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Chilean Colegial or Sweet Bread Pudding Recipe
Chilean Colegial or Sweet Bread Pudding Recipe

“Colegial” or sweet bread pudding is a classic dessert in Chilean gastronomy—rich, economical, and easy to prepare, perfect for enjoying with the whole family.

How to make Sweet Bread Pudding?

Making “colegial” is a perfect way to use up stale bread and turn it into a delicious sweet pudding, whether served as a dessert or snack.

Nutritional Information

Category: Desserts
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6 people

Chilean “Colegial” Recipe


  • 500 ml milk
  • 400 g sugar
  • 100 g raisins
  • 30 g jam (2 tablespoons), as preferred
  • 5 fresh or stale marraquetas (bread rolls)
  • 4 eggs
  • 2 g ground cinnamon (½ teaspoon)
  • 2 ml vanilla extract (½ teaspoon)
  • 1 grated apple
  • 1 teaspoon grated orange zest


  1. In a medium bowl, add milk and soak the hand-crumbled marraqueta. Add 200 grams of sugar, eggs, cinnamon, vanilla extract, and mix. Incorporate the orange zest and let it rest for 60 minutes.
  2. Mix again until you get a homogeneous mixture without whole chunks of bread. Add 2 tablespoons of jam to taste, raisins, and grated apple.
  3. Pour 200 grams of sugar into a non-stick skillet. Heat over low flame, constantly moving until it forms caramel. Spread it over the entire interior surface of a pudding mold.
  4. Preheat the oven to 180°C (356°F) for at least 10 minutes.
  5. Pour the mixture into the pudding mold and settle it with gentle taps on the base. Bake in the preheated oven for about 30 minutes or until a wooden toothpick inserted comes out dry. Remove from the oven, let it cool for a few minutes, unmold, and cool completely.
  6. Serve “colegial” in slices or rectangular pieces, optionally drizzled with jam to taste.

Origin of  “Colegial”

The word “budín” has its origin in the French “boudin,” which interestingly means “sausage” but evolved to refer to sweet or savory preparations that mix various ingredients like bread, milk, eggs, and others, baked or cooked.

Did you know?

“Colegial” got its name many decades ago because it was the favorite dessert of merchants who set up stalls to sell outside schools, prepared that very morning.

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