Please login to continue
Having Trouble Logging In?
Reset your password
Don't have an account?
Sign Up Now!
Register for a Free Account
Choose Password
Confirm Password

Your account has been created!

Bread for the family—A Paraguayan Recipe

Bread for the family—A Paraguayan Recipe

AUGUST 31, 2020    |    2.5 MINUTE READ

Turn a family meal at home into a special cultural experience with this sweet Paraguayan treat and some of the country’s local music. Many South American countries have different versions of this dessert. Paraguayan bread pudding is creamy and light—a great summer dessert. As you join with your family, you’ll find some prayer requests at the end of this blog that you can lift to the Lord together. Share this post with your friends so they can join in the fun, too!

A photo of Paraguayan Bread Pudding

RECIPE: Paraguayan Bread Pudding



  • ¾ C. sugar

Bread Pudding

  • 8 slices of bread
  • 8 C. whole milk
  • ½ C. sugar
  • 3 eggs
  • 2 tsp. vanilla extract

A photo of ingredients



  1. Add the sugar to a light-colored, medium-sized saucepan. Place it over low to medium heat and allow the sugar to melt.
  2. The sugar will start to melt and caramelize at the edges of the pan first. With a heatproof rubber spatula, start moving the caramelized parts into the middle of the pan.
  3. Keep stirring with the rubber spatula until all the sugar has melted and caramelized. Cook the caramel until it turns a dark amber color. Immediately pour caramel into a bundt pan, using a silicone brush to coat all sides. Set aside.

    A photo of the bundt pan coated with caramel

Bread Pudding

  1. Cut the bread into small pieces and soak it in the milk for ten minutes if the bread is fresh (up to an hour if you are using stale bread).
  2. Place bread/milk mixture into a blender cup. Add sugar, eggs, and vanilla. Blend for one minute.
  3. Pour the bread mixture into the caramelized bundt pan and cover with foil. Place the bundt pan in a separate container holding hot water. Bake at 370°F for 40 minutes. Remove foil and bake for another 40 minutes.

    A photo of the bundt pan covered in foil and sitting in a pan of water
  4. Remove bundt pan from the oven and let it come to room temperature. Cover pan with cling wrap and refrigerate for four hours or overnight.
  5. To serve, place a large serving plate on top of the pan. Put one hand on the plate and the other hand under the bundt pan. Then, flip the plan and the plate upside down, removing the pan.
  6. Slice and serve bread pudding with dulce de leche and/or whipped cream. Serves: 12 to 16 slices

    A photo of a slice of Paraguayan Bread Pudding with whipped cream on top


  • One of the greatest needs of the Paraguayan church that we partner with, the Iglesia Evangélica Mundial, is trained leadership. Please pray that we will be able to help pastors and lay leaders get the theological and pastoral training that they need to serve their congregations, minister to their communities, and reach out across Paraguay.
  • Pray for outreach among the First Nations peoples of Paraguay, the least reached, most marginalized communities in the country.
  • Please pray for more workers for WGM in Paraguay so that the hope of the Gospel can reach more people.

Author Bio: Andy and Lizet Bowen are global workers to Paraguay. They are working to bring God’s love by breaking down language barriers to reach those who haven’t yet heard His name. They have three children, Lucas, Timothy, and Joseph.

More Stories

Support a Missionary
Global Impact Fund
Advancing the Great Commission through your partnership.