PORTUGUESE BREAD PUDDING RECIPE
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.
Provided by Eddy Member since Thursday, October 1, 2015, 6 years ago Location: n/a Follow Message
Time 1h5m
Yield 6
Number Of Ingredients 22
Steps:
- 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
PORTUGUESE BREAD PUDDING
This is a recipe by Jerry Carreiro, chef-owner of the Tip for Tops'n restaurant in Provincetown, Mass., he makes big batches of this Portuguese bread pudding from his grandmother's recipe every week. Portuguese bread has a firm, chewy texture and a well browned crust, and it is similar enough to Italian bread that the latter...
Provided by Carol Junkins
Categories Puddings
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. Preheat the oven to 350 degrees. Generously butter a 9x11 inch glass baking dish.
- 3. Transfer the soaked bread to the baking dish and smooth the top. Drizzle with the melted butter.
- 4. 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 the vanilla ice cream. 6-8 servings
PORTUGUESE BREAD PUDDING WITH RUM AND SALTED CARAMEL SAUCE
A custard-like bread pudding topped with a salty sweet caramel sauce. Serve warm with a scoop of vanilla bean ice cream and caramel sauce drizzle!
Provided by Chef BeeGee
Categories Dessert
Time 2h20m
Yield 1 piece, 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.
- Take milk mix off of heat and set aside until cool.
- While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.
- Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.
- When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.
- Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.
- After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.
- While bread pudding is cooling, begin to make the caramel sauce.
- In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.
- Very slowly add the cream, stirring constantly.
- Remove from heat.
- To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.
Nutrition Facts : Calories 179.6, Fat 11.3, SaturatedFat 6.5, Cholesterol 102.4, Sodium 82.2, Carbohydrate 14.3, Sugar 14.1, Protein 4.7
PORTUGUESE BREAD PUDDING
If you have left over bread, then this is a good way to put to good use, and your tummy will thank you as my mother would say !! LOL...LOL.... Before weighing your bread first remove the crust, a day or two old works best for this receipe. Hope you enjoy it. P.S. make your own carmel sauce to coat well you pudding mould all the way around and in the center.
Provided by Mia 3
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare you carmel sauce first and coat well the pudding mould.
- With your hands break bread into very little pieces,as little as possible.
- Beat your eggs along with your milk, coconut and the grind from the orange and the juice, beat well.
- Now add in your bread and raisons, and mix everything well.
- Pour into pudding mould and place in oven for about 50 minutes, depending on stove, at 350º.
- To test if your pudding is cooked insert a toothpick, if it comes out dry its ready.
- Remove from stove and turn over to a serving dish. If you have any left over carmel pour over the top.
Nutrition Facts : Calories 235.9, Fat 10.1, SaturatedFat 5, Cholesterol 188.3, Sodium 295.2, Carbohydrate 26, Fiber 1.9, Sugar 6.9, Protein 10.8
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