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Coimbra-Style Bread Pudding (Pudim de Pão à Moda de Coimbra)

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I love bread pudding… It’s as comforting as a mother’s love — at least for me!!! This Coimbra-style bread pudding is a smooth, flan-like Portuguese version of my Mom’s bread pudding.

Since I have already shared her masterpiece with you a few months ago, I decided to make the Portuguese version of her pudding… Now I can also say that bread pudding is as comforting as my Portuguese-descendent grandmother’s love as well! 🙂

This Coimbra-style bread pudding differs slightly from my mother’s in that it incorporates raisins, port wine, lemon zest, and cinnamon — and I am serving it with a Port wine sauce instead of a caramel sauce.

Coimbra-Style Bread Pudding

Are you drooling yet? I am!!! 🙂  Moreover, instead of baking in dry heat, this Portuguese version is cooked in a bain-marie. I am telling you, don’t miss the opportunity to make either one — or better yet, both!!

Bread pudding is what I have been craving lately…Why? Well, I don’t know if I have already mentioned to you… The pressure is on! My head is spinning, the nights are getting shorter, my to-do list has grown… I feel like a juggler with several different balls in my hands: my upcoming Brazilian cooking class, many things that I want to share with you here on this blog, a possible work-trip to Brazil, my domestic and family duties, a cooking manuscript, etc. I have to accomplish them all… and I will, or I won’t be able to forgive myself.

So when I am in this kind of situation, talking with God and also eating certain foods bring me comfort and help me to cope much better with the whole situation. Lately it has been this Coimbra-style bread pudding…

Coimbra-Style Bread Pudding, pudim de pão à moda de Coimbra

How about yourself? What do you do/eat when you feel that the weight of the world is on your shoulders? If you’re looking for something new, grab a ring mold baking pan, collect all the ingredients, and make bread pudding. Mmmm! It will be as comforting and unforgettable as both a mother and a grandmother’s love  put together… Trust me!

 

Coimbra-style Bread Pudding

 

Pudim-Pão-Moda-Coimbra
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Coimbra-Style Bread Pudding (Pudim de Pão à Moda de Coimbra)

A smooth, flan-like Portuguese bread pudding topped with Port wine sauce. A must have!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Denise Browning

Ingredients

  • For the bread pudding:
  • 9 oz stale french bread chopped, or baguette (or 250g)
  • 3 cups warm milk for a dairy-free version use either rice or coconut milk
  • 4 large eggs at room temperature
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon tawny port wine or any sweet red wine
  • Zest of 1 lemon
  • 1/4 cup raisins
  • Unsalted butter or no stick cooking spray to grease the baking pan
  • Port Sauce
  • For the Port wine sauce:
  • 1 cup tawny Port
  • Juice of 1/2 lemon
  • 1/2 cup sugar
  • 1/2 tablespoon water
  • 1 teaspoon cornstarch

Instructions

  • Preheat the oven to 350º F (180º C). Grease bottom and sides of the ring mold baking pan.
  • In a large bowl, soak the stale bread in the warm milk until bread is softened and the milk is almost cool. In a blender, blend the mixture of bread and milk, the eggs, sugar, cinnamon, vanilla, and wine. Then, stir in the lemon zest and raisins.
  • Pour the blended bread mixture into the pan. Place ring mold pan in a larger, rectangular baking pan, and fill with boiling water to come halfway up the side of the ring mold pan (Bain-Marie). Bake for about 45-55 minutes, or until a toothpick inserted in the pudding comes out clean.
  • Let pudding cool down on a rack. When it is slightly warm, run a small metallic icing spatula or knife around the edges of the pan to loosen the pudding. Invert onto a serving plate. Cover and refrigerate for at least 4 hours. Serve with the port sauce on top.
  • To prepare the Port wine sauce: In a heavy small saucepan, stir Port, lemon juice, and sugar over low heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 1/2 cup, about 10-15 minutes. Combine water and cornstarch well in a small bowl. Whisk into Port mixture and boil until slightly thickened, stirring constantly for approximately 2 minutes. Let cool and pour over the Coimbra-style bread pudding.

Recipe Notes

This sauce can be made 2 days ahead, and stored covered in the refrigerator. Bring to room temperature before serving.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

Coimbra-style bread pudding

You might also enjoy:

 

Pudim de Pão à Moda de Coimbra, Coimbra-style bread pudding

 

 

 

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Comments

  1. Deb

    For years I stayed away from Bread Pudding, but I now realize it is a great dessert! I adore this recipe that keeps the pudding moist! A perfect dessert for a spring time party!

    Reply

  2. Coffee and Crumpets

    This is exactly what I eat when I am stressed. Desserts, breads, butter….a lot of butter.
    This looks delicious Denise! And don’t stress yourself out, in the end it’s Gods will what happens and you are doing the best thing anyway… Talking to Him and asking for His guidance, All will be well, my friend.

    Nazneen

    Reply

    • Denise Browning

      Thanks a lot, Nazneen! You are so right, my friend!
      Like my husband all says: “You want to embrace the world with your arms”. Yes, I always try to do a lot and end up getting stressed out.
      I have to remember that God’s will is the one that will be done at the end, not mine. I am trying to talk more with Him so I get that peace that I so need. Thanks for stopping by and for your sweet words. xx

      Reply

  5. Juliana

    Denise, your bread pudding looks delicious, a very comforting one…I never had bread pudding with Porto…yum!
    You are a pretty busy lady…do not over stress yourself 🙂

    Reply

    • Denise Browning

      Thanks, Maureen! The texture is certaily different from the chunky pudding that we have here in the US. This has a flan texture because all the ingredients are blended in the blender and is cooked in bain-marie instead of being baked in dry air.

      Reply

  7. Purabi Naha

    There is an Indian bread pudding too, but your’s look very different and tempting! What a lovely picture! Your recipe sounds awesome….what an innovative way to use up stale bread and transform it into something beautiful as this!

    Reply

  8. Judy @ Savoring Today

    Hi Denise, thanks so much for stopping by Savoring Today and taking time to comment — it is always a pleasure to discover new blogs, yours is beautifully done. Look forward to seeing more from you. Have a great weekend. 🙂

    Reply

    • Denise Browning

      Gracias!!!! Estoy contenta en saber que le gusta a usted esta receta. Esta es una de mis favoritas. Ayer yo estava pensando en hacerla nuevamente. Es muy parecida con el postre de pan de mi Mama.

      Reply

    • Denise Browning

      Hi, Cindy! I used a 6-cup ring pan to bake this Coimbra pread pudding. But you can use a larger size if you have one.

      Reply

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