Concha Breakfast Bake

Course: Breakfast, Brunch, Dessert

Cuisine: Hispanic, Latin American, Mexican

Keyword: bread pudding, breakfast casserole, conchas

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 719kcal

Author: Marta Rivera

Concha Breakfast Bake takes day-old conchas and bakes them in an almond egg custard, before topping it with shredded coconut and a drizzling of sweet-tart lime glaze.

Print Recipe

Equipment

9x13 inch baking dish

Ingredients

For the Concha Breakfast Bake

3 tablespoons (45 grams) unsalted butter melted and separated
1/4 cup (50 grams) granulated sugar
1 medium lime zested and juiced, reserve juice for the glaze
1 teaspoon (2 grams) ground cinnamon
3/4 teaspoon kosher salt
3 cups (720 milliliters) half and half
4 large eggs at room temperature
3 large egg yolks at room temperature
1 1/2 teaspoons (7.5 milliliters) almond extract
1/2 cup (40 grams) sweetened coconut flakes separated
1 1/4 pounds (13 mini conchas or 615 grams) conchas cut into 1-inch cubes

For the Lime Glaze

3/4 cup (90 grams) powdered sugar (icing sugar), sifted
1 1/2 tablespoons (25 milliliters) lime juice reserved from above
1 tablespoon (15 milliliters) unsalted butter melted
half and half or water, as needed to thin

Instructions

Use a pastry brush to grease the bottom and sides of a 9x13x3-inch baking dish with 1 tablespoon (15 milliliters) of the melted butter. Set the dish aside.
Next, heat an oven to 350°F (180°C).

Assemble the Concha Breakfast Bake

Add the granulated sugar, lime zest, ground cinnamon, kosher salt, the remaining melted butter, eggs, egg yolks, half-and-half, almond extract, and 1/3 cup (25 grams) of the coconut flakes to a large bowl.
Use a whisk to mix the ingredients in the bowl until smooth.
Add the cubed concha pieces to the bowl and toss them into the custard with a large spoon.
Once the concha pieces are fully coated, pour the mixture into the greased baking dish.

Bake the Concha Casserole

Cover the baking dish tightly with aluminum foil and bake the concha breakfast casserole for 30 minutes at 350°F (180°C).
After 30 minutes, remove the baking dish from the oven and uncover.
Sprinkle the remaining shredded coconut over the top of the breakfast bake.
Return the baking dish to the oven and continue baking, uncovered, for another 15 minutes or until the internal temperature reaches 165-175°F (75-80°C).
Remove the concha breakfast bake from the oven and allow it to cool for 10-15 minutes.

Prepare the Lime Glaze

Add the powdered sugar, melted butter, and the reserved lime juice to a small bowl.
Use a whisk to stir the ingredients together until smooth and thick, with the consistency of glue.
Drizzle or spoon the lime glaze over the slightly cooled concha breakfast bake before serving.
Use a wide spatula to cut and serve the concha breakfast bake. Serve it with a fresh fruit salad, your favorite yogurt, or a side of prepared breakfast meat.

Notes

Swaps and Substitutions:

Swap out the almond extract for vanilla extract or rum extract.
Replace the shredded coconut flakes with the same amount of chopped or sliced nuts, chocolate chips, or omit it.
Replace the lime zest and juice with lemon or 2 teaspoons of orange zest and 1 1/2 tablespoons of orange juice.
Swap the concha bread in this recipe with day (or two) old Pan Sobao or Brioche, rosca de reyes, pan de muerto, chilindirnas, or French bread.
Use 1 1/4 pounds (615 grams) of regular-sized conchas or mini conchas.
You can top the concha breakfast bake with maple syrup instead of the lime glaze.

Tips and Techniques:

If you're using a loaf of bread, use 1 pound and decrease the half-and-half to 2 3/4 cups (660 milliliters).
You can find conchas in most Mexican or South American bakeries (panaderías) or in your supermarket's bakery section if you live in a city with a large Mexican population.
Use stale bread so it doesn't become soggy when mixed with the custard.
If you prefer a thinner glaze, add 2-3 teaspoons of half-and-half or water to the bowl and stir to incorporate it.

Make-Ahead Instructions:

Put the covered dish in the refrigerator overnight after filling it with the concha casserole and bake it the following morning.
- If you're baking the casserole in a ceramic or glass dish, remove it from the fridge 30 minutes before putting it into the oven to avoid shattering it.
You can make the lime glaze for this breakfast bake up to a week ahead. Transfer the glaze to an airtight container and store it in the fridge. You'll need to heat it in the microwave to loosen the firm butter.

Storage Instructions:

Store leftover concha breakfast bake in an airtight container in the refrigerator for up to 4 days.
Reheat leftover concha casserole in a 350°F (180°C) air fryer for 3-4 minutes to maintain the crunch on the exterior, in the microwave for 1-1 1/2 minutes, or in a 350°F (180°C) oven for 10 minutes.

Freezing Instructions:

To freeze the concha breakfast bake after you bake it:
1. Bake the casserole in a disposable or freezer-safe pan according to the recipe instructions.
2. Allow it to cool completely, skip the glaze, and wrap it in a couple of layers of plastic wrap and wrap the pan in a final layer of heavy-duty aluminum foil.
3. Freeze the concha breakfast bake for up to 3 months.
4. You can thaw the breakfast bake in the fridge overnight, then reheat it according to the instructions above.
5. Glaze the casserole after you reheat it.

Nutrition