Este pudim de pão é a forma mais deliciosa de transformar pão do dia anterior numa sobremesa reconfortante e cheia de sabor. Húmido por dentro, dourado por fora, e com o toque decadente das pepitas de chocolate e um cheirinho a whisky, é a prova de que as receitas mais simples são, muitas vezes, as melhores.

Ingredientes

  • 250g de pão duro, cortado em cubos de 3cm
  • 100g de pepitas de chocolate
  • 3 ovos
  • 40g de açúcar amarelo
  • 4 colheres de sopa de 15ml de whisky
  • 125ml de natas para bater
  • 500ml de leite meio gordo
  • 4 colheres de chá de açúcar demerara

Preparação

  1. Pré-aquecer o forno a 170ºC/gás 3. Untar um prato de tarte redondo (Ø 23cm; ±1,5l) para ir ao forno com manteiga. Deitar os cubos de pão duro. (Se o pão não estiver duro, deixar as fatias secarem numa grelha antes de cortar aos cubos e usar).
  2. Espalhar bem as pepitas de chocolate em cima do pão.
  3. Numa taça misturar os ovos, o açúcar amarelo, o whisky, as natas e o leite. Deitar esta mistura sobre o pão e pressionar os cubos para os cobrir com o líquido. Reservar por 20 minutos.
  4. Polvilhar com o açúcar demerara e levar ao forno durante 40 a 50 minutos, ou até ficar dourado.
  5. Deixar repousar um pouco antes de servir.

Dicas: Podes servir com molho de chocolate, caramelo, chantilly ou gelado de baunilha.

For a comforting dessert that’s as clever as it is delicious, here is the English version of this classic.

Chocolate Chip Bread Pudding

Bread and butter pudding is a timeless classic, a dessert born from the thrifty genius of turning stale, leftover bread into something utterly magical. This version elevates the humble pudding into a truly decadent treat with the addition of rich chocolate chips and a splash of whisky, which adds a wonderful, warming depth to the creamy custard. It’s the ultimate comfort food: soft, gooey, and custardy on the inside with a beautifully golden, caramelized top.

This is a wonderfully simple and forgiving recipe. It’s the perfect way to use up a loaf of bread that’s past its prime, transforming it into a dessert that feels both rustic and luxurious. The process is as simple as soaking bread in a rich egg custard and baking it until it’s puffed up and golden. It’s a fantastic dessert for a cosy family meal, filling the kitchen with the most incredible aroma of baking, chocolate, and vanilla.

While perfect on its own, this pudding is a wonderful canvas for the toppings suggested in the original recipe. A scoop of vanilla ice cream melting into the warm pudding is a classic for a reason, but a drizzle of caramel or chocolate sauce would be equally delicious.

Ingredients

  • 250g stale bread, cut into 3cm cubes
  • 100g chocolate chips
  • 3 large eggs
  • 40g light brown sugar
  • 4 tablespoons (60ml) whisky
  • 125ml double cream
  • 500ml semi-skimmed milk
  • 4 teaspoons demerara sugar

Method

  1. Preheat the oven to 170°C (150°C Fan / Gas Mark 3). Grease a round ovenproof pie dish (approx. 23cm diameter) with butter. Place the stale bread cubes into the dish. (If your bread isn’t stale, leave the slices out to dry on a wire rack for a few hours before cutting them into cubes).
  2. Scatter the chocolate chips evenly over the bread.
  3. In a large bowl, whisk together the eggs, light brown sugar, whisky, cream, and milk. Pour this mixture over the bread and press the cubes down gently to ensure they are all covered with the liquid. Set aside to soak for 20 minutes.
  4. Sprinkle the top with the demerara sugar and bake for 40 to 50 minutes, or until golden and set.
  5. Let it rest for a little while before serving.

Tips:

  • You can use almost any kind of bread for this, but enriched breads like brioche or challah will result in an even richer, more luxurious pudding.
  • Feel free to experiment with the additions. A handful of raisins or chopped nuts would be a delicious addition, and you could swap the whisky for rum or brandy, or omit it entirely.
  • The 20-minute soaking time is important as it allows the bread to fully absorb the custard, which ensures a soft, moist interior.
  • As the original recipe suggests, this is wonderful served with chocolate sauce, caramel, whipped cream, or vanilla ice cream.