Brazilian recipe
Bread Pudding (Pudim de pão)
A comforting staple of Brazilian home cooking, this bread pudding is the perfect way to transform day-old bread into a rich, creamy, and delightful treat.
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Ingredients
2 tbsp 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
Find fresh milk and eggs in the refrigerated section of major supermarkets like SM Supermarket or Robinsons Supermarket. For the bread, any crusty white rolls or leftover pandesal can be used; use stale bread for the best absorption. If you cannot find a ring mold, a standard heat-proof cake pan works as a suitable substitute.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar in a large ring mold or bundt pan.
- Coat the bottom and sides of the pan evenly with the caramel.
- Slice the bread rolls into roughly 2 cm thick pieces.
- Arrange the bread slices neatly at the bottom of the prepared mold.
- 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 custard.
- Pour the mixture slowly over the bread slices in the mold.
- Bake in a preheated oven using a bain-marie (water bath) for 30 minutes.
- Remove from the oven and let it cool slightly before unmolding carefully.
Observations
This recipe turns humble pantry ingredients into a remarkably smooth and comforting dessert. The key to its signature texture is allowing the bread to fully soak up the custard mixture before it heads into the oven.
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