Blender Bread Pudding
This cozy Brazilian classic turns stale bread into a silky, caramel-glazed pudding you'd never guess started as leftovers. Everything goes into the blender, then it bakes into a meltingly tender dessert. It's the easiest way to feed a crowd and waste nothing.
🛒 Ingredients
12 servings
- 4 eggs
- 1 can sweetened condensed milk (14 oz / 400 g)
- 3 stale French breads (baguette)
- 1 tablespoon margarine
- 2 cans whole milk (measured with the condensed milk can)
- 1/2 cup sugar (about 100 g)
- 1 cup sugar for the caramel (about 200 g)
🛍️ Recommended tools
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Directions
- 1
Pour the caramel sugar into a bundt or tube pan and melt it over low heat until golden. Swirl it across the bottom and sides, then let it harden.
- 2
Tear the bread into chunks and add it to the blender with the eggs, condensed milk, milk, margarine, and the half cup of sugar. Blend until completely smooth.
- 3
Pour the batter over the hardened caramel without stirring.
- 4
Bake in a water bath at 350 °F (180 °C) for about 35 minutes, until a knife inserted in the center comes out clean.
- 5
Let it cool, then chill for at least 2 hours — the pudding unmolds far more cleanly when cold.
💡 Chef's Tip
Truly stale bread is the secret: it soaks up the milk and gives a softer crumb. Don't over-blend if you like a little texture, and resist opening the oven while it bakes or the pudding may collapse. Keeps 3 days in the fridge, covered.
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