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Calatrava bread is a typical dessert of Murcia. It is a recipe that I really like, with a special texture of egg flan but with a little bit of sponge cake.
I used soletilla biscuits, although in reality this recipe is ideal to take advantage of the remains of some other cake. There are also those who add some currants, although I like it better without them.
This is a very simple recipe, which is made in the container varoma and it should be taken very cold. In fact I find that it is better from one day to the next.
I assure you that it is a delicious recipe ... I still remember that the first time I did it, I prepared it for my father-in-law because he is from that land. I imagined that he would like it and the truth is that it was so, because his first words were: "It is the best Calatrava bread I have ever tasted."
Calatrava bread
An easy typical dessert with which you will enjoy our gastronomy.
More information - Egg flan
Adapt this recipe to your Thermomix model
I did not know your blog but I liked it a lot, I have to cheer up with this bread and so take the varoma for a walk haha sorry for the lack of accents this keyboard has me crazy.
Raquel from TratadeCocinaR
Raquel I'm glad you like it, and it's an honor for us that another blogger told us this, because I love your blog ...
A kiss
I love it!!! I have never tried it, but this weekend it will fall for sure !!!
It is delicious, you will tell me what you think, because it is vice ...
that looks good, I'll do it tomorrow. I also love your blog.
Thank you Flori, I am glad you like our recipes and cheer up with this dessert that is very simple and you are going to love it.
A greeting.
Well yes, a typical dessert from my land: Murcia !!! In almost all the restaurants and bars in the community, there is pan de calatrava. It is very tasty and it is simple. Thank you for mentioning it!!!
Juanfra, my father-in-law is from that wonderful land and I spend the summer in La Manga del Mar Menor and as a good dessert taster that I consider myself, I could not miss this one.
I love it, there is no chance I have to stop by and not try it, so it was mandatory to do it at home and it was very successful.
Thanks for visiting us a little kiss
Right now you have me drooling in front of the computer. What a look it looks, it sure is very tasty. I'll write it down to do it one day.
It's delicious. I hope you like it. If you do, tell us what you think. All the best.
Hello, I am a novice in this thermomix, I have little experience in it and many doubts. In this one in particular I do not understand well about the lid of the mold or if it can also be worth covering it with aluminum foil. By the way I have loved navaegar by internet and I´ll find you´make the recipes in a simple and very HOME way´from now you have one more fans. All the best
Thank you very much, Elisa. I'll clarify the ones on the cover. In the aluminum molds, which usually come 4 or 5, they also bring a few lids for each mold, made of cardboard, so that you can put the name of what it contains, the date, in case you use it to freeze. In this recipe we refer to that lid. It comes in all aluminum molds. All the best.
OMG girls! You are great I love this other recipe I will make it on Friday and the Hallowen cake on Saturday. Decided. I'll get on with this for hours but it vitiates me! Greetings.
Great, I have had guests and I have succeeded.
Thank you very much for making everything so easy
Hello, I am from Murcia, between Murcia and Alicante and around here I eat a lot of calatrava bread !! I want to dare to do it for San José's day that the whole family eat, I would do it on Friday ..,
What mold do I have to buy? it is round..although it will have to take in the varoma right? Where do I buy it in Mercadona?
A kiss
Go Elena help me with the calatrava bread, I want it to come out well! Advice!! And what mold do I buy ???? Thank you pretty
What mold do I need for the calatrava bread ????
I usually do it in an aluminum plum-cake, of the disposable albal brand. It is 1 liter capacity and enters the varoma. It is used to make calatrava bread, pudding or flans in the varoma.
Thanks Silvia, I'll look at Mercadona tomorrow to see if there are ... are they round?
The molds are rectangular.
Thanks Silvia, and it fits in the varoma ... I suppose it will be small ... let's see if tomorrow I have time and I will find you
If it enters the varoma. Buy the 1 liter capacity.
