Concha Bread Pudding
Uses a 1½ quart pan
Recipe type: Dessert
Cuisine: Fusion
  • -4 stale conchas
  • -2 cups milk
  • -1 14 oz. can of condensed milk
  • -4 eggs
  • -1 tsp vanilla
  • -1 tsp pumpkin pie spice
  • -1/3 cup chopped pecans
  • -4 tbsp. butter, cubed
  • -powdered sugar, for serving
  1. Start by preheating your oven to 350 degrees and greasing a 1½ to 2 quart baking dish.
  2. Cut down your conchas into 1-inch cubes, and place in your pan.
  3. In a large bowl, whisk together the milk, condensed milk, eggs, vanilla, and pumpkin pie spice together until fully mixed.
  4. Pour your milk mixture over the bread and let sit for 5-10 minutes. Sprinkle the chopped walnuts and butter over the bread and bake for 50 minutes to an hour until the top is golden brown and a toothpick inserted into the custard comes out clean. Check the bread pudding at 40 minutes, if the top starts to get to brown before the custard cooks just loosely cover the pan with aluminum foil.
  5. After its done let it cool for 30 minutes, dust with powdered sugar, and serve.
Recipe by Chicano Eats at