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.
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…
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 de Pão à Moda de Coimbra)
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.
You might also enjoy:
Deb
April 10, 2013 at 9:59 amFor 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!
Denise Browning
April 10, 2013 at 10:31 amThanks, Deb! I do hope you enjoy it as a spring time dessert.
This is not a chunky pudding. Actually its texture is silk-smooth just like a flan.
Coffee and Crumpets
April 10, 2013 at 10:12 amThis 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
Denise Browning
April 10, 2013 at 10:29 amThanks 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
Julia | JuliasAlbum.com
April 10, 2013 at 1:47 pmYou will be very welcome in my house: we love Port here! 🙂 Does this bread pudding have a flan-like texture? If it does, what makes it so?
Denise Browning
April 10, 2013 at 3:38 pmJulia:
American bread pudding is chunky (made with bread chunks) while the Brazilian/Portuguese bread pudding has a silky-smooth, flan-style texture. All ingredients are blended well in the blender and then, baked in bain-marie (just like a flan). Try it and you’ll see what I am talking about.
Julia | JuliasAlbum.com
April 11, 2013 at 4:33 pmI see! Blended in a blender – I like that! Very different, indeed. Will surely check it out. Will pin it for now so that I don’t forget. 🙂
Denise Browning
April 11, 2013 at 4:37 pmThanks for pinning it, Julia! I do appreciate it.
Abbe@This is How I Cook
April 10, 2013 at 5:03 pmDenise, this sounds awesome. It must be the day for comfort food. Love the sound of the port because I love port! And very rich indeed. Thanks!
Denise Browning
April 10, 2013 at 5:40 pmThanks for stopping by, Abbe! I do agree with you: It is the day for comfort food! 🙂
Juliana
April 10, 2013 at 10:37 pmDenise, 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 🙂
Denise Browning
April 10, 2013 at 11:51 pmObrigada, Juliana! I am trying to say “don’t stress out” to myself and relax — although sometimes it’s not easy. 🙂
Thanks for stopping by!
Maureen | Orgasmic Chef
April 12, 2013 at 6:07 amThis looks different from any bread pudding I’ve ever tasted. It’s beautiful to look at and I bet it tastes rich and delicious.
Denise Browning
April 12, 2013 at 7:18 amThanks, 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.
Purabi Naha
April 12, 2013 at 8:45 amThere 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!
Denise Browning
April 12, 2013 at 9:21 amYou are always so sweet, Purabi! Thank you very much. Wishing you a great weekend!
Judy @ Savoring Today
April 12, 2013 at 10:21 amHi 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. 🙂
Denise Browning
April 12, 2013 at 10:42 amThanks, Judy! It was a pleasure to visit your blog. I love your creations!!! Looking forward to hearing more from you.
Liz
April 12, 2013 at 9:22 pmGorgeous and sophisticated! Your bread pudding looks amazing!!! Perfect antidote to any stress 🙂
Denise Browning
April 12, 2013 at 10:07 pmThanks a lot, Liz! It really helped to release my stress. 🙂
Raymund
April 14, 2013 at 3:23 amThats a nice looking pudding, yummy as usual
Denise Browning
April 14, 2013 at 7:34 amThanks for stopping by, Raymund!!!
Kate@Diethood
April 14, 2013 at 8:15 pmI love bread pudding, too! Yours looks amazing!
Denise Browning
April 14, 2013 at 10:17 pmThanks, Kate! I do appreciate it. Ready to start the week? I am looking forward to seeing your awesome dishes and pin them.
Mi Vida en un Dulce
April 14, 2013 at 9:10 pmJust keep calm Denise, I know that sometimes it’s hard because we have too many thing to do today and tomorrow and looks like we will never end.
This pudding is wonderful.
Denise Browning
April 14, 2013 at 10:15 pmNydia: I have missed you!!! I love you, girl!! And thanks for stopping by and your nice words. Yes, life can be crazy…
Nami | Just One Cookbook
April 16, 2013 at 1:46 pmSuch a gorgeous bread pudding! Sounds extra delicious with the port wine! Good luck with the cooking class! I always want to take some cooking class and wish to be in your class! 🙂
Denise Browning
April 16, 2013 at 4:45 pmThanks, Nami! I wish you were here. I intend to publish pictures from both the Brazilian festival at Central Market and my cooking class there.
Wizzy
April 21, 2013 at 4:00 pmI love this and the texture reminds me of how my mom makes her bread pudding.
Denise Browning
April 21, 2013 at 6:15 pmThanks, Wizzy! I think Brazilians have more in common with Caribbeans than I thought of.
Shema | LifeScoops
January 29, 2014 at 8:35 amI love bread pudding. Serving it with the wine sauce sounds amazing !!
Denise Browning
January 29, 2014 at 8:56 amThanks, Shema! This is a fave of mine!!!!
Roski
August 11, 2014 at 5:28 amMe encanta la receta y las fotos.
Yo estes días también hice postres con pan,un bico
Denise Browning
August 11, 2014 at 10:15 amGracias!!!! 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.