Bread Pudding Flan (Pudim de Pão)
Bread Pudding Flan (Pudim de Pão)
Ingredients
For the Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons white vinegar
- 1/2 cup hot water
For the Pudding Mixture
- 4 French bread rolls, stale, broken into pieces
- 2 cups milk
- 3 eggs
- 1 can sweetened condensed milk, (14 ounces)
Instructions
- 1
Prepare the caramel sauce: In a medium saucepan, combine the granulated sugar, 1/2 cup of water, and white vinegar. Stir briefly to mix the ingredients.
⏱️ 2 min
- 2
Place the saucepan over medium heat. Allow the sugar to caramelize without stirring. Gently swirl the pan occasionally to ensure even cooking and prevent burning. Continue cooking until the caramel turns a rich amber color.
⏱️ 8 min
- 3
Carefully remove the saucepan from the heat. Slowly and cautiously add the 1/2 cup of hot water to the caramel. Be very careful as the mixture will bubble and steam intensely. Stir until the caramel is smooth. Pour the hot caramel into a 9-inch round baking pan or a flan mold, tilting the pan to coat the bottom and sides evenly. Set aside.
⏱️ 5 min
- 4
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 5
Prepare the pudding mixture: In a blender, combine the broken pieces of stale French bread, milk, eggs, and sweetened condensed milk.
⏱️ 3 min
- 6
Blend the mixture thoroughly for 3 minutes, or until completely smooth and no bread lumps remain.
⏱️ 3 min
- 7
Pour the smooth pudding mixture over the prepared caramel in the baking pan.
⏱️ 1 min
- 8
Place the baking pan inside a larger roasting pan. Carefully pour hot water into the larger roasting pan, creating a water bath (bain-marie), until the water reaches about halfway up the sides of the flan pan.
⏱️ 2 min
- 9
Carefully transfer the roasting pan with the flan to the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken.
⏱️ 60 min•🌡️ 350
- 10
Remove the flan from the oven and carefully remove it from the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 11
Once cooled, cover the flan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to chill thoroughly and allow the caramel to fully set.
⏱️ 180 min
- 12
To serve, run a thin knife around the edge of the flan to loosen it. Place a serving plate upside down over the flan pan, then carefully invert the flan onto the plate. The caramel sauce will flow over the pudding.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bread Pudding Flan (Pudim de Pão)
Ingredients
For the Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons white vinegar
- 1/2 cup hot water
For the Pudding Mixture
- 4 French bread rolls, stale, broken into pieces
- 2 cups milk
- 3 eggs
- 1 can sweetened condensed milk, (14 ounces)
Instructions
- 1
Prepare the caramel sauce: In a medium saucepan, combine the granulated sugar, 1/2 cup of water, and white vinegar. Stir briefly to mix the ingredients.
⏱️ 2 min - 2
Place the saucepan over medium heat. Allow the sugar to caramelize without stirring. Gently swirl the pan occasionally to ensure even cooking and prevent burning. Continue cooking until the caramel turns a rich amber color.
⏱️ 8 min - 3
Carefully remove the saucepan from the heat. Slowly and cautiously add the 1/2 cup of hot water to the caramel. Be very careful as the mixture will bubble and steam intensely. Stir until the caramel is smooth. Pour the hot caramel into a 9-inch round baking pan or a flan mold, tilting the pan to coat the bottom and sides evenly. Set aside.
⏱️ 5 min - 4
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 5
Prepare the pudding mixture: In a blender, combine the broken pieces of stale French bread, milk, eggs, and sweetened condensed milk.
⏱️ 3 min - 6
Blend the mixture thoroughly for 3 minutes, or until completely smooth and no bread lumps remain.
⏱️ 3 min - 7
Pour the smooth pudding mixture over the prepared caramel in the baking pan.
⏱️ 1 min - 8
Place the baking pan inside a larger roasting pan. Carefully pour hot water into the larger roasting pan, creating a water bath (bain-marie), until the water reaches about halfway up the sides of the flan pan.
⏱️ 2 min - 9
Carefully transfer the roasting pan with the flan to the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken.
⏱️ 60 min•🌡️ 350 - 10
Remove the flan from the oven and carefully remove it from the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 11
Once cooled, cover the flan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to chill thoroughly and allow the caramel to fully set.
⏱️ 180 min - 12
To serve, run a thin knife around the edge of the flan to loosen it. Place a serving plate upside down over the flan pan, then carefully invert the flan onto the plate. The caramel sauce will flow over the pudding.
⏱️ 1 min