Portuguese Bread Pudding Pudim De Pão Recipes
PORTUGUESE BREAD PUDDING (PUDIM DE PãO)
I don't know about you...But I just so happen to have lots of left over bread... so I'll be making some Portuguese bread pudding using papo secos! Very easy and yummy too. You can absolutely adjust the ingredients depending on how much bread you have to use, or what bread you have leftover in your home.
Provided by Maria Lawton
Categories Baked Goods
Number Of Ingredients 6
Steps:
- Preheat oven at 350 F
- Grease an oven proof baking dish (I used a 9×7 Pyrex dish)
- Cut the bread into large or big pieces... that's up to you, 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 ares 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 the oven for 45-50 minutes.
- Let it cool before serving... Enjoy!!!
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
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
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