You have stale bread? Don’t discard it! Make bread pudding with tres leches. This recipe, which uses three different kinds of milk, is ideal for day-old, dried-out, stale bread. White bread will also work, but I used Oroweat® 12-grain bread since it gave a nuttier flavor. Moreover, this is eggless!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 large russet potatoes, scrubbed and quartered
- 3 cloves garlic, minced
- 1 pinch sea salt and ground black pepper to taste
- 1 cup water
- ½ cup olive oil
- ¼ cup lemon juice
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place potatoes in a 9×13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
- Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.
- You can use regular salt instead of sea salt if preferred.
Reviews
Really liked the great lemon flavor, but wished mine browned some. Will do these again.
Made as written and these turned out perfect. Simple and straight forward is just how potatoes should be.
This method worked great! I scaled this down to 2 servings for just my husband and me, and used white potatoes instead or russets. The water helps to cook the potatoes, and eventually evaporates and lets the potatoes soak up the olive oil, garlic and lemon juice. My glass pan got a little burnt, so next time I will line it with non-stick foil for easy cleanup. These were very tasty, and I will definitely make them again.