Portuguese Pudding For Easter Recipes
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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