Calatrava Bread Pudding (Pan de Calatrava)

Make the Caramel Sauce

1. Add 1/4 cup of the sugar.

2. With the back of a wooden spoon, keep the sugar moving constantly in the pan until it is completely melted and has a rich medium brown color (caramelized).

3. Quickly pour the caramelized sugar into a large baking dish or mold.

4. Place the anisette toasts or biscotti on top of the caramel in the baking dish. Set aside.

Prepare the Flan

1. Pour the milk into a large saucepan with the cinnamon stick. Heat on high just until the milk boils.

2. Remove the pan from heat and cover.

3. In a separate pan, heat 4 cups of water for the water bath. Preheat the oven to 350 F (180 C).

4. Place the whole egg and the egg yolks into a bowl with the remaining sugar.

5. Beat with a hand mixer until smooth.

6. Remove the cinnamon stick and gradually pour the milk into the egg mixture, stirring constantly.

7. Slowly pour the milk-egg mixture into the baking dish or mold.

Bake the Pudding

1. Place the dish into a larger baking dish (9 by 13-inch) and carefully pour the hot water from the pan into the larger dish for the water bath. Be sure that the water reaches about 3/4 of the way up the side of the dish with milk-egg mixture.

2. Bake uncovered in the water bath for approximately 45 minutes, or until a knife comes out clean when inserted halfway between the center and the edge of the dish.

3. Carefully remove the dish from the water bath. Set on a cooling rack until lukewarm.

4. Chill thoroughly in the refrigerator. This usually takes at least 1 hour.

Serve the Bread Pudding

1. Unmold the pudding by running a knife around the edge of the baking dish.

2. Place a plate or platter on top of the baking dish. With one hand under the dish and the other on top of the plate, turn over.

3. Tap the dish so the custard drops onto the plate. If it does not, carefully “prod” the flan out of the dish with a small paring knife.

4. Garnish with ground hazelnuts or a sprig of mint if desired.