Name: Sopa Dourada (Portuguese-Style Bread Pudding)
Yield: Serves 10
Cuisine: Portugal
Ingredients: ¾ cup sifted cake flour; 1 cup sugar; 1 cup (5½ ounces) blanched almonds; confectioner’s sugar; 1 teaspoon finely chopped lemon zest; ¼ teaspoon almond extract; 1 teaspoon vanilla extract; ¼ cup finely ground toasted blanched almonds; ⅛ teaspoon almond extract; 3 cinnamon sticks; 2 cups heavy cream; ½ star anise; 1 tablespoon grated lemon zest; ¼ cup egg whites (about 2 large); 6 large egg yolks; ¾ cup golden raisins; ¼ teaspoon freshly grated nutmeg; 7 large eggs; 2 tablespoons sugar; ½ cup sweet Marsala; ¾ cup sugar; 4 large eggs; 1 teaspoon fresh lemon juice; ½ teaspoon vanilla extract; Pinch salt

Preparation info

Serves
10

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This recipe is a fantasy. Its name means golden soup. Traditionally, the desserts of Portugal are very sweet, often too sweet for our palates. We wanted to make a special bread pudding that would be Portuguese in flavor, fragrant with almond paste, citrus, and cinnamon, yet keep the sugar to a minimum. While we usually prepare bread pudding with toasted bread slices, we thought it would be fun to combine an almond-filled sponge cake roll with the rich egg custard for which the Portuguese ar