Bocado de Reina – Guatemalan bread pudding

bocado de reina - Guatemalan bread puddingBocado de Reina is a Guatemalan cake made with leftover bread. It is similar to bread pudding but has more of a cake consistency.   This is a very easy and fast version of the recipe using condensed milk, but you can substitute the condensed milk for 1 cup of milk mixed with 1 cup of sugar for a more traditional recipe.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 can of condensed milk
  • 2 eggs
  • 1 tbsp of cinammon
  • ½ cup of raisins
  • 2 cups of crumbled bread

Directions

Preheat oven to 350F.  Mix first 4 ingredients in a glass bowl.  Add crumbled bread, mix well and let stand 5 minutes.  Add raisins and mix. Pour into a 8 inch round cake mold.  Bake for 45 minutes.

Variations

–       Add two bananas, mashed up.
–       ½ of chocolate chips instead of raisins

 

¡Buen Provecho!

I post recipes that are either typical dishes from my home country of Guatemala, recipes from other Latin American countries or interesting and fun recipes with ingredients that give them some sabor Latino. If you have any suggestions or would like a specific guatemalan recipe let me know in the comments section.

 

FIND MORE RECIPES HERE

CHECK OUT MY BLOG POST ABOUT CULTURE THROUGH FOOD 

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8 thoughts on “Bocado de Reina – Guatemalan bread pudding”

  1. ¡Hola Paula!

    I tutor E.S.L. and beginning Spanish to children and adults in the Dallas area. I use a Chicago based comany called WyzAnt. They find the students in my area and the students pay WyzAnt. In turn, WyzAnt makes deposits directly into my account. It’s very professional. I teach a few convenient hours per week more to keep up my teaching skills since I am retired than for any financial gain.

    My students adore reading everything and anything in their new language, especially when it is reinforced with the same story in their first language. I have not seen many interesting bilingual early reading books, however. Do you have a list of titles and authors?

    Thanks! Evelyn/Eva (In Guate my friends knew me by my nickname Eva.)
    p.s. I have a Boca de Reina in the oven right now! MMMM….the vanilla smells so good!

    If you or someone you know wants to tutor in your area, WyzAnt is nationally everywhere in the USA. Please let them know I told you about their program and I will get WyzAnt points, WOW! (The points are of no real value, but wise WyzAnt knows how to inspire students and tutors anyway!) Also, you can see my WyzAnt information at: http://www.wyzant.com/Tutors/SpanishTutor4U

    ¡Gracias de nuevo por la receta!
    Eva del Cid

    Reply
  2. Hi, I was wondering if u have a Video of u making the Bocado de Reina. If You Do Have a Video send me the URL so I can show my friends. Thankyou Bye.

    Reply
  3. Hi
    My Guatamalan friend offered me a delicious pudding today.

    Would you be able to supply the recipe please.

    It involves a peeled pineapple..peel reserved.
    A jelly preferably pineapple flavour
    Sliced white bread crusts removed
    Double cream.

    Apparently you cook the pineapple skin in water for some time to extract the flavor. Use the resulting liquid to make up the jelly. Pass the slices of bread thru the jelly. Then layer the jelly, bread, and double ceam.

    I would like to have the name of the pudding. Quantities and clearer directions:-) it was delicious. Is there additional sugar?

    Sandra

    Reply
  4. I am making this today for a family gathering. 20 ish relatives from New York are coming. I am going to use both the alternative’s to raisins. I will use white slice bread as I have that available but was wondering what type of bread is traditional? Thanks for posting this recipe

    Reply

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