Brazilian recipe
Classic Bread Pudding (Pudim de pão)
A quintessential comfort dessert, this recipe is a brilliant way to transform day-old bread into a creamy, indulgent treat.
0.0 / 5 by 0 Reviews
Ingredients
2 tbsp caster sugar (for the caramel)
3 crusty bread rolls, day-old
500 ml whole milk
3 large eggs
2 cups caster sugar
1 dessertspoon lemon zest
3 crusty bread rolls, day-old
500 ml whole milk
3 large eggs
2 cups caster sugar
1 dessertspoon lemon zest
Where to find ingredients
You can find all ingredients at local supermarkets such as Countdown, New World, or Pak'nSave. Use the baking aisle for caster sugar and the fresh produce section for lemons. Use any leftover white dinner rolls or crusty bread loaves from the bakery section.
Preparation method
- Melt the 2 tablespoons of sugar in a large ring mould or bundt tin to prepare the caramel.
- Coat the bottom and sides of the tin evenly with the golden caramel.
- Slice the bread rolls into pieces roughly 2 cm thick.
- Arrange the bread slices neatly at the base of the caramel-lined tin.
- Blend the milk, eggs, and 2 cups of sugar in a food processor or blender until completely smooth.
- Gently fold the lemon zest into the liquid mixture.
- Pour the custard over the bread slices in the mould.
- Bake in a preheated oven using a bain-marie (water bath) for 30 minutes.
- Remove from the oven and allow it to cool slightly before carefully turning it out onto a serving plate.
Observations
This recipe elevates simple pantry staples into a rich, comforting dessert. The key to achieving that perfect silky texture is ensuring the bread fully absorbs the custard base before it hits the oven.
Ratings and comments