Real Recipes From Real Home Cooks ®

portuguese bread pudding

a recipe by
Carol Junkins
Hanson, MA

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.

serves 6-8 servings
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For portuguese bread pudding

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

How To Make portuguese bread pudding

  • 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