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Chocolate Stale Bread Flan

This is such a clever little dessert for using up stale bread without making it feel like a use-it-up recipe. It comes out smooth, chocolatey, and rich, with that lovely caramel layer on top.

It’s also a great one to make ahead, which is always handy.

Why you’ll love it

This one is simple, budget-friendly, and a great way to use up stale bread instead of wasting it.

Handy tips

Keep an eye on the sugar while it’s melting, because it can go from golden to too dark pretty quickly. Straining the mixture helps give it a smoother finish.

Serving ideas

Serve it chilled once it’s fully set and flipped out of the tin.

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Tried this Chocolate Stale Bread Flan? I’d love to see how it turned out. Snap a pic and tag me on Instagram @steph_cooks_stuff — I love seeing your creations!

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Steph de Sousa

Chocolate Stale Bread Flan

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This easy chocolate flan uses stale bread, cocoa, eggs and condensed milk for a smooth, rich dessert with a caramel topping. It’s a handy make-ahead sweet that turns simple ingredients into something a bit special.
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 40 minutes
total time Total Time 50 minutes
Servings: 4
Course: Soups, Snacks & Sides, Sweets & Baking
Cuisine: Latin American
Calories: 634
dish icon Ingredientscook book Methodhealt Nutrition

Ingredients
 

  • 3/4 cup white sugar
  • 3 slices stale bread
  • 2 tbsp baking cocoa powder
  • 3 cups full cream milk
  • 3 eggs
  • 397 g sweetened condensed milk

Method
 

  1. Pop your sugar in a pan on medium heat and shake the pan until the liquid is golden brown.
  2. Pour it into a bundt pan and set aside until it's set.
  3. In a blender place the remaining ingredients and blitz until smooth.
  4. Pour through a strainer and into your bundt tin.
  5. Cover with foil.
  6. Pop your tin in a large saucepan.
  7. Pour enough water until it reaches halfway up the sides of your tin and pop a lid on.
  8. Pop on the cooktop on medium high until the water is boiling, then turn down to medium.
  9. Cook at 160 for 40 minutes.
  10. Take your bundt tin out of the saucepan and let it cool on the bench.
  11. Pop it in the fridge overnight.
  12. Place a plate over your bundt tin and flip to release your flan.

Nutrition

Calories: 634kcalCarbohydrates: 103gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 180mgSodium: 247mgPotassium: 705mgSugar: 103gVitamin A: 756IUVitamin C: 3mgCalcium: 539mgIron: 1mg

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Frequently Asked Questions About Chocolate Stale Bread Flan

Does this need to chill overnight?

Yes. Pop it in the fridge overnight.

Why strain the mixture?

It helps to keep it smoother.

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