Madeira Bread Pudding (Pudim classico de pão) Recipe
Madeira Bread Pudding (Pudim classico de pão)
Flavors of Madeira
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: 20-25 minutes

Difficulty: Easy
Chef's Note

Different and delicious, this pudding is an island classic that dates back to the 19th century.

- 500 g (18 oz.) Bread
- 1 liter (4 cups) milk
- 500 g (18 oz.) sugar
- A small glassful of Madeira
- 50 g (2 oz.) raisins
- 8 eggs
- 2 tbsp. butter
- Grated zest of 1 orange
- Ground cinnamon
  1. Tear up the bread and set aside in a bowl;
  2. heat the milk; add 400 g (2 cups) sugar, the orange zest and butter; whisk in the eggs one at a time;
  3. pour over the bread;
  4. soak the raisins in the Madeira with a little cinnamon;
  5. in a saucepan, melt 100 g (1/2 cup) sugar with 1 tbsp. water and 1 tbsp. butter until a nice pale caramel is formed;
  6. pour the caramel into the top part of a double boiler; add the bread-milk-egg mixture alternately with the raisins and Madeira;
  7. heat in the double boiler until everything is cooked.

Baked version

  1. place the pudding into an ovenproof baking dish instead of a double boiler; set the dish in a pan and add boiling water to reach one-third of the way up;
  2. place in a 100° C (200° F) oven for about 35 minutes.
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