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.
Made with just five ingredients, Brazilian chocolate bread pudding combines bittersweet chocolate flavor with a dense, creamy, flan-like texture. Enjoy a smooth custard rather than the chunky texture of traditional bread pudding. Serve warm or chilled with homemade caramel sauce. Try my Sourdough Bread Pudding, Brigadeirão, or Coimbra Bread Pudding for similar desserts.
Quick Look: Chocolate Bread Pudding
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 50 minutes
- ⏳ Soaking and Resting: 35 minutes
- 🕒 Total Time: 1 hour 35 minutes
- 🍽️ Servings: 12 slices
- 🍫 Flavor Profile: Bittersweet chocolate and sweet caramel
- 🍮 Texture: Smooth, creamy, dense, and firmer than traditional flan
- 👩🍳 Difficulty: Moderate
- 🎉 Best For: Make-ahead desserts, family gatherings, and holidays
- ♨️ Cooking Method: Oven-baked in a caramel-lined Bundt or ring pan using a water bath
- 🥖 Key Ingredients: Stale baguette, whole milk, sugar, eggs, and unsweetened cocoa powder
- Why This Recipe Works: Warm milk softens the stale bread before blending, and the eggs help the pudding set into a smooth, sliceable custard. Cocoa powder provides bittersweet chocolate flavor without melted chocolate bars, and the homemade caramel coats the Brazilian chocolate bread pudding after unmolding.
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- Quick Look: Chocolate Bread Pudding
- Brazilian-Style Chocolate Bread Pudding
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Chocolate Bread Pudding
- Expert Tips for Chocolate Bread Pudding
- FAQ About Chocolate Bread Pudding
- What to Serve with Chocolate Bread Pudding
- More Flan and Pudding Recipes
- Brazilian Chocolate Bread Pudding Flan Recipe (5 Ingredients)
Brazilian-Style Chocolate Bread Pudding
In Brazil, bread pudding is known as pudim de pão. This version of Brazilian bread pudding has a smoother texture than the chunky bread puddings commonly served in the United States. The bread is soaked and blended with milk, eggs, and sugar until smooth, then baked in a caramel-lined ring pan.
The chocolate variation, known as pudim de pão de chocolate, uses cocoa powder for a bittersweet flavor. Instead of leaving visible pieces of bread, this chocolate bread pudding blends them into a creamy custard mixture.
A bread pudding flan combines the ingredients of bread pudding with the smooth texture and caramel topping associated with traditional flan. The bread makes it denser and firmer than a typical egg custard.
In this bread flan recipe, the pudding is baked in a water bath, then inverted onto a serving plate. The caramel coats the dessert after unmolding.
Bread pudding originated as a practical way to use stale bread, and different versions are found around the world. Venezuela has pudín de pan, Spain has pan de Calatrava, Puerto Rico has budín de pan, and Portugal and Brazil have pudim de pão.
Ingredients
- Stale baguette – 5 cups, chopped. Gives the pudding its dense, sliceable texture without leaving noticeable bread pieces. Use ½-inch chunks and measure them tightly rather than loosely for the right consistency.
- Unsweetened cocoa powder – ⅓ cup. Adds a rich, bittersweet chocolate flavor that contrasts with the sweetness of the pudding and caramel. No melted chocolate bars are needed.
- Whole milk – 3 cups, warmed. Its fat content adds richness and creaminess, and the warm milk softens the stale bread for a smoother consistency after blending.
- Large eggs – 4, at room temperature. Give the pudding its custard-like consistency and enough firmness to hold its shape after unmolding without becoming too soft.
- Granulated sugar – 3 cups, divided. Sweetens the chocolate pudding and makes the amber caramel that coats the dessert. Use 2 cups for the pudding and 1 cup for the caramel.
- Water – ½ cup. Dissolves the sugar during caramel preparation and helps it cook evenly into a smooth, amber syrup.
How to Make Chocolate Bread Pudding
- 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 it 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.
FAQ About Chocolate Bread Pudding
Yes, a food processor can work as long as it can puree the soaked bread, milk, eggs, sugar, and cocoa powder until smooth. Process in batches if needed to avoid overfilling the bowl, and make sure no visible bread pieces remain.
Yes, but use two 10-inch pans for more even baking. If you prefer one taller pudding, choose a pan large enough to hold the extra batter and expect a longer baking time, potentially almost twice as long. Check that the center is set with a slight jiggle and a toothpick comes out clean before removing it from the oven.
Avoid overbaking, since excessive heat can cause the custard to tighten and crack. Keep the water bath at the recommended level and remove the pudding once the center is set but still slightly jiggly.
Yes, but dry it first for a better texture. Cut the fresh bread into ½-inch pieces and spread them on a baking sheet. Bake at 300°F (149°C) for about 10–15 minutes until dry but not browned. Let cool before measuring and soaking in warm milk.
What to Serve with Chocolate Bread Pudding
- Fresh Berries: Strawberries, raspberries, or mixed berries add a tart contrast to the sweet caramel and chocolate custard. For another strawberry dessert, try my Strawberry Pound Cake.
- Whipped Cream: Serve a small spoonful of whipped cream alongside each slice to complement the dense pudding texture.
- Shaved Chocolate: Sprinkle shaved chocolate over individual portions for additional chocolate flavor and a simple garnish.
- Vanilla Ice Cream: Serve a scoop alongside warm bread pudding for a creamy, cold contrast to the chocolate custard and caramel sauce.
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Brazilian Chocolate Bread Pudding Flan Recipe (5 Ingredients)
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
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Your Chocolate Bread Pudding looks fabulous with those fresh strawberries on top!
This chocolate bread pudding looks so yummy!
Heavenly good looking ! So pinned and shared dear ! Enjoy your day 🙂
Chocolate? That alone would be enough to tempt me. But such an easy recipe! Really good stuff -- thanks.
Great recipe, now I have an alternative way to use to stale baguettes and not just as a bread crumb, with just 5 ingredients, this surely is a keeper