Brazilian recipe
Bread Pudding (Pudim de pão)
This classic Brazilian comfort dessert is a brilliant way to transform stale bread into a rich, creamy, and satisfying treat.
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Ingredients
2 tablespoons sugar (for the caramel)
3 crusty rolls, stale
500 ml whole milk
3 large eggs
2 cups granulated sugar
1 dessert spoon lemon zest
3 crusty rolls, stale
500 ml whole milk
3 large eggs
2 cups granulated sugar
1 dessert spoon lemon zest
Where to find ingredients
You can find all these staples at local grocers or fresh markets in Belize. For the bread, any crusty white bread that has gone stale works perfectly. If you prefer a substitute for lemon zest, lime zest is commonly used locally for a brighter citrus note.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar directly in a bundt pan over low heat.
- Carefully swirl the pan to coat the bottom and sides evenly with the caramel.
- Slice the stale rolls into pieces approximately 2 cm thick.
- Arrange the bread slices neatly at the bottom of the prepared pan.
- In a blender, combine the milk, eggs, and the 2 cups of sugar until the mixture is completely smooth.
- Stir the lemon zest into the liquid custard.
- Pour the mixture evenly over the bread slices in the pan.
- Place the pan in a larger roasting dish filled with hot water and bake in a preheated oven for 30 minutes in a bain-marie.
- Remove from the oven and let it cool down to room temperature before carefully inverting it onto a serving plate.
Observations
This recipe turns simple pantry staples into a decadent, velvety dessert. The secret lies in allowing the bread to fully soak up the custard mixture before baking, which ensures the perfect texture throughout.
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