Brazilian recipe
Stale Bread Pudding (Pudim de pão)
This comforting bread pudding is a classic way to repurpose day-old loaves into a creamy, flavorful dessert that brings simple, rustic joy to the table.
0.0 / 5 by 0 Reviews
Ingredients
2 tbsp sugar (for the caramel)
3 stale bread rolls
500 ml whole milk
3 large eggs
2 cups granulated sugar
1 dessert spoon lemon zest
3 stale bread rolls
500 ml whole milk
3 large eggs
2 cups granulated sugar
1 dessert spoon lemon zest
Where to find ingredients
Find staples like milk, eggs, and sugar at local markets or neighborhood shops. For the bread, any leftover crusty rolls from a local bakery will work perfectly as a substitute for stale bread.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar in a large Bundt pan or ring mold.
- Carefully coat the bottom and sides of the pan with the golden caramel.
- Slice the bread rolls into rounds approximately 2 cm thick.
- Arrange the bread slices evenly at the bottom of the prepared caramel-coated pan.
- Blend the milk, eggs, and the 2 cups of sugar in a blender until the mixture is smooth and well-combined.
- Stir the lemon zest into the liquid mixture.
- Pour the custard over the bread slices in the pan.
- Bake in a preheated oven using a water bath (banho-maria) for 30 minutes.
- Remove from the oven and let it cool to room temperature before gently unmolding.
Observations
This recipe effortlessly turns pantry staples into a rich and silky dessert. The key to achieving the perfect texture is allowing the bread to fully soak up the custard mixture before it heads into the oven.
Ratings and comments