Brazilian recipe
Stale Bread Pudding
This classic Brazilian bread pudding is the ultimate comfort food, a clever and delicious way to turn day-old bread into a creamy, crowd-pleasing dessert.
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Ingredients
2 tablespoons sugar (for the caramel)
3 stale bread rolls
500 ml whole milk
3 large eggs
2 cups sugar
1 dessert spoon lemon zest
3 stale bread rolls
500 ml whole milk
3 large eggs
2 cups sugar
1 dessert spoon lemon zest
Where to find ingredients
Bread rolls: Use any crusty, day-old white rolls found in the bakery section of your local supermarket. Milk: Standard full-fat dairy milk is ideal. Sugar and eggs: Easily sourced at any grocer. Lemons: Fresh lemons are available in the produce department; use organic if possible for the best zest flavor. The bain-marie technique requires a larger roasting pan to hold the pudding tin and boiling water.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar directly in a large ring-shaped cake tin
- Carefully swirl the caramel to coat the bottom and sides of the tin
- Slice the stale bread rolls into rounds about 2 cm thick
- Arrange the bread slices neatly at the bottom of the caramel-lined tin
- Whizz the milk, eggs, and 2 cups of sugar in a blender until the mixture is perfectly smooth
- Stir the fresh lemon zest into the liquid custard
- Pour the custard mixture evenly over the bread slices in the tin
- Bake in a preheated oven using a bain-marie (water bath) for 30 minutes
- Take the pudding out of the oven and let it cool slightly before carefully turning it out onto a plate
Observations
This recipe turns humble pantry staples into a rich, velvety treat. The secret to that perfect texture is letting the bread soak up the custard base thoroughly before it heads into the oven.
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