Portuguese Bread Pudding Food

PORTUGUESE BREAD PUDDING (PUDIM DE PãO)

Steps:

• Preheat oven at 350 F
• Grease an oven proof baking dish (I used a 9×7 Pyrex dish)
• Cut the bread into large or big pieces... that's up to you, and fill the baking dish to the very top...leave aside.
• In a medium bowl beat together the milk, sugar, vanilla, and eggs until creamy.
• Pour the creamy mixture slowly over the bread, making sure to stop in-between pours to allow the bread to absorb the liquid.
• Once you pour all the mixture, let it rest for about 15 minutes. Also, make sure to use your fingers and press down on the bread in ares where it looks a little dry so that the creamy mixture can be absorbed.
• Last but not least, sprinkle the cinnamon sugar over the whole top of the bread and bake in the oven for 45-50 minutes.
• Let it cool before serving... Enjoy!!!

PORTUGUESE BREAD SOUP

Steps:

• In a bowl, mix with a fork the chopped coriander, grated garlic, olive oil, salt and pepper; set aside.
• In a large bowl, add the bread cut into small pieces and drizzle with the olive oil and coriander mixture. Mix well and set aside.
• In a saucepan, pour the water and a few drops of vinegar. Boil on a medium-high heat. When starts boiling, add the eggs and reduce to medium heat. Let the eggs poach for about 3 to 4 minutes. Remove the eggs with a skimmer to a plate (reserve the cooking water).
• Pour the eggs cooking water over the bread and the poached eggs (add more salt if necessary).

PORTUGUESE BREAD PUDDING

Steps:

• Prepare you carmel sauce first and coat well the pudding mould.
• With your hands break bread into very little pieces,as little as possible.
• Beat your eggs along with your milk, coconut and the grind from the orange and the juice, beat well.
• Now add in your bread and raisons, and mix everything well.
• Pour into pudding mould and place in oven for about 50 minutes, depending on stove, at 350º.
• To test if your pudding is cooked insert a toothpick, if it comes out dry its ready.
• Remove from stove and turn over to a serving dish. If you have any left over carmel pour over the top.

PORTUGUESE BREAD PUDDING WITH RUM AND SALTED CARAMEL SAUCE

Steps:

• Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.
• Take milk mix off of heat and set aside until cool.
• While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.
• Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.
• When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.
• Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.
• After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.
• While bread pudding is cooling, begin to make the caramel sauce.
• In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.
• Very slowly add the cream, stirring constantly.
• Remove from heat.
• To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.

PORTUGUESE FARM BREAD

Steps:

• 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
• 2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
• 3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade - take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.
• 4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.
• 5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• 6. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
• 7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• 8. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk - this will take about 30 minutes.
• 9. When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack - I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan - and half-fill with water. Preheat the over to 500°F.
• 10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
• 11. Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.

PORTUGUESE EGG PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter, egg yolks and egg white until smooth. Set aside.
• In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
• In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.

CHOCOLATE CHIP PORTUGUESE SWEET BREAD PUDDING

Steps:

• Preheat oven to 350, and butter a 13x9 baking dish.
• Whisk milk, heavy cream and sugar in a saucepan over medium heat.
• Meanwhile scrape the seeds from the vanilla bean into milk mixture and add the pods.
• Heat milk/cream mixture to just steaming, but not boiling!
• Whisk eggs and yolks in a large bowl, and gradually add 2 cups of hot milk mixture to the eggs to temper.
• Pour tempered egg mixture into the saucepan with the hot milk.
• Strain mixture to remove any lumps and the vanilla pods.
• Spread bread cubes in prepared dish and sprinkle with the chocolate chips.
• Slowly pour custard over bread, being sure to saturate all of the bread. (If you can, it's nice to let it sit and soak evenly for 1/2 or so).
• Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.