Caramelized Bread Puddingbaked in a water bath
Brazilian bread pudding that transforms stale bread, condensed milk, milk, and eggs into a moist dessert, baked in a water bath and topped with caramel.
Bread pudding takes advantage of bread's ability to absorb the milk and egg mixture before baking. The caramelized mold and water bath moderate the heat, while complete cooling firms the dessert for unmolding without breaking.
Ingredients
Caramel
Pudding
Preparation
Make the caramel
Melt the sugar until amber, spread it in the ring mold, and let it set.
12 minutesSoak the bread
Cover the bread with milk for 15 minutes and mix until a moist dough forms.
15 minutesMix the pudding
Add condensed milk, eggs, and salt without overmixing; pour into the mold.
8 minutesBake and chill
Bake in a water bath at 160 °C until the center firms; cool and refrigerate for 6 hours before unmolding.
75 minutes
Substitutions
Stale white bread absorbs better; whole wheat bread changes color, texture, and flavor.
Storage
Cool within two hours, cover, and keep refrigerated in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
