamon just a little then added fine chopped walnuts. Just like everything else you need to tweak it to your needs.
I liked this recipe very much, but I would make a few changes the next time. Decrease the amount of raisins–1 cup was way too much, decrease the white sugar by at least 1/4 cup–maybe more, loved the cinnamon–will probably add more next time, loved the brioche bread! I will not make the vanilla sauce because we did not like the texture, another reviewer said it looked like turkey gravy and it did. I will make a caramel sauce next time without flour.
delish!! I added some jar peaches to it for a little more flavor
This was the best bread pudding I’ve ever eaten! Made exactly like the recipe. Sauce was awesome. You really must keep whisking the sauce. Use a good vanilla and a “Farm House” bread. Most time consuming is preparing the bread. I toasted about 4 days ahead and kept in fridge. Took out a day before, opened bag and cut that evening! About 15 minutes of baking, “pushed down” bread with a spatula. Don’t make bread too small. More likely to get soggy.
I made this today, in the sauce add a extra table spoon of flour. I added 1 tablespoon of rum. This was so good.
I was very disappointed with this recipe. Admittedly, I used part toasted light bread and hamburger buns instead of brioche but I increased the amount of bread at others’ suggestions so it would not be soggy, which did work. Somehow the flavor left a lot to be desired and the sauce was just gross. It looked more like turkey gravy you would put on mashed potatoes. I would highly recommend a simple powdered sugar glaze instead of this one and honestly, I don’t know what to recommend to make the pudding itself better. All I know is that I had bread pudding for the first time in my 50+yrs. at a local Shoney’s breakfast bar awhile back and told my husband I would be happy if this was just half as good but it wasn’t even close. Unfortunately, the person that made it at Shoney’s is no longer there. I guess my search continues and even though I don’t know what’s not right about this recipe, I know what not to try again so I guess it wasn’t a total loss.
Wonderful, very creamy. Used Brioche bread (~10 slices) torn into small bites and whole milk. It seemed really soupy when mixed together but once cooked was so yummy. The sauce it is a must! A very easy dessert to make.
So happy with the vanilla sauce! Easy to make and the perfect addition to our holiday brunch! I used nutmeg instead of cinnamon and 10% cream with 1% milk instead of whole milk.
OMG, OMG this recipe is the bomb!! It’s officially one of my Thanksgiving Day deserts!! I followed the recipe exactly except for the baking dish, I used a larger baking dish and I used 12 slices of Brioche bread toasted! Next year I will try putting in a little Burbon in the sauce.!! Thank you “allrecipes” for an awesome easy recipe.
Great recipe. I bought discounted day old very hard french bread that was about to be thrown out. It made some of the best bread pudding that I have ever made. Next time I will use less sugar. It was very good.
I added nutmeg, cinnamon and raisins pre soaked in rum and wine and evaporated milk with less whole milk to the mixture and soaked it over night. I also used a special cinnamon loaf bread. Came out beautiful and very tasty.
I absolutely love this recipe. The only thing I did different was added extra cinnamon. This is my go-to comfort food & it’s the best ever. Thanks so much for sharing it.
Turned out perfect… not too sweet… just right
Bread pudding is one of my favorites but I had never made it before. My family is now addicted to this. Great recipe and easy.
Delicious!! In the past I’ve always used sandwich bread to make bread pudding. This time I used homemade hearty rolls. Cut them up and lightly toasted them in the oven. This was a game changer using hearty lightly toasted bread. The pudding was awesome. The sauce was brilliant!! Next time I’m adding a bit of bourbon to the sauce. Highly recommend this recipe. It’s spot on!!
Used oat milk and 1/2 c brown sugar. Added a hand full of raisins. Didn’t even need the sauce. Made with cinnamon roll bread from Flagler Farmer’s Market