Light Stovetop Bread Pudding
This is the softest, lightest bread pudding you can make without ever turning on the oven. The bread soaks up condensed milk and eggs, then steams gently in a water bath right on the stovetop until it turns silky. An easy, budget-friendly dessert that's pure comfort.
🛒 Ingredients
15 servings
- 4 eggs
- 1 can sweetened condensed milk (about 400 g / 14 oz)
- 2 cans whole milk (800 ml)
- 1 tbsp margarine
- 7 slices white sandwich bread
- 1 cup sugar (for the caramel)
- 1/2 cup hot water (for the caramel)
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Directions
- 1
Melt the sugar over low heat right in the caramel mould (a deep one, with a central tube if you have it) until it turns a golden colour. Carefully pour in the hot water and stir over very low heat until every caramel lump has dissolved. Set aside.
- 2
Tear the bread slices into pieces and let them soak in the warm milk until completely softened.
- 3
Blend the condensed milk, the eggs (passed through a sieve), the milk-soaked bread and the margarine until perfectly smooth.
- 4
Pour the batter into the caramel-lined mould and set aside.
- 5
Place the mould inside a larger pan and add hot water for the water bath: it should come about one third up the side of the pudding mould.
- 6
Cover the pudding mould with foil, then cover the larger pan too to speed up cooking. Let it cook over low heat on the stovetop for 1 hour.
- 7
Halfway through, check the water level in the outer pan and top it up if needed, taking care with the steam as you lift the foil. Seal it again and cook for another 30 minutes, until a knife inserted in the centre comes out clean.
- 8
Let it cool slightly, unmould, then refrigerate before serving well chilled.
💡 Chef's Tip
The stovetop water bath is the real trick: wrap the mould in foil and set it inside a larger pan filled with hot water (about one third up the sides). Top up the water halfway through, minding the steam when you lift the foil. The same technique works for flans and brigadeirão, and it's faster and uses less gas than baking.
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