since as long as i can remember, my mom has always been a huge fan of sweets. i know now where i get it from!

she barely cooked or baked, but she would always make this cake, which is of course part of my childhood and high school years. the cake was made out of bread. the equivalent of bread pudding, perhaps?!? i don’t know what i could compare it to here in the states. it’s an actual cake and it tastes differently from bread pudding.

so, i decided to give it a try and make this fabulous {bread} cake, which it can sound weird and unappealing, but it’s delicious. all the ingredients are already in your pantry, and the best part you can use old bread.

who has a weird family recipe? i know i’m not the only one, haha. or maybe i am.

oh, i almost forgot to say the name of the cake. you are going to be able to practice your spanish. ready? okay, the name is “torta de pan.” now you can brag when you say it.

cube the bread and soak in milk for a few hours or overnight.

add sugar/butter mixture.

add sweet condensed milk, vanilla and rum.

and this is what it looks like after done. delicious.

torta de pan {bread pudding cake}

ingredients:

8 bread slices, cubed {you can use any kind of bread, as well as mix and match}
2 1/2 cups milk
6 tbsps unsalted butter
1/2 cup sugar
1 can sweet condensed milk
2 tbsps vainilla
2 tbsps rum, whiskey or any other liquor of your preference
1 cup queso fresco, shredded {mexican white cheese}

directions:

1. add milk and bread to a large bowl soaking for 3 hours or overnight.
2. preheat oven to 300F.
3. cream sugar and butter with a standing or hand mixer for about 2 minutes or until fluffy.
4. add sweet condensed milk, sugar/butter mixture, vanilla, rum and queso fresco to bread mixture. mix well.
5. in a greased and floured springform pan, with parchment paper on the bottom buttered and floured, add cake batter.
6. bake for two hours or until toothpick comes out clean and cake is golden brown.
7. let it cool completely and serve.
8. store in the fridge, wrapped in tin foil and in an airtight container up to one week.

**notes** if you don’t have a springform pan, you can use two 8” cake pans. butter and flour, plus parchment paper on the bottom, buttered and floured. bake for less time {about 1 hour 20 min or until toothpick comes out clean}. you can use shredded mozzarella cheese instead of queso fresco. you can add raisins, golden raisins, any type of dried fruit or nut.

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