Portuguese Bread Pudding


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1 lb 2 oz | 500gm soft centres of white bread, cut into squares
10½ lb | 300g white sugar
125g currants
27 US fl oz | 800ml milk
8 egg yolks
4 egg whites
1 wine glass of port or madeira
2 tbs butter
1 tsp baking powder

To taste:
lemon zest

Boil milk in a saucepan and add the bread. Remove from heat, cover and when bread has swelled mash it well with a wooden spoon.

In another container beat the egg yolks with the sugar until fluffy. Separately, beat the whites until peaks form.

Grease a dish 20cm in diameter and 8 cm high.

Mix all the ingredients (except the egg whites) with the bread dough. Finally fold in the egg whites and put straight into a preheated moderate oven.

3½ oz | 100g bread
9oz | 250g icing sugar
12 egg yolks
1 egg white
3½oz | 100g ground almonds

Discard the crusts of the bread and cut into small squares.

Fry in a little butter.

Cover the sugar with water in a saucepan and boil until it flows in pearl-like drops from a spoon.

Add the almonds and cook for 2 or 3 minutes.

Remove from the heat and let it cool, then add the separated egg yolks and white and cook with moderate heat stirring continually. Do not let it thicken too much.

Add the fried bread pieces and shake a little to mix.

Serve on a glass plate and sprinkle with powdered cinnamon.

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