Valongo Bread Pudding
Also known as: Regueifa Bread Pudding
Valongo's smooth, golden pudding made with regueifa crumb, milk, eggs and lemon.
- Origin
- Valongo · Northern Portugal
- Region
- Valongo
- Season
- Year-round
Valongo bread pudding is a smooth yellow pudding baked without a central chimney. Crumb from regueifa — a firmly kneaded wheat bread — soaks in hot milk before being combined with eggs, sugar, lemon juice and zest.
It bakes in a smooth mould buttered and dusted with breadcrumbs: first in a very hot oven to brown the crust, then slowly under a cover. It is unmoulded only when completely cool, giving it a compact, moist, sliceable crumb.
- regueifa crumb
- milk
- eggs
- sugar
- lemon juice and zest
- butter
- breadcrumbs
Sweet and milky with fresh lemon, a browned crust and a moist bread-and-egg interior.
The Valongo version uses regueifa and a plain mould, unlike generic caramel bread puddings baked in ring moulds.
In bakeries and family kitchens around Valongo and neighbouring municipalities in its traditional area.
Coffee or black tea; serve completely cool.
DGADR records it as an emblematic Valongo dish and links it to the thrifty use of surplus or stale regueifa. Its traditional area also includes Gondomar, Santa Maria da Feira, Oliveira de Azeméis and Albergaria-a-Velha.
Sources: tradicional.dgadr.gov.pt
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