Brazilian recipe
Bread Pudding (Pudim de pão)
This classic Brazilian-style bread pudding is the ultimate comfort food, providing a practical and delicious way to use up leftover bread.
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 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
You can find bread rolls at local bakeries or supermarket bakery sections. Fresh farm eggs and standard pantry sugar are available in any grocery aisle.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar in a large ring-shaped cake tin.
- Carefully swirl the caramel to coat the bottom and sides of the tin evenly.
- Slice the stale bread rolls into rounds about 2 cm thick.
- Arrange the bread slices at the bottom of the caramel-lined tin.
- Blend the milk, eggs, and 2 cups of sugar in a blender until the mixture is completely smooth.
- Stir the lemon zest into the liquid mixture.
- Pour the custard over the bread slices in the tin.
- Place the tin in a bain-marie and bake in a preheated oven for 30 minutes.
- Remove from the oven and allow it to cool slightly before gently turning it out onto a plate.
Observations
This recipe turns simple pantry staples into a rich, creamy dessert. The secret lies in allowing the bread to fully soak up the custard mixture before it heads into the oven, ensuring the perfect texture every time.
Ratings and comments