Brazilian Chocolate Bread Pudding Flan Recipe
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4.6
30 reviews
Excellent
Brazilian Chocolate Bread Pudding Flan Recipe
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“Bread pudding is a comfort food in many places across the globe. Brazil, my home country, has its own version. Unlike its American cousin, it’s baked in a Bundt pan and has a smooth rather than chunky texture –more like a flan. Also similar to a flan, Brazilian bread pudding has a glaze of caramel sauce cascading from top to bottom once unmolded. This recipe is flavored with chocolate and has a balanced bittersweet flavor. It’s pure indulgence!” The Complete 5-Ingredient Cookbook by Denise Browning, page 238-239.
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Ingredients
- 5 cups stale baguette chopped (SEE NOTE)
- 3 cups whole milk warmed
- 3 cups sugar divided
- ½ cup water
- 4 large eggs at room temperature
- ⅓ cup unsweetened cocoa powder
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Instructions
- “Place oven rack in the middle of the oven. Preheat the oven to 350°F. In a large bowl, soak the bread in the warm milk until softened, about 20 minutes.
- Meanwhile, in a medium nonstick saucepan, combine 1 cup of sugar with the water over medium-high heat. Without stirring, let the sugar dissolve. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water. Every so often, gently swirl the pan around to lightly mix. The color will start to change in 8 to 10 minutes. Once it reaches an amber color, remove the pan from the heat and pour the caramel into a 10-inch ring baking pan or Bundt pan. Using oven mitts, swirl the pan to fully coat the bottom with caramel. Set aside to cool and harden.
- Put the soaked bread, remaining 2 cups of sugar, the eggs, and cocoa powder into a blender and blend until well combined, about 1 minute. Pour the bread pudding batter into the pan lined with caramel.
- Bake on the middle rack, uncovered, for 35 to 40 minutes or until an inserted toothpick comes out clean.
- Let the bread pudding cool on a rack for about 15 minutes, or until warm. Then, gently run a thin knife around the edges of the pan to loosen the bread pudding. Carefully invert it onto a large serving plate. Serve warm or cover and refrigerate until chilled to up to 3 days. “
Notes
- Baking time may take from 35-50 minutes!
- Baking time may take from 35-50 minutes!
- Baking time may take from 35-50 minutes!
- Cut the stale bread into ½-inch chunks, preferably, and make sure to measure the bread packed tightly (not loosely).
- Cut the stale bread into ½-inch chunks, preferably, and make sure to measure the bread packed tightly (not loosely).
- Cut the
- stale
- bread into ½-inch chunks, preferably, and make sure to measure
- the bread
- packed tightly (not loosely).
- You may use any other type of white bread. For a gluten-free version, use a GF bread. For a dairy-free version, use canned coconut milk instead of whole milk.
- You may use any other type of white bread. For a gluten-free version, use a GF bread. For a dairy-free version, use canned coconut milk instead of whole milk.
- You may use any other type of white bread. For a gluten-free version, use a GF bread. For a dairy-free version, use canned coconut milk instead of whole milk.
- gluten-free version
- airy-free version
- A pan with straight lines (as you see in the video) works better than one with a design/pattern to prevent issues when unmolding the flan.
- A pan with straight lines (as you see in the video) works better than one with a design/pattern to prevent issues when unmolding the flan.
- A
- pan with straight lines (as you see in the video) works better than one with a design/pattern to prevent issues when unmolding the flan.
- Make sure to place boiling water in the bottom of a larger pan for the bain-marie. Make certain that the water comes halfway up the bread pudding flan pan.
- Make sure to place boiling water in the bottom of a larger pan for the bain-marie. Make certain that the water comes halfway up the bread pudding flan pan.
- M
- ake sure to place boiling water in the bottom of a larger pan for the bain-marie. Make certain that the water comes halfway up the bread pudding flan pan.
- The baking time may vary depending on your oven and also whether you live at high altitudes. The pudding flan is ready once set and slightly jiggly-- plus when an inserted toothpick comes out clean.
- The baking time may vary depending on your oven and also whether you live at high altitudes. The pudding flan is ready once set and slightly jiggly-- plus when an inserted toothpick comes out clean.
- T
- he baking time may vary depending on your oven and also whether you live at high altitudes. The pudding flan is ready once set and slightly jiggly-- plus when
- an
- insert
- ed
- toothpick comes out clean.
