4 out of 5 with 56 ratings
comments: 7 - views: 64015
This Portuguese bread pudding (pudim de pão) is delicious, it has a chewy texture and a well browned crust, serve warm, topped with a scoop of ice cream.
| Preparation time | 15 min |
| Cooking Time | 50 min |
| Ready In | 1 h 5 min |
| Level of Difficulty | Very Easy |
| Servings | 6 |
Ingredients
4 eggs1 cup of sugar4 cups of whole milk1 1/2 tsp of vanilla extract1/2 tsp of cinnamon1/4 tsp of nutmeg1/2 cup of raisins3 tbsp of butter, softened8 ounces of sliced Portuguese bread3 tbsp of butter, meltedVanilla ice cream
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Directions
- In a large bowl, whisk together the eggs and sugar. Whisk in the milk, vanilla, cinnamon, and nutmeg. Stir in the raisins.
- Generously butter the bread with the softened butter. Submerge the bread in the egg mixture and set aside for a least 20 minutes. Use your hands or a large spoon to break the soaked bread into smaller chunks.
- Preheat the oven to 180°C 350°F and generously butter a 9x11 inch baking dish.
- Transfer the bread mixture to the baking dish and drizzle with the melted butter.
- Bake in the preheated oven until the top of the pudding puffs and browns and a knife inserted in the center comes out clean. 50 minutes to 1 hour.
- Serve warm or at room temperature topped with vanilla ice cream.
Recipe Credit: Jerry Carreiro, Tip for Tops'n Restaurant *
Photo Credit: huffingtonpost.com
Photo Credit: huffingtonpost.com
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Kate
I use sweet bread (massa sovada) for bread pudding and French toast. Since my children were tiny they wouldn’t have any other kind and we are lucky enough to live near New Bedford and have our pick of Portuguese bakeries. I like to buy it already toasted and slice it into small bites. Have you ever substituted citron for the raisins? Just wondering. Thanks for this great recipe!
8 months ago, Saturday, December 31, 2022
Lorna Trindade
Can this bread be made and then frozen to reheat at another time? If so, when should baking take place, before or after freezing? Thank you :)
1 year ago, Friday, November 5, 2021
reply
Hi Lorna, if you are going to freeze it, do it after baking it, place the bread pudding in a few freezer bags and perhaps some plastic wrap as well. I don't recommend freezing it as there will be a bit of frost on the bread pudding, and there’s no way around it.
1 year ago, Friday, November 5, 2021