Brazilian recipe
Brazilian Bread Pudding (pudim de pão)
This classic Brazilian bread pudding is a soul-warming comfort food, perfect for using up stale bread while creating a creamy, delicious treat.
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Ingredients
2 tablespoons sugar (for the caramel syrup)
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
Most ingredients like milk, sugar, eggs, and lemons are readily available in any local Kenyan supermarket or neighbourhood dukas. For the bread, any crusty white bread rolls or leftover 'mandazi' style dough-based breads can be used, though standard wheat bread rolls are ideal. You can find high-quality fresh produce and dairy at local farmers' markets across Nairobi and other major towns.
Preparation method
- Prepare the caramel syrup by melting the 2 tablespoons of sugar in a large ring-shaped cake tin
- Spread the caramel evenly along the bottom and up the sides of the tin
- Cut the stale bread rolls into slices approximately 2 cm thick
- Arrange the bread slices neatly at the bottom of the caramel-lined tin
- Blend the milk, eggs, and 2 cups of sugar in a blender until the mixture is perfectly smooth
- Fold the lemon zest into the liquid mixture
- Pour the custard over the bread slices in the tin
- Bake in a preheated oven using a bain-marie (water bath) for 30 minutes
- Remove from the oven and let it cool down slightly before carefully turning it out onto a plate
Observations
This recipe turns simple, everyday pantry staples into a decadent and creamy dessert. The secret lies in letting the bread soak up the custard mixture thoroughly before it goes into the oven.
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