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Pudim de pão
Caramel bread pudding
Pudim de pão: thrifty caramel bread pudding baked in a water bath
Nothing went to waste in old Minho farmhouses, and yesterday's bread became this: a dense, sliceable pudding soaked in sweet milk, scented with lemon and cinnamon and turned out under a dark caramel. You will find it on the dessert trolley of family restaurants in Braga and Guimarães, especially at Sunday lunch. It is firmer than a crème caramel, with a fine, cake-like texture. A common mistake is baking it in an oven that is too hot, which makes the custard bubble and turn spongy instead of silky. Chef's tip: chill it overnight before turning it out, so it slices cleanly and the caramel turns to a pourable sauce.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the caramel
- 4 oz granulated sugar
- 3 tbsp water
For the pudding
- 7 oz day-old white breadcrusts removed, torn
- 2 cups whole milk
- 1 strip of lemon peelno white pith
- 5 ½ oz caster sugar
- 1 oz unsalted buttersoft
- 4 eggs
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Method
0/6 doneStep 1: Heat the oven to 350°F. Boil the 4 oz granulated sugar and 3 tbsp water in a small pan without stirring, swirling now and then, for 6–8 minutes until it turns a deep amber. Pour at once into a 20 cm ring or loaf tin and tilt to coat the base and sides. Take care: caramel is extremely hot.
8 minStep 2: Warm the 2 cups whole milk with the 1 strip of lemon peel and 1 cinnamon stick until it steams, then turn off the heat and leave to infuse for 10 minutes. Remove the peel and cinnamon.
12 minStep 3: Pour the milk over the 7 oz day-old white bread, add the 5 ½ oz caster sugar and 1 oz unsalted butter and leave to soak for 10 minutes, then blend or mash until smooth.
12 minStep 4: Beat the 4 eggs and whisk them into the bread mixture. Pour into the caramel-lined tin.
3 minStep 5: Stand the tin in a roasting tin and pour in hot water to come halfway up its sides. Bake for 55–60 minutes, until the top is golden, the centre barely wobbles and a knife pushed into the middle comes out clean.
60 minStep 6: Cool in the tin, then cover and refrigerate for at least 6 hours. To serve, run a knife around the edge, put a plate on top and flip it over in one quick movement.
5 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 7 g
- Carbs
- 47 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pudim de pão take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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