Posted on Saturday, April 2, 2016 in
Bread Recipes
Portuguese Bread Pudding (Pudim de Pão)
Portuguese bread pudding (Pudim de Pão), is a traditional dessert made with stale bread, eggs, milk, sugar, and cinnamon.
| Preparation time | 30 min |
| Cooking Time | 15 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
2 small bread loaves, chopped1 tablespoon, of margarine1 cup of sugar1 teaspoon of ground cinnamon2 and 1/2 cups of hot milk3 eggs, beaten1 cup of seedless raisins1/2 cup of chopped dried apricots
Get Portuguese ingredients 
Preparation
- In a bowl, combine the bread, margarine, sugar, cinnamon, milk, eggs, raisins and apricot.
- Caramelize a putting mold and place the mixture in it.
- Cover with foil and secure it so water can't get in.
- In a pressure cooker put 1 1/2 cups of water and the pudding mold in it.
- Once the pressure cooker is sealed/closed, cook for 15 minutes at 320 F.
- Let the pressure out naturally, open the pot, once the pudding is warm/cold, unmold.
- Serve cool.
Recipe & Photo Credit: mdemulher.abril.com.br *
Portuguese Chouriço Sausage Buns
This Portuguese chouriço sausage buns recipe (receita de pão com chouriço) is very easy to prepare and delicious.
| Level of Difficulty | Easy |
| Servings | 4 |
Portuguese Meat Bread (Pão de Carne)
Discover how to make Portuguese meat bread (Pão de Carne) with this easy recipe, featuring seasoned meat wrapped in bread for a delicious, hearty meal.
| Level of Difficulty | Easy |
| Servings | 4 |
Portuguese Cod Stuffed Cornbread
This Portuguese cod stuffed cornbread (broa) recipe is wonderful for sharing with friends and family, enjoy!
| Level of Difficulty | Easy |
| Servings | 2 |
Terry Bernardo
How do you caramelize a putting mole?
2 Years ago, Friday, April 28, 2023
You might also like:
15 must try foods in Lisbon, Portugal, Portugal’s hilly, coastal capital, is a treasure trove of culinary delights, influenced by a rich tapestry of history and culture.
The difference between rabanadas and French toast, two similar yet distinct dishes that share common elements but differ in their cultural origins, preparation, and flavor profiles.
What is a cataplana pan? A distinctive and versatile cooking vessel with deep roots in Portuguese culinary tradition.
During the fall and winter you can freeze the chestnuts you have in excess. It's an easy process that ensures you have good quality chestnuts for use all year round!
Watch this step by step video to learn how to make Nancy's breaded veal cutlets with tomato sauce (vitela com molho de tomate).
What are Portuguese roasted chestnuts? known as castanhas assadas in Portuguese, these are a beloved autumn and winter treat in Portugal.