Brazilian Bread Pudding Recipe (Pudim de Pão)

Ingredients

For the Brazilian bread pudding

• 250ml/9fl oz coconut milk
• 1 vanilla pod, split
• 1 stale baguette, cut diagonally into thick slices
• 3 free-range eggs, beaten
• 75g/3oz unsalted butter
• 4 tbsp granulated sugar
• 2 tsp cinnamon

For the raspberry sauce

• 150g/5oz raspberries
• 2 tbsp raspberry liqueur (such as Chambord)
• 1 tbsp caster sugar

To serve

• 2 tbsp honey
• 2 tbsp mint leaves
• 100g/3½oz raspberries
• 2 tbsp coconut flakes
• 2 tbsp icing sugar

Method

1. Gently warm the coconut milk with the split vanilla pod in a saucepan over medium heat until it’s just warm. Remove from the heat and leave to infuse for at least one hour so the vanilla aroma develops.

2. Pour the infused milk into a shallow baking tray and add the baguette slices. Let the bread soak for 20 minutes so it absorbs the coconut-vanilla liquid.

3. Combine the granulated sugar and cinnamon in a small bowl and set aside.

4. Preheat the oven to 110°C (90°C fan)/Gas mark ¼ to keep the finished pudding warm.

5. Dip each soaked slice briefly into the beaten eggs, then sprinkle both sides with the cinnamon-sugar. Heat the butter in a large non-stick frying pan over medium-high heat. When the butter is foaming, fry the bread slices for about 2 minutes per side until golden and crisp.

6. Arrange the fried bread in an ovenproof dish and place it in the preheated oven to keep warm while you prepare the sauce.

7. For the raspberry sauce, gently warm the raspberries, raspberry liqueur and caster sugar in a saucepan over medium heat until the raspberries break down and soften. You can leave the sauce slightly chunky or lightly mash for a smoother texture.

8. To serve, spoon the warm raspberry sauce over the bread pudding and drizzle with honey. Garnish with fresh mint leaves, the extra raspberries, coconut flakes and a light dusting of icing sugar. Serve immediately while warm.