Can I use fresh bread instead of stale bread?

Yes, but stale bread works better as it absorbs the milk mixture more effectively, giving the tart a better texture.

What can I use instead of rum?

You can substitute rum with orange juice or simply omit it if you prefer a non-alcoholic version.

How do I know when the tart is fully baked?

Insert a toothpick into the center of the tart. If it comes out clean, the tart is fully baked.

Can I make this tart ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator. Serve it chilled or reheat it slightly before serving.

Can I freeze the bread tart?

Yes, you can freeze the tart. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Venezuelan Bread Tart

Name: Venezuelan Bread Tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Cuisine: Venezuelan
Ingredients: 1 L milk; 4 stale bread rolls, sliced; 2 tbsp butter; 4 eggs; 1 can condensed milk; 0.5 cup sugar; 0.5 cup seedless raisins; 1 tsp vanilla extract; 2 tbsp rum

@cocinero44

Venezuelan Dessert Vegetarian Contains Eggs

This bread tart is a classic dessert from Venezuelan pastry-making, offering a delicious way to use leftover bread. Featuring condensed milk, raisins, and a hint of rum, this dessert is simple to prepare and loved by children and adults alike. A perfect treat to enjoy warm or chilled, it embodies...

Prep Time

30min

Cook Time

1hr 0min

Total Time

1hr 30min

How to make Venezuelan Bread Tart

Step 1
Place the bread slices in a bowl and pour the milk over them. Let the mixture sit for about 20 minutes until the bread is thoroughly soaked and begins to break down.
Step 2
Add the vanilla extract and sugar to the soaked bread mixture, stirring until all ingredients are well combined.
Step 3
In a blender, combine the butter, condensed milk, and eggs. Blend until the mixture becomes smooth and creamy.
Step 4
Add the blended mixture to the soaked bread preparation, along with the raisins that have been previously soaked in rum.
Step 5
Mix all the ingredients together and pour the batter into a mold that has been pre-coated with caramel.
Step 6
Bake in a preheated oven at 200°C (390°F) for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove from the oven, let the tart rest for 10 minutes, and then carefully unmold.

Nutrition (per serving)

Calories

345.0kcal (17.25%)

Protein

7.3g (14.56%)

Carbs

44.1g (16.04%)

Sugars

39.6g (79.12%)

Healthy Fat

5.0g

Unhealthy Fat

10.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Use stale bread for the best texture, as it absorbs the milk mixture better.
Soak the raisins in rum for at least 15 minutes to enhance their flavor.
If you don't have caramel, you can make a quick one by melting sugar in a pan until golden brown.
Serve with whipped cream or dulce de leche for an extra indulgent treat.

FAQS

Can I use fresh bread instead of stale bread?
Yes, but stale bread works better as it absorbs the milk mixture more effectively, giving the tart a better texture.
What can I use instead of rum?
You can substitute rum with orange juice or simply omit it if you prefer a non-alcoholic version.
How do I know when the tart is fully baked?
Insert a toothpick into the center of the tart. If it comes out clean, the tart is fully baked.
Can I make this tart ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Serve it chilled or reheat it slightly before serving.
Can I freeze the bread tart?
Yes, you can freeze the tart. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

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@cocinero44

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