We Cook! Mill’s Tavern’s Portuguese Bread Pudding, Chantilly Cream, Madeira Caramel

by Executive Chef Edward Bolus, Mill’s Tavern

Portuguese Bread Pudding with Chantilly Cream and Madeira Caramel:

Experience the sumptuous delight of Mill’s Tavern’s Portuguese Bread Pudding. The restaurant’s signature dessert melds velvety custard with Portuguese sweet bread and Madeira-soaked currants, baked to a golden perfection. Each decadent slice is adorned with Madeira caramel and vanilla-kissed Chantilly Cream for an irresistible symphony of flavors and textures.

Portuguese Bread Pudding

Prep Time: About 20 minutes.

Baking Time: 45-50 minutes at 325°F.

Ingredients:

• 1 pint heavy cream
• 1 cup whole milk½ can (7 oz.) sweetened condensed milk
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ¾ tsp. salt
• 3.5 whole eggs (3 eggs + two tablespoons of one additional egg)
• 3 egg yolks
• ¾ loaf Portuguese sweet bread
• ½ cup Madeira-soaked currants (purchase currants and Madeira wine separately, soak at home)
  • Measure ½ cup of dried currants and place them in a small bowl or container.
  • Pour enough Madeira wine over the currants to fully submerge them. The wine should cover the currants entirely.
  • Let the currants soak in the Madeira wine for at least 15 minutes. This duration allows the currants to plump up and absorb the flavors of the wine.
  • After the soaking period, the currants should be ready for use in your recipe.
    • This process not only rehydrates the currants but also infuses them with the rich taste of Madeira wine, enhancing the overall flavor of the dish.

Instructions:

1. In a large mixing bowl, combine all ingredients except the sweet bread and Madeira currants. Mix thoroughly.

2. Line a 2-inch-deep baking pan with parchment paper and coat it with non-stick spray.

3. Cut the sweetbread loaf into 1-inch cubes and place them in the prepared pan. Add the Madeira-soaked currants.

4. Pour the custard mixture over the bread and currants. Ensure the bread is well coated without disturbing the parchment paper. Let it sit for 10 minutes to allow the bread to absorb the custard.

5. Bake at 325°F for 45-50 minutes.

6. Cool at room temperature, then refrigerate overnight.

7. Once set, cut into desired sizes using a bread knife dipped in hot water for clean slices.

Madeira Caramel

Prep Time: About 5-to-10 minutes.

Cooking Time: Varies, 10-15 minutes for caramelizing sugar, then additional time for incorporating ingredients and blending.

Ingredients:

• 1 cup granulated sugar
• 7 oz. heavy cream
• 1/2 cup + 2 tbsp. Madeira wine
• 1/2 can (7 oz.) sweetened condensed milk
• Pinch of salt
• 1 drop lemon juice
  

Instructions:

1. Pour the Madeira wine into a saucepan. Bring to a boil, reduce the heat to medium-low and let simmer until liquid is reduced by half. Set it aside.

2. In a saucepan, combine sugar and lemon juice. Cook until the sugar dissolves and forms a light caramel.

3. Carefully add heavy cream while stirring continuously.

4. Add the sweetened condensed milk and bring the mixture to a simmer.

5. Incorporate the reduced Madeira and salt. Remove from heat.

6. Use an immersion blender to blend until smooth and shiny. Strain the caramel to remove any lumps.

7. Place plastic wrap directly on the surface of the caramel to prevent skin from forming.

Chantilly Cream

Prep Time: 5-to-10 minutes.

Whipping Time: Until desired peaks are achieved (usually a few minutes).

Ingredients:

• 1 cup -heavy cream
• ¼ tsp. -vanilla paste
• ½ tsp. vanilla extract
• 1 tbsp. confectioners’ sugar

Instructions:

1. In a mixing bowl, combine all ingredients.

2. Whip the mixture until it reaches the desired peaks or transfer the mixture into a cold food whipper or piping bag.

Serving:

1. Preheat the oven to 400°F.

2. Cut the pieces of the Portuguese Bread Pudding in half and bake for 6 minutes.

3. Once out of the oven, drizzle the warm bread pudding with the Madeira Caramel.

4. Serve alongside the prepared Chantilly Cream.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.