A delightful twist on traditional flan, incorporating bread for added texture and flavor.
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In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns a golden brown color.
Quickly pour the caramel into a flan mold, tilting to coat the bottom evenly. Set aside to cool.
In a blender, combine eggs, bread, condensed milk, and evaporated milk. Blend until smooth.
Pour the flan mixture over the cooled caramel in the mold.
Place the mold in a larger baking dish filled with water to create a water bath.
Bake in a preheated oven at 350Ā°F for about 60 minutes, or until set.
Allow the flan to cool, then refrigerate for a few hours before inverting onto a serving plate.
For a richer flavor, you can add a splash of vanilla extract to the flan mixture.
Make sure to monitor the caramel closely to prevent it from burning.
Can I use fresh bread instead of stale bread?
Yes, fresh bread can be used, but stale bread may provide a better texture.
How do I know when the flan is done baking?
The flan is done when it is set and a knife inserted in the center comes out clean.
Can I make this flan in advance?
Yes, flan can be made a day ahead and stored in the refrigerator until ready to serve.
What can I serve with flan?
Flan can be served with fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Is this recipe suitable for a gluten-free diet?
This recipe is not gluten-free due to the bread used; however, gluten-free bread can be substituted.
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