Pudim de Pão – Portuguese bread pudding with custard and raisins

Introduction

Pudim de Pão, a cherished Portuguese dessert, is a delightful blend of custard-soaked bread and sweet raisins that brings comfort and warmth to any gathering. Renowned in pastry shops across Portugal and often found gracing the tables of family feasts, this dish typically ranges from €3 to €6 ($3-$7) and can be savored at popular eateries like Pastéis de Belém in Lisbon or Casa da Mãe in Porto. For those seeking a healthier option, the Keto Pudim de Pão offers a luscious taste without the carbs, using clever substitutions that still capture the essence of this beloved pudding. Dive in as we explore both the traditional and ketogenic versions of this timeless treat!

Origin and Inspiration

Pudim de Pão has deep roots in Portuguese culinary tradition, often considered a thrifty solution to using leftover bread in households. With its origins tracing back to poverty in the 17th century, this dessert proved that even humble ingredients could create something exquisite. It is similar to bread puddings found in various cultures, like the British "bread and butter pudding," but distinctively Portuguese thanks to its use of spices like cinnamon and its generous addition of raisins.

In the keto adaptation, we keep the same luscious custard base while replacing traditional bread with keto-friendly alternatives like almond or coconut flour bread. Imagine the enchanting aroma of cinnamon permeating your kitchen, complemented by the sweetness of raisins, all while enjoying a fraction of the carbohydrates. This twist on Pudim de Pão ensures everyone can indulge without guilt.

Nutrition Info (Per Serving)

Traditional Version

Calories: 350 kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 180mg | Potassium: 200mg | Fiber: 2g | Sugar: 24g

Keto Version

Calories: 240 kcal | Carbohydrates: 5g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 160mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g

Ingredients (2 Servings)

Shared Ingredients:

• 2 large eggs
• 1 cup milk (or unsweetened almond milk for keto)
• 1/2 cup granulated sugar (or erythritol for keto)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup raisins
• Pinch of salt

Traditional Version:

• 3 cups stale white bread, torn into pieces
• 1 tablespoon butter (for greasing the baking dish)

Keto Version:

• 3 cups keto-friendly bread (like almond or coconut flour bread), torn into pieces
• 1 tablespoon unsalted butter (for greasing the baking dish)

Instructions

1. Prepare the Bread:

   • Traditional Version: Tear the stale white bread into pieces and place them in a large mixing bowl. Let them sit for about 10 minutes to dry out further.
   • Keto Version: Tear the keto-friendly bread into pieces, ensuring it’s dry enough to absorb the custard mixture.

2. Create the Custard Mixture:

   • In a separate bowl, whisk together the eggs, milk, sugar (or erythritol), vanilla extract, ground cinnamon, and a pinch of salt. Mix until combined.
   • Pour this custard over the torn bread, making sure every piece is well-coated. Allow this to rest for 15-20 minutes, letting the bread soak up the flavors.

3. Add the Raisins:

   • Gently fold the raisins into the bread mixture, ensuring they are evenly distributed and coated with custard.

4. Prepare for Baking:

   • Preheat the oven to 350°F (175°C). Grease your baking dish with butter or unsalted butter. Pour the bread mixture into the baking dish, spreading it evenly.

5. Bake:

   • Place in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will fill with a warm, inviting aroma!

6. Serving:
   • Allow the pudim to cool slightly before serving. It can be enjoyed warm or chilled, and pairs wonderfully with a dollop of whipped cream or a scoop of low-carb ice cream for the keto version.

What Does It Pair Well With?

Traditional Pairings:

• Port Wine: The rich, fruity flavor of a nice Port complements the sweetness of Pudim de Pão perfectly, much like a warm hug after a long day.
• Cinnamon Tea: A steaming cup of cinnamon-infused tea marries beautifully with the flavors of the dessert, enhancing its comforting essence.

Keto-Friendly Pairings:

• Unsweetened Iced Tea: The refreshing taste of unsweetened iced tea acts as a palate cleanser, balancing the richness of the pudim.
• Keto-Friendly Whipped Cream: A light, airy dollop adds a creamy dimension, making each bite feel luxurious without the carbs.

What is the Shelf Life?

Pudim de Pão is at its best when fresh but can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, both versions can be frozen; however, it’s best consumed within 1 month. To reheat, thaw overnight and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Alternative Cooking Methods

• Oven: The traditional method we discussed above preserves the comforting texture.
• Air Fryer: To enjoy a crispy top, you can use an air fryer at 300°F (150°C) for 15-20 minutes, checking for doneness.
• Slow Cooker: For a hands-off method, secure the lid of your slow cooker on low for 2-3 hours, creating a moist, custardy pudding.

Conclusion: Traditional and Keto Versions

Pudim de Pão is more than just a dessert; it’s a stunning testament to Portuguese ingenuity and resourcefulness. Whether you choose the classic version with its pillowy bread soaked in sweet custard or opt for a keto-friendly variant that doesn’t skimp on flavor, both options offer a delightful experience. Picture a luscious slice of pudim, effortlessly melting in your mouth, each bite whispering tales of its rich heritage. It’s not merely a dish; it’s a celebration of culinary tradition that adapts beautifully to modern dietary habits. Dive in and enjoy the sweet, comforting embrace of Pudim de Pão!