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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


  • 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


  • 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.
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