Portuguese bread pudding (Pudim de pão)

Portuguese Bread Pudding, also called Pudim de Pão, is a favorite dessert in Portugal. It’s simple and full of flavor.

This dish uses leftover bread to make a creamy treat, often spiced with cinnamon and lemon zest. Baking it in a water bath keeps it soft and moist.

You can enjoy it after dinner or add it to a brunch table. The classic recipe is made with basic items: bread, eggs, sugar, and milk. It’s an easy, budget-friendly way to make a delicious dessert.

Ingredients:

• 8 ounces stale bread, cut into cubes
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 teaspoon ground cinnamon
• 1/2 cup raisins (optional)
• 1/4 cup Port wine or brandy (optional, for soaking raisins)
• 1/4 cup caramel sauce (optional, for the baking dish)
• Butter, for greasing the dish

Instructions:

1. Preheat the oven to 350°F.
2. Grease a 9×9-inch baking dish with butter.
3. If using caramel, spread it on the bottom of the dish.
4. Heat the milk and cream in a saucepan over medium heat until warm. Then take it off the heat.
5. In a bowl, whisk together the eggs, sugar, vanilla, lemon zest, and cinnamon until mixed well.
6. Slowly pour the warm milk mixture into the egg mixture while whisking to avoid lumps.
7. Add the bread cubes to the custard, pressing gently so they soak up the liquid.
8. Let it sit for 10-15 minutes.
9. If you’re using raisins, soak them in the Port wine or brandy for about 10 minutes, then drain.
10. Stir them into the bread mixture.
11. Pour the mixture into the prepared dish.
12. Put the dish in a bigger roasting pan and fill it with hot water halfway up the sides.
13. Bake for 45-50 minutes, or until the pudding is set and golden.
14. A knife in the center should come out clean.
15. Take it out of the oven and let it cool a little before serving it warm or at room temperature.