Este doce de pão e passas é um exemplo maravilhoso da cozinha de aproveitamento portuguesa, transformando pão seco numa sobremesa húmida, aromática e absolutamente deliciosa. Com o toque do vinho do Porto, a canela e a raspa de limão, é uma receita cheia de conforto e tradição, perfeita para um lanche em família ou para aproveitar sobras de pão de uma forma doce e criativa.

Ingredientes (6 Pessoas)

  • 250 gr de pão seco
  • 0,5 l de leite morno
  • 6 ovos
  • 200 gr de açúcar
  • 1colher de chá de canela
  • raspa de 1 limão
  • 3 colheres de sopa de vinho do Porto
  • 150 gr de passas
  • margarina para untar
  • açúcar em pó

Preparação

  1. Corte o pão em pedaços, deite-os para uma tigela, junte o leite morno e deixe repousar um pouco.
  2. Ligue o forno a 180º C e barre um pirex com margarina.
  3. Junte, à tigela do pão, os ovos, o açúcar, a canela, a raspa de limão e o vinho do
  4. Porto e reduza tudo a puré com a varinha mágica.
  5. Envolva nessa mistura as passas.
  6. Deite a massa para o pírex e leve ao forno durante 20 minutos.
  7. Depois de retirar do forno, deixe arrefecer e sirva polvilhado com açúcar em pó.

Eager to try a classic Portuguese comfort dessert? Here’s the recipe, translated just for you.

Portuguese Bread and Raisin Pudding

A true testament to the resourcefulness of Portuguese cooking, this Bread and Raisin Pudding transforms humble, leftover bread into a wonderfully moist and flavourful dessert. Much like the British bread and butter pudding, this dish is all about giving stale bread a second, glorious life. Infused with warming notes of cinnamon, zesty lemon, and a generous splash of Port wine, it’s a rustic and comforting pudding that warms the soul.

This recipe is incredibly forgiving and a great way to use up any kind of leftover white bread you might have. The key is to let the bread soak properly in the warm milk, which ensures a soft, custardy texture throughout. The Port wine is a classic Portuguese touch, adding a deep, fruity complexity that pairs beautifully with the sweet raisins. Since you enjoy making traditional Portuguese bread, using your own homemade loaf would make this dessert even more special.

Feel free to add your own twist to this traditional recipe. A handful of toasted walnuts or almonds would add a lovely crunch, or you could substitute the raisins for other dried fruits like chopped apricots or cranberries. For an extra touch of indulgence, serve it warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

Ingredients (Serves 6)

  • 250g stale bread
  • 500ml warm milk
  • 6 large eggs
  • 200g caster sugar
  • 1 tsp ground cinnamon
  • Zest of 1 lemon
  • 3 tbsp Port wine
  • 150g raisins
  • Butter or margarine, for greasing
  • Icing sugar, for dusting

Method

  1. Break the bread into small pieces, place them in a large bowl, add the warm milk and let it stand for a few minutes to soften.
  2. Preheat the oven to 180°C (160°C Fan / Gas Mark 4) and grease a Pyrex or other ovenproof dish with butter or margarine.
  3. To the bowl with the soaked bread, add the eggs, sugar, cinnamon, lemon zest, and Port wine. Use a hand blender to blitz everything into a smooth purée.
  4. Stir the raisins into the bread mixture.
  5. Pour the mixture into the prepared dish and bake in the preheated oven for 20-25 minutes, or until set and golden on top.
  6. Once removed from the oven, allow it to cool slightly. Serve warm or at room temperature, dusted with icing sugar.