The Chef

Restaurants

Meals

Drinks

Restaurants›Oporto Fooding House & Wine›Madeira Bread Pudding Recipe

Madeira Bread Pudding Recipe

Name: Oporto Fooding House & Wines Madeira Bread Pudding Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 10 cups day-old brioche or challah bread, torn into 1-inch pieces; 2 cups ripe pears, peeled, cored, and sliced 1/4-inch thick; 3 tbs semi-sweet chocolate chips; 1 tbs golden raisins; 1 cups whole milk; 1 cups heavy cream; 4 units large eggs; 3 tbs granulated sugar; 2 tbs light brown sugar, packed; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp fine salt; 6 tbs Malmsey Madeira wine (sweet); 2 tbs unsalted butter, melted (for greasing and dotting); 1 tbs powdered sugar (for dusting, optional); 2 tbs toasted sliced almonds (optional garnish)

Inspired by Oporto Fooding House & Wine

Time1h 35m

Serves6

chocolate chips/ pears/ raisins/ sweet malmsey madeira wine

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bread & Fruit

10 cups day-old brioche or challah bread, torn into 1-inch pieces

2 cups ripe pears, peeled, cored, and sliced 1/4-inch thick

3 tbs semi-sweet chocolate chips

1 tbs golden raisins

Custard & Flavor

1 cups whole milk

1 cups Heavy cream

4 units Large eggs

3 tbs granulated sugar

2 tbs light brown sugar, packed

2 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1 tsp fine salt

6 tbs Malmsey Madeira wine (sweet)

Finishing & Optional

2 tbs unsalted butter, melted (for greasing and dotting)

1 tbs powdered sugar (for dusting, optional)

2 tbs toasted sliced almonds (optional garnish)

Method

Prepare Bread & Fruit

Tear and arrange bread

Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish or 2-quart casserole with 1 tablespoon of the melted butter. Place the torn bread pieces into the prepared dish in an even layer.

Add fruit and chocolate

Scatter the pear slices, chocolate chips, and golden raisins evenly over the bread, gently tucking some fruit slices between bread pieces so fruit and chocolate are distributed throughout.

Make Madeira Custard

Heat milk and cream

In a small saucepan over medium heat, warm the milk and cream just until steaming and small bubbles form at the edges (do not boil). Remove from heat.

Whisk eggs and sugars

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth and slightly frothy.

Temper and combine

Slowly pour about 1/3 of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Continue whisking and pour in the remaining milk mixture. Whisk in the 6 tablespoons of Malmsey Madeira wine until fully incorporated.

Assemble & Soak

Pour custard over bread

Pour the warm custard evenly over the bread, pears, chocolate chips, and raisins. Press down gently on the bread with a spatula so it absorbs the custard and the fruit settles between pieces.

Allow to rest

Let the dish sit at room temperature for 20–30 minutes so the bread soaks up the custard. For deeper flavor, cover and refrigerate for up to 2 hours (bring back to room temperature before baking).

Bake & Finish

Bake

Dot the top with the remaining 1 tablespoon melted butter. Place the dish on a baking sheet to catch any drips and bake at 350°F (175°C) for 35–45 minutes, or until the custard is set around the edges and just slightly jiggly in the center and the top is golden.

Cool and garnish

Remove from oven and let rest 10–15 minutes. If desired, dust lightly with powdered sugar and sprinkle toasted sliced almonds on top. Serve warm or at room temperature; the pudding will continue to set as it cools.