Priscilla’s Cooking BLOG

Kosher Bread Pudding (Brazilian Style)

Baking, Brazilian, Dessert, Kids, party ideas

My husband has been asking me for couple of days to get all that bread in the fridge that was already 1 week old and do something with it. So I decided to cook a Brazilian Style Bread pudding using the Challah and bagels. I haven’t cook one in more than a decade. But we don’t like to waste food at home so we always try to find ways to re-use our food. If you don’t want this recipe to have dairy, you can substitute the Milk for coconut milk or almond milk and the dulce de leche for 2 table spoons of Honey. If you don’t want gluten that you need to use Gluten Free bread.

1/2 Challah bread cut in pieces
2 sesame seeds kosher bagels in pieces
1 cup of water
4 eggs
2 table spoons of margarine
2 table spoons of Dulce de leche ( doce de leite)
2 cups of whole milk
1 tea spoon of cinnamon
1/3 tea spoon of grated cloves
1/2 cup of cane sugar
1 table spoon of con flour or regular flour
4 dried figs cut in small pieces
1 hand full of dried blueberries
5 dates cut in small pieces


get a bowl and mix the challah with bagel and 1 cup of water. Mix well until gets soft with your hands, than add all the other ingredients using a spoon with the exception of the sugar, the corn flour and the mixed dried fruits.
In a separate bowl mixed the dried fruits with the corn flour in order to get well distributed in the pudding.
Now mix the dried fruits to the pudding mixture. ( no mixer needed, all by hand)

Get a cake pan ( pudding style with a whole in the center) and spread 1/2 cup of sugar cane. Put on top of stove flame ( low heat) and wait to melt in a caramel and spread to all direction to get all covered. Be careful to use a baking gloves to do not burn yourself.
Add the pudding mixture to it.
Now place the mixture in a bain-marie (Some foods require moisture in the oven, such as custards, puddings, and cheesecakes)
Than cook it without any cover at 350oF for 45 minutes.
Remove from the oven turn upside down into a ceramic container to retain the caramel.
Put in the fridge to serve it cool.