Since I last shared a great Portuguese recipe from Provincetown, I’ve traveled across country and am now sitting on a beach in Southern California. The beauty here is overwhelming. There is a vastness about my view of the Pacific which is in contrast to the intimate charm of Cape Cod. Both are drenched in sunlight. Both have the rhythm of the surf. And they are as different as two experiences can be.
I am still playing with Portuguese recipes collected on Cape Cod. It seems that when friends are hungry it doesn’t matter which ocean the fare comes from!
Check out this great number. It’s perfect for an afternoon at the beach.
Portuguese Bread Pudding
Pudim de Pao a Moda Portuguesa
6 slices bread, buttered
1 quart milk, scalded
1 scant cup sugar
1/4 lb. butter or margarine
4 eggs, well beaten
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup raisins, rinsed well in hot water
1 apple, peeled and chopped in small pieces
Pinch of salt
Nutmeg for topping
Scald milk. Cut the buttered bread into cubes and add to milk. Let stand for about 20 minutes. When the milk is cool, add sugar, butter, salt and cinnamon, then stir.
Fold the beaten eggs into the bread and milk mixture. Add the vanilla extract, raisins and apple and pour mixture into a buttered casserole dish. Sprinkle with nutmeg.
Bake in an oven at 350 degrees for about an hour. This pudding is quite solid—if you would like a softer pudding, place the baking dish in a pan of hot water in the oven while the pudding is cooking.
For variations, you may omit the raisins and add more apple, or add a few spoons of orange marmalade for a different flavor.
Some people like to top their bread pudding with a layer of soft meringue.
Enjoy!