- If you pan is smaller than 10-inch, the batter will sit taller in the pan and may take longer to cook. Moreover, if you make a double batch to produce a taller dessert, keep in mind that it may take ALMOST twice time as much to bake the dessert.
- If you pan is smaller than 10-inch, the batter will sit taller in the pan and may take longer to cook. Moreover, if you make a double batch to produce a taller dessert, keep in mind that it may take ALMOST twice time as much to bake the dessert.
- If you pan is smaller than 10-inch, the batter will sit taller in the pan and may take longer to cook. Moreover, if
- you make a double batch to produce a taller dessert, keep in mind that it may take ALMOST twice time as much to bake the dessert.
- Make sure to let the dessert cool down a bit (about 15 minutes) on a rack before running a knife around it and unmolding it onto a serving plate.
- Make sure to let the dessert cool down a bit (about 15 minutes) on a rack before running a knife around it and unmolding it onto a serving plate.
- Make sure to let the dessert cool down a bit (about 15 minutes) on a rack before running a knife around it and unmolding it onto a serving plate.
- OPTIONAL GARNISHES:
- Here are some optional garnishes for serving your bread pudding flan:
- Here are some optional garnishes for serving your bread pudding flan:
- Here are some optional garnishes for serving your bread pudding flan:
- Sliced fresh strawberries
- Sliced fresh strawberries
- Sliced fresh strawberries
- Whipped sweet cream
- Whipped sweet cream
- Whipped sweet cream
- Fresh mint leaf
- Fresh mint leaf
- Fresh mint leaf
- Fresh berries
- Fresh berries
- Fresh berries
- Shaved chocolate
- Shaved chocolate
- Shaved chocolate
- Make-Ahead Instructions and How to Store
- Make-Ahead Instructions and How to Store
- Make-Ahead Instructions and How to Store
- To make this dessert ahead of time, follow all of the steps to make the bread pudding flan as usual. Once it is fully baked and has cooled for 15 minutes, unmold it and cover to keep in the fridge until you’re ready to serve. It will stay fresh in the fridge for up to 3 days.
- To make this dessert ahead of time, follow all of the steps to make the bread pudding flan as usual. Once it is fully baked and has cooled for 15 minutes, unmold it and cover to keep in the fridge until you’re ready to serve. It will stay fresh in the fridge for up to 3 days.
- To make this dessert ahead of time, follow all of the steps to make the bread pudding flan as usual. Once it is fully baked and has cooled for 15 minutes, unmold it and cover to keep in the fridge until you’re ready to serve. It will stay fresh in the fridge for up to 3 days.
- On the other hand, don't freeze it because that will alter the creamy texture.
- On the other hand, don't freeze it because that will alter the creamy texture.
- On the other hand, don't freeze it because that will alter the creamy texture.
- Baking time may take from 35-50 minutes!
- Cut the stale bread into ½-inch chunks, preferably, and make sure to measure the bread packed tightly (not loosely).
- You may use any other type of white bread. For a gluten-free version, use a GF bread. For a dairy-free version, use canned coconut milk instead of whole milk.
- A pan with straight lines (as you see in the video) works better than one with a design/pattern to prevent issues when unmolding the flan.
- Make sure to place boiling water in the bottom of a larger pan for the bain-marie. Make certain that the water comes halfway up the bread pudding flan pan.
- The baking time may vary depending on your oven and also whether you live at high altitudes. The pudding flan is ready once set and slightly jiggly-- plus when an inserted toothpick comes out clean.
- If you pan is smaller than 10-inch, the batter will sit taller in the pan and may take longer to cook. Moreover, if you make a double batch to produce a taller dessert, keep in mind that it may take ALMOST twice time as much to bake the dessert.
- Make sure to let the dessert cool down a bit (about 15 minutes) on a rack before running a knife around it and unmolding it onto a serving plate.
- Sliced fresh strawberries
- Whipped sweet cream
- Fresh mint leaf
- Fresh berries
- Shaved chocolate
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
61mg
(20%)
Sodium
141mg
(6%)
Potassium
159mg
(5%)
Fiber
1g
(4%)
Sugar
54g
(108%)
Vitamin A
178IU
(4%)
Calcium
129mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 141mg | 6% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 178IU | 4% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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