Flan de Pan (Bread Flan)
Flan de Pan (Bread Flan)
Ingredients
For the Flan
- 2 stale bread, small loaves, such as bolillos or French rolls
- 1 1/2 cups whole milk
- 1 can evaporated milk, 12 fluid ounces
- 1 can sweetened condensed milk, 14 fluid ounces
- 1/2 teaspoon vanilla extract
- 3 eggs, large
For the Caramel
- 1 cup granulated sugar
- 2 tablespoons water
Instructions
- 1
Place the stale bread loaves in a large bowl. Pour 1 cup of the whole milk over them, ensuring the bread is well-saturated. Let soak for 10 to 15 minutes, or until completely softened.
⏱️ 15 min
- 2
In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat without stirring. Once the sugar starts to melt and turn amber, gently swirl the pan to ensure even caramelization. Continue cooking until it reaches a rich, deep amber color. Do not burn.
⏱️ 8 min
- 3
Immediately and carefully pour the hot caramel into a 9x5 inch loaf pan. Wearing oven mitts, carefully tilt and rotate the pan to coat the bottom and slightly up the sides. Set aside to cool and harden.
⏱️ 2 min
- 4
Transfer the soaked bread and any remaining milk from the bowl into a blender. Add the remaining 1/2 cup whole milk, evaporated milk, sweetened condensed milk, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
⏱️ 5 min
- 5
Add the eggs to the blender with the bread mixture. Blend for an additional 1 to 2 minutes until all ingredients are thoroughly combined and the mixture is frothy.
⏱️ 2 min
- 6
Pour the blended flan mixture over the hardened caramel in the loaf pan. Tightly cover the loaf pan with aluminum foil, crimping the edges securely to prevent any water from entering during cooking.
⏱️ 3 min
- 7
Preheat oven to 350°F. Place a folded kitchen towel or a few paper towels at the bottom of a larger roasting pan. Carefully place the foil-covered loaf pan on top of the towel in the roasting pan. Fill the roasting pan with hot water, reaching about halfway up the sides of the loaf pan.
⏱️ 5 min•🌡️ 350
- 8
Carefully transfer the roasting pan with the water bath to the preheated oven. Bake for 50 to 60 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken. A knife inserted near the edge should come out clean.
⏱️ 60 min•🌡️ 350
- 9
Carefully remove the roasting pan from the oven. Remove the loaf pan from the water bath and let it cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
- 10
To unmold, run a thin knife around the edges of the flan. Place a serving platter upside down over the loaf pan, then quickly and confidently invert the pan onto the platter. The flan should release, with the caramel sauce flowing over it. Slice and serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flan de Pan (Bread Flan)
Ingredients
For the Flan
- 2 stale bread, small loaves, such as bolillos or French rolls
- 1 1/2 cups whole milk
- 1 can evaporated milk, 12 fluid ounces
- 1 can sweetened condensed milk, 14 fluid ounces
- 1/2 teaspoon vanilla extract
- 3 eggs, large
For the Caramel
- 1 cup granulated sugar
- 2 tablespoons water
Instructions
- 1
Place the stale bread loaves in a large bowl. Pour 1 cup of the whole milk over them, ensuring the bread is well-saturated. Let soak for 10 to 15 minutes, or until completely softened.
⏱️ 15 min - 2
In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat without stirring. Once the sugar starts to melt and turn amber, gently swirl the pan to ensure even caramelization. Continue cooking until it reaches a rich, deep amber color. Do not burn.
⏱️ 8 min - 3
Immediately and carefully pour the hot caramel into a 9x5 inch loaf pan. Wearing oven mitts, carefully tilt and rotate the pan to coat the bottom and slightly up the sides. Set aside to cool and harden.
⏱️ 2 min - 4
Transfer the soaked bread and any remaining milk from the bowl into a blender. Add the remaining 1/2 cup whole milk, evaporated milk, sweetened condensed milk, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
⏱️ 5 min - 5
Add the eggs to the blender with the bread mixture. Blend for an additional 1 to 2 minutes until all ingredients are thoroughly combined and the mixture is frothy.
⏱️ 2 min - 6
Pour the blended flan mixture over the hardened caramel in the loaf pan. Tightly cover the loaf pan with aluminum foil, crimping the edges securely to prevent any water from entering during cooking.
⏱️ 3 min - 7
Preheat oven to 350°F. Place a folded kitchen towel or a few paper towels at the bottom of a larger roasting pan. Carefully place the foil-covered loaf pan on top of the towel in the roasting pan. Fill the roasting pan with hot water, reaching about halfway up the sides of the loaf pan.
⏱️ 5 min•🌡️ 350 - 8
Carefully transfer the roasting pan with the water bath to the preheated oven. Bake for 50 to 60 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken. A knife inserted near the edge should come out clean.
⏱️ 60 min•🌡️ 350 - 9
Carefully remove the roasting pan from the oven. Remove the loaf pan from the water bath and let it cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
- 10
To unmold, run a thin knife around the edges of the flan. Place a serving platter upside down over the loaf pan, then quickly and confidently invert the pan onto the platter. The flan should release, with the caramel sauce flowing over it. Slice and serve chilled.
⏱️ 5 min