Pan de Calatrava

This dessert, similar to bread and butter pudding is often served as part of the Menu del Día in Spanish restaurants. Calatrava was an ancient Moorish town situated between Cordoba and Toledo.

INGREDIENTS

6 eggs
400 g granulated white sugar
1 pint of milk
Lemon zest
1 tsp vanilla essence
1 tsp ground cinnamon
1 measure Brandy
100g Madeira cake or 3 madeleines

METHOD

Caramel: 
2 parts sugar to 1 part water. 
Once the sugar has totally melted, turn up the heat until golden. 
Stop the cooking by dipping the bottom of the pan in cold water.

Main dessert:
Beat the eggs in a large bowl
Add ½ the sugar, milk, zest, vanilla and cinnamon
Mix well. 
Break up and add 100 g Madeira cake or 3/4 madeleines
Line tin with caramel
Pour the mixture into the tin.
Place in a Bain-Marie 
Cover loosely with tin foil
Bake at 180 for 45-60 min. 
Do the knife test. It should come out hot and clean. 
Refrigerate once cool. 
Serve a slice with a spoonful of melted caramel.