Hey, lets run a half-marathon and then eat some bread pudding!

I finally checked some things off the bucket list this weekend: taking the boyfriend out to the Harvard Club, finally eating at a Momofuku restaurant (it was incredibly delicious, by the way), AND running a half marathon!


I have always wanted to do something competitive and endurance-based like a marathon. Maybe it’s my love for running, maybe it’s my masochistic tendencies; regardless, I knew I wanted to run some sort of race while living in NYC. The More Fitness Women’s Half Marathon became the perfect solution.

I know you’re all wondering: the race went a lot better than I planned! This does not mean I will be running long distance races forever and always, but it was a fun experience and something I will always remember.


So now onto the food: after the 13.1 miles I put my body through I was exhausted. So tired that I slept most of the afternoon. By the time I was feeling like a normal person it was getting close to dinnertime, so I went to the kitchen to explore my options. It was then that I re-discovered the Portuguese sweet bread my mom had brought to me when she visited the week before.

Now, I am not particularly fond of Portuguese sweet bread. I am, however, fond of bread pudding. Where my attachment for this sticky, dense dessert came from I may never know but I do know that it is the perfect solution for dry bread.

IMG_3158 IMG_3159

Portuguese sweet bread pudding is a great variation on a traditional recipe, and because the bread had some sweetness to it I was able to go lighter on the sugar content in this recipe. This is a good thing because when eaten in moderation I get to enjoy a dessert I have a soft spot for, hopefully without creating any “soft spots” on my person. And if I eat more than I moderate amount: I ran 13.1 miles yesterday, I certainly believe I’ve earned it.

Portuguese Sweet Bread Pudding (Makes 1 pie dish or 8-11 pan)


  • 1 loaf Portuguese sweet breadIMG_3160
  • 3 eggs, beaten
  • 2 cups milk
  • 1/3 cup white sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup raisins (optional)
  • 2 Tbsp butter or margarine (I actually forgot to add this ingredient and the recipe turned out great without it)


  1. Preheat oven to 350 degrees F.
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in preheated oven for 35-45 minutes, or until the top springs back when lightly tapped.

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