Brazilian recipe
Bread Pudding (Pudim de pão)
This classic Brazilian dessert is the perfect way to transform leftover bread into a rich, comforting, and creamy treat.
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Ingredients
2 tablespoons 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 these staples at local markets or convenience stores throughout Samoa. If fresh rolls are unavailable, any crusty white bread can be used as a substitute for the traditional rolls.
Preparation method
- Prepare the caramel by melting the 2 tablespoons of sugar in a large ring-shaped mold.
- Carefully coat the bottom and sides of the mold with the caramel.
- Slice the stale bread rolls into approximately 2 cm thick rounds.
- Arrange the bread slices at the bottom of the caramelized mold.
- Blend the milk, eggs, and 2 cups of sugar in a blender until the mixture is completely smooth.
- Fold the lemon zest into the liquid mixture.
- Pour the custard over the bread slices inside the mold.
- Bake in a preheated oven using a bain-marie method for 30 minutes.
- Remove from the oven and allow it to cool slightly before carefully unmolding.
Observations
This recipe turns simple pantry staples into a deliciously creamy dessert. The secret to the perfect texture lies in allowing the bread to fully absorb the custard mixture before placing the tin in the oven. It is a traditional and practical way to make the most of crusty rolls that have gone slightly stale.
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