Best Portuguese Bread Pudding Recipes

PORTUGUESE BREAD PUDDING

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

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.

PORTUGUESE BREAD PUDDING WITH RUM AND SALTED CARAMEL SAUCE

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.

CHOCOLATE CHIP PORTUGUESE SWEET BREAD PUDDING

Steps:

• Preheat oven to 350, and butter a 13x9 baking dish.
• Whisk milk, heavy cream and sugar in a saucepan over medium heat.
• Meanwhile scrape the seeds from the vanilla bean into milk mixture and add the pods.
• Heat milk/cream mixture to just steaming, but not boiling!
• Whisk eggs and yolks in a large bowl, and gradually add 2 cups of hot milk mixture to the eggs to temper.
• Pour tempered egg mixture into the saucepan with the hot milk.
• Strain mixture to remove any lumps and the vanilla pods.
• Spread bread cubes in prepared dish and sprinkle with the chocolate chips.
• Slowly pour custard over bread, being sure to saturate all of the bread. (If you can, it's nice to let it sit and soak evenly for 1/2 or so).
• Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.