Torta de Mojicón: Sweet Colombian Bread Pudding

Mojicón Cake Recipe. Photo: Las delicias de Alicia

Torta de Mojicón is a resourceful and delicious dessert made using mojicones, which are traditional soft, sweet Colombian breads that are often already filled with guava paste or caramel (arequipe).

The secret to this practical recipe is layering the halved sweet breads with extra chunks of guava paste, soaking them completely in a warm, homemade vanilla custard base, and baking the entire dish until golden and set. It is a foolproof, comforting treat!

Torta de Mojicón colombian recipe (Torta de Mojicón).

Torta de Mojicón (Sweet Colombian Bread Pudding)

A comforting baked dessert! Sweet breads and chunks of guava paste soaked in a rich vanilla custard and baked until set.

Pin Receta

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert / Sweets

Cuisine Colombian, Latin American

Servings 8 people

Ingredients

8 Sweet breads Mojicones
750 ml Milk
5 Eggs
250 g Sugar
250 g Guava paste Bocadillo de guayaba
3 tablespoons Heavy cream
1 tablespoon Vanilla extract

Instructions

Prepare the custard: The first step is to beat the eggs thoroughly in a mixing bowl. Combine these beaten eggs with the milk, vanilla extract, heavy cream, and sugar to create your liquid cream base.
Warm the mixture: Transfer this cream mixture to a pot and place it over low heat. Warm it gently while stirring constantly, being very careful to ensure it never reaches a boil.
Assemble the mold: Take a baking mold and grease it well with butter. Cut the sweet breads (mojicones) in half and arrange a base layer inside the mold. Distribute small chunks of the guava paste (bocadillo) evenly over the bread, then add the remaining bread pieces on top.
Soak and bake: Pour the warm custard mixture evenly over the layered breads, ensuring they are completely bathed and soaked. Place the mold into an oven preheated to 350°F (175°C) and let it bake for about 40 to 50 minutes.
Cool and serve: Once the custard is fully set and the top is golden, remove the dessert from the oven. Let it cool down, carefully unmold it, and serve!

Notes

Practical Repurposing: Similar to traditional bread puddings worldwide, this recipe is an excellent and practical way to repurpose day-old sweet breads that might have gone slightly stale.
Flavor Variations: While this specific version highlights guava paste, the recipe is highly adaptable. You can easily substitute or add chunks of arequipe (dulce de leche), raisins, or even fresh white cheese depending on your preferences.