Brazilian recipe
Classic Bread Pudding (Pudim de pão)
A quintessential comfort dessert, this recipe is the perfect way to transform day-old crusty rolls into a rich, creamy, and delightful treat.
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Ingredients
2 tablespoons caster sugar (for the caramel)
3 day-old bread rolls
500 ml full-cream milk
3 large eggs
2 cups caster sugar
1 dessert spoon lemon zest
3 day-old bread rolls
500 ml full-cream milk
3 large eggs
2 cups caster sugar
1 dessert spoon lemon zest
Where to find ingredients
You can find crusty white rolls at your local independent bakery or supermarket deli section. Caster sugar, eggs, and full-cream milk are readily available in the baking and dairy aisles of any major supermarket. If you cannot find rolls, any firm white bread or sourdough crusts can be used as a substitute.
Preparation method
- Melt the 2 tablespoons of sugar in a large ring tin over low heat to prepare the caramel.
- Carefully swirl the caramel to coat the bottom and sides of the tin evenly.
- Slice the bread rolls into rounds approximately 2 cm thick.
- Arrange the bread slices across the base of the caramel-coated tin.
- Whisk the milk, eggs, and 2 cups of sugar in a blender until the mixture is perfectly smooth.
- Stir the lemon zest into the custard base.
- Pour the custard liquid over the bread slices in the tin.
- Place the tin in a bain-marie and bake in a preheated oven for 30 minutes.
- Remove from the oven and allow it to cool slightly before gently turning it out onto a plate.
Observations
This recipe turns simple pantry staples into a comforting, silky-textured dessert. The secret lies in ensuring the bread is thoroughly soaked in the custard mixture before baking, creating a beautiful contrast between the caramel base and the tender bread center.
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