At Paradores, gastronomy is a way of discovering each destination through its flavours. We are committed to local and seasonal produce, to recipes that honour tradition, and to dishes that showcase the culinary richness of each region. Because every dish is also a story, a reflection of the surrounding landscape and culture.
On this occasion, we’re travelling to La Mancha to rediscover one of those desserts born of simplicity and the art of making the most of available ingredients: puches manchegas. A humble dessert, made from day-old bread, transformed into a sweet, aromatic and comforting custard-like cream thanks to everyday ingredients such as milk, sugar and cinnamon.
From the Parador de Alarcón, en Cuenca, in Cuenca, and its head chef, Laura Salvador, we invite you to discover this recipe so deeply rooted in the popular culture of La Mancha. Here you will find a step-by-step guide so you can prepare it at home with ease, bring the cuisine of Paradores to your table, and surprise your guests with a dessert full of history and flavour.
Now it’s your turn, because we invite you to put on your apron and make these La Mancha puches at home. Share your results with us on social media using the hashtag #CocinaParadores and become part of this community of food lovers, bringing the flavours of Paradores into everyday life.
Ingredients (serves 4)
| Products | Quantity |
|---|---|
| day-old bread | 50 g |
| Sunflower oil (for frying | c/s |
| skimmed milk | 500 ml |
| Zest of 1 orange | c/s |
| Zest of 1 lemon | c/s |
| cinnamon stick | 1 ud |
| sugar | 75 g |
| sunflower oil | 50 g |
| flour | 50 g |
| A pinch of salt | |
| Ground cinnamon (optional) | c/s |
Method
1. Cut the bread into small cubes.
2. Fry them in hot oil until golden brown, then set aside.
3. Gently heat the milk with the orange and lemon zest, the cinnamon stick and the sugar, without bringing it to the boil. Strain the mixture and set aside.
4. In another saucepan, heat the oil and add the flour with a pinch of salt. Stir for a few minutes until lightly golden.
5. Gradually add the hot milk, stirring constantly, until you obtain a thick, smooth cream without lumps.
6. Add some of the fried bread cubes and mix well.
7. Divide into bowls and chill in the fridge.
8. Before serving, garnish with the remaining croutons and sprinkle with ground cinnamon to taste.
And if you’d like to see how to make them step by step, you can watch the video recipe in the El Comidista section of El País, where food critic Mikel Iturriaga travels to the Parador de Alarcón to learn first-hand about the preparation and history of this delicious traditional dessert.
