Valongo Bread Pudding — Regueifa Formula Published by the Confraternity
Valongo's Bread, Regueifa and Biscuit Confraternity publishes this family recipe, and Porto Metropolitan Area reproduces the formula. DGADR confirms both regueifa and the Valongo identity. The non-standard soup cups, two tin moulds and wood-fired oven are preserved without inventing volumes, temperature or duration.
- Yields
- 2 medium tin moulds; slice count not stated
- Prep
- Ideally soaked overnight; other times not stated
- Cook
- Not stated
Ingredients
- 1 regueifa weighing ½ kg / 1.1 lb Stale regueifa
- 2 non-standard soup cups; volume undefined Milk
- 2 Whole eggs
- 11 Egg yolks
- 2 non-standard soup cups; volume undefined Sugar
- Zest of 1 and juice of ½ Lemon
- Amount not stated Butter for greasing
- Amount not stated Breadcrumbs for dusting
Method
Remove all the crumb from the stale half-kilogram / 1.1-pound regueifa. The source states neither final crumb weight nor how the crust is used.
Bring two non-standard soup cups of milk to a boil. Once it stops bubbling, add the crumb, stir and cover with a plate. The source recommends soaking it overnight.
Generously butter two medium tin moulds and dust them with breadcrumbs. No dimensions or amounts are published.
In a bowl combine two whole eggs, eleven yolks, two non-standard soup cups of sugar, the zest of one lemon and the juice of half a lemon. Stir gently without beating.
Pass the soaked regueifa through a sieve, add it to the eggs and stir again without beating. The source does not explain whether the sieve is used to break it down, drain it or both.
Divide the mixture between the two moulds.
Bake in a wood-fired oven until browned. The recipe publishes no temperature, duration, oven position or additional doneness test; those parameters cannot be presented as traditional without a documented trial.
The source ends after baking and gives no cooling, unmoulding or storage instructions. Because the pudding contains many eggs, apply suitable current food-safety controls in any trial.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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