Good tip for reusing old French bread, the flavor is surprising, it’s difficult to even define what this pie is made of. Trust me, you’ll like it!
This recipe is for a small refractory (mine is 26cm x 17cm). If you want a large ovenproof dish or baking dish, double the recipe.
Start by turning the oven on to 200º to preheat. Mix 1/2 cup (tea) of sugar with 1 tablespoon of cinnamon powder.
Grease a baking dish with unsalted butter or margarine and sprinkle the sugar and cinnamon mixture. You won’t use it all, save what’s left to sprinkle on top.
Chop 2 and 1/2 loaves of bread and spread over the baking dish. I added some chopped walnuts over them, but it’s optional.
Blend in a blender (I used a mixer):
2 eggs
1 dessert spoon of vanilla essence
400 ml of milk
1/2 can or box (about 200 grams) of condensed milk.
1 tablespoon full of cornstarch (cornstarch).
Spread this mixture over the breads. Sprinkle what’s left of the sugar with cinnamon and bake for 35 minutes (this time may vary more or less depending on your oven).
The liquid will mix with the bread and thicken, forming a creamy mass in the middle, with the consistency of pudding. It grows, becomes beautiful and the smell of cinnamon that spreads throughout the house almost makes us float.
Tip: I think raisins, sliced banana and apple go well together in this pie, I haven’t tested it but I think it works.
UPDATE: yes, I tested it, see the banana version here.
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