This Malassada Bread Pudding came from one of those happy kitchen accidents — too many leftover Malassadas after Carnaval and a family that suddenly decided they were all on a diet! What started as a way to use up the extras turned into one of the most decadent, comforting desserts I have ever made. I even served it warm with a scoop of vanilla ice cream, and let me tell you, it brought this Malassada Bread Pudding to a whole new level.
What is Malassada Bread Pudding?
Malassada Bread Pudding is a Portuguese-inspired twist on a classic comfort dessert. Malassadas are traditional Portuguese fried doughnuts — soft, pillowy, and golden — and they make an incredible base for bread pudding because they soak up a rich egg custard beautifully. This is the kind of dish that feels both humble and indulgent at the same time, which is very much the Azorean way. It comes together quickly and is the perfect thing to make the day after Carnaval when you find yourself with a platter of leftovers.
How to Make This Recipe
The process is straightforward, but a couple of things make a real difference. First, use day-old Malassadas — fresh ones are too soft and will fall apart in the custard. Day-old ones have just enough firmness to hold their shape while still soaking up all that creamy goodness. You’ll whisk together milk, eggs, sugar, and vanilla, then pour it slowly over the cut Malassadas in your baking dish. After pouring, press down gently on any dry spots with your fingers. Then let everything rest for about 15 minutes before it goes into the oven — that step is not optional. The rest time is what turns this from good to great.
Tips for the Best Malassada Bread Pudding
- Use day-old Malassadas only — fresh ones are too delicate and will turn to mush.
- Cut them into pieces but don’t stress about the size; rustic is fine here.
- Pour the custard slowly and stop between pours to let the bread absorb the liquid.
- Press down gently on any dry spots after pouring — your fingers are the best tool for this.
- Don’t skip the cinnamon sugar topping — it creates a lightly caramelized crust that makes every bite better.
- A 9×7 baking dish is the right size; you want the pieces packed in right to the top.
- Serve it warm with vanilla ice cream — this is non-negotiable in my house.
Serving and Storing
Malassada Bread Pudding is best served warm, straight from the oven. It pairs perfectly with vanilla ice cream or a light dusting of powdered sugar. Store leftovers covered in the refrigerator for up to 3 days. To reheat, place in a 325°F oven for about 10 minutes, or microwave individual portions for a quick warm-up.
For this recipe I use a 11×7 Pyrex baking dish — it’s the perfect size to pack in the Malassadas and let the custard settle around every piece.
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- Category: Baked Goods
Ingredients
1 1/4 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
Instructions
Preheat oven at 350 degrees F.
Grease an oven proof-baking dish (I used a 9×7 Pyrex dish).
1. Cut the Malassadas into pieces (it’s up to you on the exact size) and fill the baking dish to the very top…leave aside.
2. In a medium bowl, beat together the milk, sugar, vanilla, and eggs until creamy.
3. Pour the creamy mixture slowly over the bread, making sure to stop in-between pours to allow the bread to absorb the liquid.
4. 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.
5. Last but not least, sprinkle the cinnamon sugar over the whole top of the bread and bake in the oven for 45-60 minutes, depending on your oven.
Let it cool before serving…enjoy!!!
Absolutely delishes!