Brazilian recipe
Bread Pudding (Pudim de pão)
This comforting Brazilian classic is the ultimate way to repurpose stale bread into a creamy, flavorful dessert.
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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 local markets and small grocers in Monrovia. Look for fresh eggs and milk in the dairy section, and standard wheat bread rolls at your neighborhood bakery.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar directly in a large ring mold.
- Carefully coat the bottom and sides of the mold with the molten caramel.
- Slice the bread rolls into roughly 2 cm thick rounds.
- Arrange the bread slices neatly at the bottom of the prepared mold.
- Blend the milk, eggs, and the 2 cups of sugar in a blender until the mixture is completely smooth.
- Stir the lemon zest into the blended liquid.
- Pour the custard mixture evenly over the bread slices in the mold.
- 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 inverting it onto a serving plate.
Observations
This recipe elevates simple pantry staples into a rich, velvety treat. The key to the perfect texture lies in allowing the bread to fully soak up the custard base before baking it to golden perfection.
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