Brazilian Chocolate Bread Pudding Flan Recipe (5 Ingredients)
Brazilian-style Chocolate Bread Pudding combines stale baguette, milk, eggs, sugar, and cocoa powder into a smooth, creamy flan-like dessert topped with homemade caramel sauce.
Servings 12
Calories510.8 kcal
Cost $ 0.50 per slice
Equipment
- oven
- bundt pan
- blender
- saucepan
- large baking pan
Ingredients
- 5 cups stale baguette – chopped
- 3 cups whole milk – warmed
- 3 cups sugar – divided
- ½ cup water
- 4 large eggs – at room temperature
- ⅓ cup unsweetened cocoa powder
Instructions
- Soak the bread: Position the oven rack in the middle and preheat the oven to 350°F (177°C). Place 5 cups of stale baguette pieces in a large bowl and pour in 3 cups of warm milk. Let soak for about 20 minutes or until softened.
- Prepare the caramel: Combine 1 cup of sugar and ½ cup of water in a medium nonstick saucepan over medium-high heat. Let the sugar dissolve without stirring. Gently swirl the pan occasionally until the caramel turns amber, about 8–10 minutes.Note: If sugar crystals form on the sides of the saucepan, brush them down with a pastry brush dipped in a little water to prevent crystallization.
- Coat the pan: Remove the caramel from the heat and carefully pour it into a 10-inch Bundt or ring pan. Put on oven mitts to protect your hands from the hot pan, then gently tilt and rotate it to spread the caramel evenly across the bottom. Set aside to cool and harden.
- Blend the pudding: Transfer the soaked bread and milk to a blender. Add the remaining 2 cups of sugar, 4 eggs, and ⅓ cup of unsweetened cocoa powder. Blend for about 1 minute until smooth and well combined. Pour the mixture over the hardened caramel.
- Prepare the water bath: Place the filled pudding pan inside a larger baking pan. Carefully pour boiling water into the outer pan until it reaches halfway up the sides of the pudding pan.
- Bake the pudding: Bake uncovered on the middle oven rack at 350°F (177°C) for 35–40 minutes, or up to 50 minutes if needed.Note: Baking time may vary depending on your oven, pan size, and altitude. Gently move the pan to check that the pudding is set with a slight jiggle in the center. Insert a toothpick or cake tester into the center. If it comes out clean, the pudding is ready.
- Cool and unmold: Carefully remove the pudding pan from the water bath and place it on a cooling rack. Let cool for about 15 minutes or until just warm. Run a thin knife around the edges to loosen the pudding. Place a large serving plate over the pan, carefully invert both together, and lift off the pan.
- Serve: Spoon any caramel sauce remaining in the pan over the pudding. Serve warm, or cover and refrigerate until chilled.
Recipe Video
Recipe Notes
Storage and Make Ahead
Make Ahead: Prepare the pudding according to the recipe. After cooling for approximately 15 minutes, unmold it onto a serving plate. Cover and refrigerate until ready to serve. Refrigerate: Store the pudding covered in the refrigerator for up to 3 days. Because it contains milk and eggs, refrigerate it within 2 hours of cooking and keep it at 40°F (4°C) or below. Freezer: Freezing is not recommended because thawing can alter the smooth, creamy custard texture.Nutrition
Calories: 510.8kcal | Carbohydrates: 101.6g | Protein: 13.7g | Fat: 6.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 1.6g | Trans Fat: 0.01g | Cholesterol: 61.9mg | Sodium: 654.2mg | Potassium: 271.3mg | Fiber: 3g | Sugar: 57.6g | Vitamin A: 178IU | Calcium: 190.3mg | Iron: 4mg
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