Portuguese Bread Pudding (Pudim de Pão)

Growing up in a Portuguese household, leftover bread was never wasted — it was transformed. This Portuguese Bread Pudding recipe, known in Portuguese as Pudim de Pão, is one of those beautifully humble dishes that turns simple pantry staples into something warm, creamy, and deeply satisfying. I make mine with Papo Secos, the classic Portuguese bread rolls, and the result is a custard-soaked dessert that my family asks for again and again.

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What is Portuguese Bread Pudding?

Portuguese Bread Pudding — Pudim de Pão — is a traditional baked dessert made from day-old bread soaked in a sweetened custard mixture of milk, eggs, vanilla, and sugar. It is baked until golden and set, then finished with a cinnamon sugar crust. Unlike heavier American bread puddings, this version is lighter and less dense, with the Papo Secos giving it a soft, pillowy texture that soaks up the custard beautifully. It is the kind of recipe that existed long before anyone thought to write it down — a practical, delicious way to use what you had.

How to Make This Recipe

The key to a great Portuguese Bread Pudding recipe is using bread that is at least two days old. Fresh bread will not absorb the custard properly and can turn mushy. Cut your Papo Secos into large pieces and fill your baking dish to the very top — the bread will compress as it soaks. Beat the milk, sugar, eggs, and vanilla together until smooth, then pour it slowly over the bread in stages, giving it time to absorb between pours. Press down any dry spots with a spatula. A sprinkle of cinnamon sugar on top before baking creates a lightly caramelized crust that makes every bite better.

Tips for the Best Portuguese Bread Pudding

• Use Papo Secos that are at least 2 days old — stale bread absorbs the custard without falling apart.
• Pour the custard mixture slowly and in stages; rushing it means the bottom soaks but the top stays dry.
• Press down any bread pieces that look dry with a spatula or your fingers before baking.
• A 9×7 Pyrex baking dish works perfectly for this recipe — the straight sides give you even baking.
• Don’t skip the cinnamon sugar topping — it creates a lightly crisp crust that contrasts with the soft interior.
• Let the pudding cool before slicing; it firms up as it cools and cuts much cleaner.
• This recipe is very forgiving — you can adjust the amount of bread based on what you have on hand.

For this recipe, a good-quality baking dish makes all the difference. I use a standard 9×7 Pyrex dish, and this set from Amazon is a reliable option that handles oven temperatures well.

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Serving and Storing

Serve Portuguese Bread Pudding warm or at room temperature — it is delicious either way. A scoop of vanilla ice cream alongside it takes it to another level. Store leftovers covered in the refrigerator for up to three days. Reheat individual portions in the microwave for 30–45 seconds or warm the whole dish in a 300°F oven for about 10 minutes.

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Looking for another delicious Portuguese bread pudding variation?

I suggest my Malassada Bread Pudding Recipe which of course, uses malassadas instead of traditional bread options which makes an extra sweet treat! Or try my Pudim da Avó — my grandmother’s classic Portuguese pudding.