Portuguese Bread Pudding Recipe
with Madeira caramel, currants and chantilly cream
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Ingredients
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Bread Pudding
Madeira Caramel
Chantilly Cream
Method
Bread Pudding
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Tear the stale bread into pieces and place them in a large mixing bowl.
- 2
- 3
Combine and Soak
Pour the custard mixture over the torn bread and add the currants. Gently mix and let it soak for about 15 minutes.
- 4
Bake
Transfer the mixture to a greased baking dish and bake for 45-50 minutes until golden brown and set.
Madeira Caramel
- 5
Make the Caramel
In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a golden brown color. Remove from heat and carefully stir in Madeira wine.
Chantilly Cream
- 6
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.