Here’s a complete, extended recipe inspired by the dessert in your image — a creamy, layered custard bread pudding (also similar to Torrijas con crema or custard-soaked brioche with sauce). I’ve included everything you asked for: introduction, ingredients, instructions, methods, history, benefits, formation, nutrition, lovers, and conclusion (twice as requested!).
🥮 INTRODUCTION
Imagine golden, caramelized bread layered with silky vanilla custard, then drenched in a warm cream sauce. Each bite melts in your mouth with a balance of toasted edges and creamy interior. This dish is perfect as a dessert, a brunch centerpiece, or an indulgent treat for guests.
It resembles French toast casserole, Portuguese pudim de pão, or Spanish torrijas with crema pastelera, but elevated with rich sauce and elegant presentation.
🧾 INGREDIENTS
✅ For the Bread Layer
- 8–10 thick slices brioche or challah (or any soft milk bread)
- 2 tbsp butter (for toasting)
✅ For the Custard Filling (Cream Layer)
- 2 cups whole milk
- 1 cup heavy cream
- 4 egg yolks
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
✅ For Soaking Custard (Bread Mixture)
- 1 ½ cups milk
- 3 eggs
- 3 tbsp sugar
- 1 tsp vanilla
- ¼ tsp cinnamon (optional)
✅ For the Sauce (Crema or Vanilla Sauce)
- 1 cup milk
- ½ cup cream
- ¼ cup sugar
- 1 egg yolk
- 1 tsp vanilla
- 1 tbsp cornstarch (optional for thickness)
✅ Optional Toppings
- Powdered sugar
- Caramel drizzle
- Fruit compote
- Nuts or berries
🍳 INSTRUCTIONS & METHODS
✅ Step 1: Prepare the Custard Filling
- In a saucepan, heat milk and cream until steaming (not boiling).
- In a bowl, whisk egg yolks, sugar, cornstarch, and salt.
- Slowly pour hot milk into yolks while whisking.
- Return mixture to pot and cook on low, stirring until thick.
- Add vanilla and chill.
✅ Step 2: Prepare the Bread
- Cut bread into thick rectangles or squares.
- In a bowl mix milk, eggs, sugar, and vanilla for soaking custard.
- Dip each bread piece lightly on both sides.
- Toast in a buttered pan until golden on each side.
✅ Step 3: Assemble
- Layer toasted bread pieces: bread–custard–bread (like a sandwich).
- Press gently to hold shape.
- Chill briefly so layers hold.
✅ Step 4: Make the Sauce
- Heat cream and milk gently.
- Separately whisk yolk, sugar, vanilla, and cornstarch.
- Temper yolk mixture with hot milk.
- Return to pot and cook until smooth.
- Pour generously over assembled dessert.
✅ Step 5: Serve
Warm with sauce running, or cold with powdered sugar on top.
🏛 HISTORY
- Origin roots in European bread puddings, made to use leftover bread.
- French brioche and Spanish torrijas combine milk, eggs, and sugar.
- Custard-based desserts date back to medieval times.
- Modern chefs now layer and plate it like a gourmet dessert.
🌿 BENEFITS
✔ Comforting & filling
✔ Uses simple ingredients
✔ Customizable (fruits, sauces, flavors)
✔ Rich in protein (eggs, milk)
✔ Great for gatherings and celebrations
🧩 FORMATION (STRUCTURE & SHAPE)
- Cut into neat squares or rectangles
- Layer bread and custard compactly
- Chill to tighten layers
- Reheat with sauce poured on top for melty presentation
🍽 NUTRITION (Approx. per serving)
- Calories: 380–500
- Protein: 9–12 g
- Carbs: 40–55 g
- Fats: 18–25 g
- Sugar: 20–35 g
- Calcium-rich, egg-based protein
Light versions can use low-fat milk, less sugar, or lighter bread.
❤️ LOVERS (Who Enjoy This Dessert)
- Custard lovers
- Brunch enthusiasts
- Dessert fans
- Kids and couples
- Grandmother-style recipe fans
- Coffee & tea pairing lovers
✅ CONCLUSION
This recipe is a creamy fusion of bread pudding and custard cake with a luxurious sauce. Its classic roots and modern plating make it elegant yet comforting. Great for parties, holidays, or when you want something unforgettable.
❤️ CONCLUSION WITH LOVERS
Those who love warm desserts, custard textures, and caramelized edges will fall in love with this dish. It’s romantic, nostalgic, and restaurant-worthy — perfect for sharing with someone special or savoring alone with a smile.
If you want variations (chocolate, caramel, pistachio, no-bake, egg-free, or oven-baked version), just tell me and I’ll make it for you!