Bread Pudding with Condensed Milk
A cozy Brazilian classic where day-old bread turns into a silky, caramel-topped custard. It's thrifty, foolproof, and made from pantry staples you probably already have.
🛒 Ingredients
8 servings
- 2 cups granulated sugar
- 3 stale French rolls (with or without the crust)
- 4 eggs
- 1 can sweetened condensed milk (about 14 oz)
- 1 can-measure of milk, at room temperature
- 1 tub heavy cream (about 7 oz)
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Directions
- 1
Make the caramel: pour the sugar into a saucepan and melt it over low heat. Once golden, add half a cup of boiling water and stir with a wooden or silicone spoon until smooth and lump-free.
- 2
Immediately pour the caramel into a 9-inch ring pan, swirling to coat the sides. Set aside.
- 3
Tear the rolls into pieces, then blend all the ingredients until you get a smooth, even batter. Pour it gently over the caramel.
- 4
Cover the pan with foil and bake in a water bath in a preheated 350 °F (180 °C) oven for about 1 hour 30 minutes. Let cool, then chill in the fridge. Serve cold.
💡 Chef's Tip
It unmolds cleanly if you let it rest overnight in the fridge. Run a knife along the edge before flipping. Slightly dry bread soaks up the milk better, which is the secret to its creaminess.
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