Brazilian recipe
Brazilian Pão de Pudim: Classic Bread Pudding
This classic Brazilian-style bread pudding is the ultimate comfort food, a clever and delicious way to use up leftover bread with minimal effort.
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Ingredients
2 tablespoons granulated sugar (for the caramel)
3 stale bread rolls
500 ml whole milk
3 large eggs
2 cups granulated sugar
1 dessert spoon lemon zest
3 stale bread rolls
500 ml whole milk
3 large eggs
2 cups granulated sugar
1 dessert spoon lemon zest
Where to find ingredients
Most ingredients like granulated sugar, whole milk, and eggs are standard in any grocery store. For the bread, use any crusty white rolls or leftover French-style bread available at your local bakery or supermarket bakery section. Lemon zest is best obtained from fresh organic lemons, which you can find in the produce aisle of any local market.
Preparation method
- Melt the 2 tablespoons of sugar in a large ring mold until you have a golden caramel
- Carefully swirl the caramel to coat the bottom and sides of the mold
- Slice the stale rolls into pieces about 2 cm thick
- Arrange the bread slices evenly 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 in the lemon zest
- Pour the custard mixture 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 carefully inverting onto a serving plate
Observations
Turn simple pantry staples into a rich, creamy, and satisfying dessert. The secret to the perfect texture is giving the bread plenty of time to soak up the custard before it hits the oven.
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