Brazilian recipe
Classic Bread Pudding (Pudim de pão)
A quintessential comfort dessert from Brazil, this recipe is a brilliant way to repurpose day-old bread into a rich, creamy, and deeply satisfying treat.
0.0 / 5 by 0 Reviews
Ingredients
2 tablespoons sugar (for the caramel)
3 stale bread rolls
500 ml milk
3 whole eggs
2 cups sugar
1 dessert spoon lemon zest
3 stale bread rolls
500 ml milk
3 whole eggs
2 cups sugar
1 dessert spoon lemon zest
Where to find ingredients
You can find these staples at any local grocery store or supermarket. Ensure you use standard white bread rolls (pão francês style). If specific bread rolls are unavailable, any crusty white loaf works well as a substitute.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar directly in a large ring mould.
- Carefully swirl the caramel to coat the bottom and sides of the mould evenly.
- Slice the bread rolls into pieces approximately 2 cm thick.
- Arrange the bread slices neatly at the bottom of the caramelised mould.
- In a blender, blitz the milk, eggs, and 2 cups of sugar until the mixture is perfectly smooth.
- Stir the lemon zest into the liquid custard.
- Pour the mixture gently over the bread pieces in the mould.
- Place in a preheated oven and bake in a bain-marie for 30 minutes.
- Remove from the oven and allow it to cool slightly before carefully unmoulding onto a plate.
Observations
This traditional recipe elevates humble pantry staples into an incredibly luscious dessert. The secret lies in ensuring the bread cubes fully soak up the custard mixture before it heads into the oven, creating that signature velvety texture that defines this dish.
Ratings and comments