I can honestly say that this recipe came from having too many leftover Malassadas!! Growing up there was never a time I can ever remember of having any Malassadas leftover. I think as soon as my mother would let us eat them…they would be all gone!! We would eat them so fast…almost like we were inhaling them!! Lololol
So this year like every year, I made them for Carnaval for my family to enjoy. To my surprise…everyone was on a diet!!! So I had 12 Malassadas left on the platter. Malassadas are to be eaten the same day they are made. The next day they tend to be hard and dry. So I figured why not try and make them into a bread pudding.
The results are truly delicious, and I might just make another double batch of Malassadas just so I can have leftovers…it was decadent but absolutely amazing!! I even served it with a scoop of vanilla ice cream, which brought it to another level.
A must try…you will not be sorry.
**You can absolutely adjust the ingredients below depending on how much Malassadas you have to use…
1 ¼ cups of whole milk
1 cup of granulated sugar
6 large eggs
1 tablespoon of pure vanilla extract
12, day-old Malassadas
2 tablespoons of brown sugar mixed with 1 tablespoon of ground cinnamon
Preheat oven at 350 degrees *F
Grease an oven proof-baking dish (I used a 9×7 Pyrex dish)
Cut the Malassadas into pieces…it’s up to you on the size, and fill the baking dish to the very top…leave aside
In a medium bowl, beat together the milk, sugar, vanilla and eggs until creamy
Pour the creamy mixture slowly over the bread, making sure to stop in-between pours to allow the bread to absorb the liquid.
Once you pour all the mixture, let it rest for about 15 minutes. Also, make sure to use your fingers and press down on the bread in areas where it looks a little dry so that the creamy mixture can be absorbed.
Last but not least, sprinkle the cinnamon sugar over the whole top of the bread and bake in oven for 45-60 minutes, depending on your oven.
Let it cool before serving…enjoy!!!