Portuguese Sweet Bread

Delicious Portuguese Sweet Bread

Try this recipe by Frank Delima 🙂 Here are a few tempting Portuguese Sweet Bread recipes. Enjoy!

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Portuguese Sweet Bread (Five Loaves)
Recipe Resource:
Cuisine: Portuguese Local Style Recipes
  • 4 cups milk
  • 1 teaspoon salt
  • ½ pound Crisco
  • 3 packages dry yeast
  • 5 pounds flour
  • ½ cup warm water
  • 12 eggs
  • 4 cups sugar
  • 1 lemon zest
  • Egg wash
  1. Combine milk, salt and lard in a sauce pan; bring to a boil. Set aside.
  2. Combine yeast, 1 cup flour and ½ cup warm milk in a small bowl. Set aside.
  3. In a large bowl, whisk eggs, sugar and lemon zest thoroughly, then add milk mixture, yeast mixture and remaining flour. Thoroughly combine and set aside to rise kneading 6 times every ½ hour. Bread will take 6 hours to rise.
  4. Grease 5 round loaf pans with butter or lard.
  5. Equally divide dough and place in pans, it should half full.
  6. Knead dough and let it rise again until it reaches the top of pan.
  7. Preheat oven to 350 degrees.
  8. Brush tops with egg wash and bake for 1 hour or until golden brown.


Try this for a special breakfast 🙂

Sweet Bread French Toast Casserole
Recipe Resource:
Cuisine: Portuguese
  • Casserole ingredients:
  • 1 loaf Portuguese sweet bread, sliced into 20 (1-inch) pieces
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • Cooking spray
  • Macadamia nut topping:
  • 1 stick butter, melted
  • 1 cup light brown sugar, packed
  • 1 cup candied macadamia nuts, chopped
  • ¼ cup coconut pancake syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  1. Casserole instructions: Spray a 9x13 baking dish and place sliced sweet bread in 2 rows overlapping the slices. Whisk eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt or use a rotary beater until blended, but not too bubbly. Then, pour mixture evenly over sweet bread slices, making sure to spoon between slices. Cover and refrigerate overnight.
  2. Next day: Preheat oven to 350 degrees. Combine macadamia nut topping ingredients and evenly spread over sweet bread. Bake for 40 minutes, or until lightly golden and puffed.
  3. Serve with coconut pancake syrup, if desired.

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