Pairs well with Bread Cake with Raisins in Rum
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Bread Cake with Raisins in Rum
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A traditional bread cake recipe using dehydrated bread soaked in milk and flavored with vanilla, eggs, sugar, butter, salted hard cheese, and rum-soaked raisins, finished with a sweet papelón syrup glaze. A nostalgic and aromatic dessert perfect for Christmas or any occasion.
00:30:00 total
Serves 6
medium
Dessert Various
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Ingredients
- bread - 400 g (dehydrated or lightly toasted, broken into pieces)
- milk - 400 cc (liquid milk to soak bread)
- vanilla essence - 1 tablespoon (liquid vanilla extract)
- whole eggs - 3 (large eggs)
- sugar - 125 g (granulated sugar)
- butter - 40 g (softened or slightly melted)
- salted hard cheese - 100 g (aged cheese, grated (e.g., pecorino or Venezuelan plains cheese))
- raisins soaked in rum - 30 g (raisins macerated in rum)
- papelón syrup - watch the video to see (or substitute with brown sugar syrup)
Instructions
- Prepare the bread: Use dehydrated or lightly toasted bread (not soft). Break 400 g of bread into pieces with some lumps remaining. This dehydration adds a unique aroma.
- Soak the bread: Soak the broken bread pieces in 400 cc of milk mixed with 1 tablespoon of vanilla essence. Let it rest until the bread is fully hydrated and forms a dough-like consistency.
- Prepare egg and sugar mixture: Beat 3 whole eggs with 125 g of sugar until well combined and smooth.
- Combine ingredients: Add the egg and sugar mixture to the hydrated bread. Mix well. Then add 100 g of grated salted hard cheese and 40 g of softened or melted butter. Stir to combine.
- Add raisins: Add 30 g of raisins soaked in rum to the mixture and fold them in.
- Prepare baking container: Line a baking container with waxed paper and brush the bottom with papelón syrup or a brown sugar syrup substitute.
- Bake the bread cake: Pour the mixture into the prepared container. Bake in a preheated oven at 170ºC (350ºF) for about 30 minutes or until a skewer inserted comes out clean.
- Serve: Let the bread cake cool for easier handling. Serve warm or cold, optionally drizzled with additional papelón syrup for extra sweetness and flavor.
