Brazilian recipe
Stale Bread Pudding
This classic Brazilian bread pudding is a comforting, no-fuss dessert that perfectly rescues day-old bread, transforming it into something incredibly creamy and delicious.
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Ingredients
2 tablespoons caster sugar (for the caramel)
3 crusty bread rolls, day-old
500 ml full cream milk
3 large eggs
2 cups caster sugar
1 dessert spoon lemon zest
3 crusty bread rolls, day-old
500 ml full cream milk
3 large eggs
2 cups caster sugar
1 dessert spoon lemon zest
Where to find ingredients
You can easily find these staples at local heartland supermarkets like FairPrice, Giant, or Cold Storage. For the bread rolls, any generic crusty white rolls from the supermarket bakery section work best. Caster sugar, eggs, and milk are standard grocery items. If you're looking for premium ingredients or want a wider variety, boutique grocers in areas like Tiong Bahru or Tanglin offer high-quality options, but standard local supermarket brands will work perfectly for this traditional recipe.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar directly in a large ring-mould tin over low heat
- Carefully swirl the molten caramel to coat the base and sides of the mould evenly
- Slice your day-old bread rolls into about 2 cm thick rounds
- 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 and combined
- Stir the fresh lemon zest into the liquid mixture
- Pour the custard over the bread pieces in the tin, making sure they are well covered
- Bake in a preheated oven using a bain-marie (water bath) for 30 minutes
- Remove from the oven and let it cool down to room temperature before gently turning it out onto a plate
Observations
This recipe turns humble pantry staples into a delightful, creamy dessert that feels just like a home-cooked treat. The secret to that perfect texture is giving the bread enough time to soak up the custard mixture before it hits the oven.
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