- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 575 kcal
Quick summary
“Traditional leftover dessert made with slices of white bread beaten in a blender with whole milk, sugar, eggs, and vanilla extract. The velvety batter is poured over a smooth golden caramel syrup and baked in a bain-marie at 180°C until it reaches a firm, dense, and silky texture.”
What you need to know
- Blending the bread in the blender dissolves the crumb, creating a uniform and smooth cream without residue.
- Cooking in a double boiler at 180°C ensures gentle heat so as not to boil the egg yolks.
- The four-hour refrigerated rest stabilizes the pudding structure, allowing it to be unmolded without breaking.
Ingredients
Main
- 4 slices of sandwich bread (crustless)
- 2 cups of milk
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- For the syrup: 1 cup of sugar and 1/2 cup of water
Instructions
Principal
- Comece preparando a calda: bring the sugar and water to the heat until the sugar dissolves and starts to caramelize.
- Pour the syrup into a flan mold, covering the bottom evenly.
- In the blender, place the bread slices, milk, eggs, vanilla essence, and sugar. Bata até obter uma mistura homogênea.
- Pour the mixture into the already caramelized mold.
- Place in a preheated oven at 180ºC in a bain-marie for 40 minutes or until set.
- After the cooking time, remove from the oven and let cool.
- Refrigerate for at least 4 hours before unmolding.
- To unmold, run a knife around the edges and invert onto a plate.
Chef's tips
- Remove the crusts from the sandwich bread to ensure a uniform light-yellow color in the pudding.
- Cook the syrup until it reaches a bright amber tone, spreading it in the pan before cooling.
- Cover the pan with aluminum foil for the first thirty minutes in the oven to retain moisture.
Variations
- Flan with Cinnamon: add a teaspoon of cinnamon powder to the mixture blended in the blender.
- Flan with Raisins: add raisins hydrated in warm water to the bottom of the caramelized pan.
- Pudding with Coconut: add fifty grams of dried shredded coconut to the dough to create a textured layer.
Substitutions
- Sliced bread can be replaced with stale French bread without crust or leftover milk bread.
- Vanilla essence can be swapped for Sicilian lemon zest or pure vanilla extract.
- Whole milk can be replaced by lactose-free milk or dense vegetable nut milk.
How to store
Keep the unmolded flan in a deep plate with a lid or covered with plastic wrap in the refrigerator for up to five days. The caramel syrup liquefies naturally, keeping the surface moistened and shiny throughout storage.
Can it be frozen?
It is not recommended to freeze baked bread pudding. The freezing process breaks the protein structure of the eggs and milk cooked in a bain-marie, causing severe loss of liquids (syneresis) and leaving the dessert with a spongy and watery texture.
What to serve with
Serve chilled accompanied by the liquid caramel syrup from the mold itself, plums in sweet syrup, fresh whipped cream, or hot brewed coffee.
Frequently asked questions
Why is it necessary to bake the flan in a water bath?
The bain-marie regulates the temperature around the pan to a maximum of 100°C, preventing the eggs from boiling and forming unwanted holes.
Can I use regular French bread with crust?
You can, but remove the thickest skin or blend longer in the blender and strain the mixture through a sieve to remove residue.
How to unmold the bread pudding without breaking it?
Make sure the flan is well chilled for four hours, pass the pan through the stove flame for ten seconds, and flip onto the plate.
How do I know if the bread pudding is done in the oven?
Insert a toothpick or thin knife into the center of the Flan at forty minutes; it should come out clean and the surface should be firm when shaking.
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