In Panama, Mamallena translates o ‘stuffed mama’, which is probably an insinuation regarding the dessert’s full and dense nature. Usually served with a glass of milk, this bread pudding is nothing like the ones that you have tasted before. This is mostly because of the dish’s texture, which is much spongier and mushier compared to other bread puddings.
Ingredients:
- 1b bread
- 0.25 gallon of milk
- 1 cup of sugar
- 6 eggs
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of vanilla
- 3/4 cup of raisins
- 2/3 cup rum (optional)
- 1 lemon
Prep time: 25 min. Total time: 48 hours 25 min. Servings: 2
Choose a Pin design you like to save it to your Food Board on Pinterest:
Check out Essential Products & Tools of the Tropical Kitchen in my post here.
Directions:
Cut the bread into small pieces. Do it with a bread knife or crumble it with your hands.
Add the raisins and the rum, then set it aside for half an hour. The rum is optional. Add the raisins a tablespoon apart to the dough.
Once everything is in small pieces, add the milk. Let the bread absorb all the milk, which takes about a half an hour. Once ready, press it well with a potato masher.
Add the 6 eggs and the cup of sugar to a glass bowl. Mix it a little, then add the vanilla, cinnamon and lemon zest to taste. Mix again. Once ready, add it to the bread mix. Mix everything really well.
Preheat the oven to 350 degrees.
In an aluminum or glass dish, spread butter on the whole base so that the bread does not stick. Add the entire mixture to the dish and place it in the oven. Leave for 45 to 50 minutes.
To know if it is ready, insert a toothpick or knife. If it comes out clean, your Mamallena is ready.
You can accompany it with melted caramel, vanilla ice cream or any soda of your preference, or coffee or tea. Mmm…
Enjoy!
For all my recipes, visit the recipe section of my website here.
Check out Essential Products & Tools of the Tropical Kitchen in my post here.
Visit my YouTube channel here.