Hello, you are lovely, I love your notepad, my question is if instead of putting 45gr of sponge cake, putting 45gr of bread and the bain-marie could come out the same, or would I be sad….
It could look good as a pudding type, the only thing that with the cake would be something sweeter.
Today I made this dessert and I used some pasiegos sobaos that were a bit hard, I left them to soak for a little while with the milk and it was fantastic! I have not used the varoma because I had little time and I put it in the Bain-marie oven 250 degrees, 15 minutes and it was perfect. Thank you very much girls for your recipes.
I'm glad you liked it and thank you for your contribution of the oven time.
All the best
Hello I love your blog I have already made many of your recipes, my boyfriend loves calatrava bread because when he lived in Valencia he says that it was very common in all restaurants and now that I have found it here I would like to surprise him, when you say absorbent paper what kind of paper do you mean? film, or like the napkin ones? I'm sorry but I don't know which one to do it with. Thank you.
I mean kitchen paper like napkins. It is put so that it absorbs the steam and does not enter the bread. Make it sure you love it.
hello today I made the calatrava bread this great and super easy to make thanks
Hello, I have a doubt, the cake is made or bought, if it is done what is the recipe, thank you
You can put any type of cake, it does not matter whether it is homemade or bought. I have prepared it with bought soletilla sponge cakes and with homemade orange sponge cake and it comes out very rich with both.
Hi there! I have a question ... I have cupcakes that are already a bit hard ... Will they be crushed in speed 3? Maybe you should wait for me just before pouring the mixture into the mold, right?
It shouldn't but, if you prefer, you can whisk the ingredients indicated in the recipe on speed 3 and, at the end of the time, add the muffins that you have previously chopped up.
I hope it turns out great for you. Kisses!
Helloooooo, yesterday I bought a loaf of bread, and when we went to prepare dinner, we realized that the bread was harder than the ground!
And I told my husband, well look, I'm going to make calatrava bread !! I got into having how it is done, and I have seen yours, and I like it, since I have the thermomix, and since I do not use the varoma much, I have thought so I use it !!
Today I will not do it since I have spent the eggs for an omelette, but tomorrow I will!
After all the roll I told you, I wanted to ask you a question, I can do it with bread, right?
Would I have to put some more sugar?
Thank you!!!
Hello Aurora,
What an adventure with bread. If it is sometimes easier to do it at home !! 😉
I have always made calatrava bread with pieces of pastry that I have left over: sponge cake, muffins, Swiss ... I have not tried it with bread. It will look good but maybe not as good as with the pastries.
Do you like crumbs? Have you tried these? http://www.thermorecetas.com/2012/07/12/migas-con-chorizo-y-uvas/ They appeal even in summer, thanks to the fruit with which we can accompany them.
If you make the calatrava bread, you will tell me how it suits you. And, if you opt for the crumbs, I hope you like them as much as I do.
A kiss!
Hi there! I would like to do it since I have some cupcakes here that are about to expire and my husband loves this dessert. Is there a way to do it in individual cups instead of the large mold? Thanksssss
Sure it can be made in individual molds!
The first thing you have to do is check that the varoma fits well and that the lid can be closed perfectly. Then you caramelize them and make the recipe to the letter.
The cooking time is reduced so I would be attentive and after 30 minutes I would check if they are already set.
Regards!
I have done it as you put it there but it has not curdled me, I have put it longer and nothing remains the same. What do I do??
All the best
Hello manuela:
I don't know what happened because this recipe comes out even if you vary the ingredients slightly. It doesn't matter if you put muffins, cake or bread. You can even slightly increase the amount of crumb.
So the only thing that could have happened is that the varoma lid was not properly closed. The mold has to fit perfectly and not be too big because if it does not close properly, steam does not form and it does not set.
A quick solution is to put it in the oven in a double boiler. I know it's an expense but that way you won't have to throw out the dough.
Kisses!!