Ingredients:
- 1/2 liter of milk – non-fat should work, but I use whole, this is not a healthy recipe anyways… (;
- 3 large eggs
- 1 loaf of bread – in Brazil we use the baguettes found in most bakeries, here we used half an italian bread, but I felt it lacked some of the texture. Ideally the bread should be “old and dry”.
- 1 can of sweetened condensed milk
- 1 cup of sugar (for the syrup)
Instructions:
- Heat up the sugar until it caramelizes (this is the only tricky part of this recipe, I use a non-stick pan and heat it slowly, swirling instead of using a spoon) and then cover the bottom and sides of the baking pan with the caramelized syrup. (It takes a while for the sugar to melt, so I usually leave it in low and move to prep the rest of the recipe).
- Preheat the oven at 350 to 400 F
- In a blender, add all other ingredients and blend it until “smooth”. It’s helpful to break the bread into small pieces (I had to add the bread little by little as this makes about 5.5 cups and our blender only fits 6).
- Dump the batter into the tray and cover with foil.
- Put the baking tray inside another tray with water and bake for 40 minutes (depends how thick your tray/pudding is, it should be delicious even if slightly over/underbaked, but you don’t want to risk salmonella)
- Wait until it cools, put it in the fridge (not completely necessary if you are in a hurry), cut the sides with a knife and flip it under the serving tray. (Of course, you could just dig in with a spoon, but I find that seeing the caramel syrup slowly dripping on the sides adds to the experience)
