Brazilian Chocolate Bread Pudding Flan Recipe

Ingredients

• 5 cups stale baguette (chopped (SEE NOTE))
• 3 cups whole milk (warmed)
• 3 cups sugar (divided)
• 1/2 cup water
• 4 large eggs (at room temperature)
• 1/3 cup unsweetened cocoa powder

Instructions

1. 1

   “Place oven rack in the middle of the oven. Preheat the oven to 350°F. In a large bowl, soak the bread in the warm milk until softened, about 20 minutes.

2. 2

   Meanwhile, in a medium nonstick saucepan, combine 1 cup of sugar with the water over medium-high heat. Without stirring, let the sugar dissolve. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water. Every so often, gently swirl the pan around to lightly mix. The color will start to change in 8 to 10 minutes. Once it reaches an amber color, remove the pan from the heat and pour the caramel into a 10-inch ring baking pan or Bundt pan. Using oven mitts, swirl the pan to fully coat the bottom with caramel. Set aside to cool and harden.

3. 3

   Put the soaked bread, remaining 2 cups of sugar, the eggs, and cocoa powder into a blender and blend until well combined, about 1 minute. Pour the bread pudding batter into the pan lined with caramel.

4. 4

   Bake on the middle rack, uncovered, for 35 to 40 minutes or until an inserted toothpick comes out clean.

5. 5

   Let the bread pudding cool on a rack for about 15 minutes, or until warm. Then, gently run a thin knife around the edges of the pan to loosen the bread pudding. Carefully invert it onto a large serving plate. Serve warm or cover and refrigerate until chilled to up to 3 days. “