Brazilian recipe
Brazilian Pão de Pudim: Comforting Bread Pudding
This classic Brazilian bread pudding is the ultimate comfort food, a clever way to turn stale rolls into a creamy, crowd-pleasing dessert.
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Ingredients
2 tablespoons white sugar (for the caramel)
3 stale bread rolls
500 ml full-cream milk
3 large eggs
2 cups white sugar
1 dessertspoon lemon zest
3 stale bread rolls
500 ml full-cream milk
3 large eggs
2 cups white sugar
1 dessertspoon lemon zest
Where to find ingredients
For the bread, any standard white bread rolls (often found at local supermarket bakeries) work best once they've gone a bit stale. Full-cream milk and large eggs are readily available at all major South African retailers like Woolworths, Pick n Pay, or Checkers. For the lemon zest, use fresh lemons from the produce section of your local grocer, as bottled substitutes won't give you the same authentic flavour.
Preparation method
- Make the caramel by melting the 2 tablespoons of sugar in a large ring-mould tin over low heat
- Carefully swirl the molten caramel to coat the bottom and sides of the mould
- Slice the bread rolls into rounds about 2 cm thick
- Arrange the bread slices neatly at the bottom of your caramel-lined mould
- Whisk the milk, eggs, and 2 cups of sugar in a liquidiser until perfectly smooth
- Stir the lemon zest into the custard 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
- Take it out of the oven and let it cool slightly before carefully turning it out onto a plate
Observations
This recipe works magic with simple pantry staples, turning them into a rich and comforting treat. The secret to that perfect, velvety texture is giving the bread enough time to soak up the creamy custard mixture before it heads into the oven.
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