Portuguese Bread Pudding Recipe

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Portuguese Bread Pudding

Carol Junkins

By
@CarolAJ

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 could easily be substituted. I like this bread pudding best served warm, topped with a small scoop of vanilla ice cream and in summer, an additional scattering of fresh berries.


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Serves:

6-8 servings

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4
eggs
1 c
sugar
4 c
whole milk
1 1/2 tsp
vanilla extract
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/2 c
raisins
3 Tbsp
butter, softened
8 oz
sliced portuguese or italian bread
3 Tbsp
butter, melted
vanilla ice cream

Directions Step-By-Step

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

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Portugese