~320 cal · 6g protein · 31g carbs · 19g fat (estimated, per serving)
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Crusty bread spread with dulce de leche
🇺🇾 Montevideo
Uruguayans are said to eat more dulce de leche per person than anyone, and breakfast proves it: a length of crusty bread, a slick of butter, and a generous smear of the caramel-like milk jam, eaten between sips from a shared gourd of mate. Simple, sweet, and utterly Uruguayan.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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1/2 loaf crusty bread or baguette
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3 tbsp butter
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1/3 cup dulce de leche
Instructions
1
Slice the bread lengthwise or into thick pieces and lightly toast if you like a bit of crunch.
2
Spread each piece generously with butter while still warm so it melts in.
3
Top with a thick, unapologetic layer of dulce de leche, right to the edges.
4
Serve at once with a gourd of mate or a cup of coffee for dipping and sipping.
Montevideo everyday breakfast.
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🌏 While it simmers — know your destination
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Montevideo. Home of the chivito — a steak sandwich with ambitions.
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Uruguay. Small country, enormous appetite for the grill.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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