Sopa Dourada Portuguese Christmas Golden Soup
Transport your holiday table straight to the heart of Portugal with Sopa Dourada, the enchanting Portuguese Christmas Golden Soup that’s not a soup at all, but a decadent bread pudding dessert. This festive treat combines slices of soft, stale bread—best if brioche—with a luscious cinnamon- and citrus-infused sugar syrup, creating layers of golden, caramelized perfection. The bread is delicately dipped in eggs and gently pan-fried, absorbing the sweet syrup for an irresistibly moist and flavorful texture. Topped with powdered sugar and a touch of fresh mint, this showstopper dessert is served warm or at room temperature, bringing tradition and indulgence together in every mouthful. Perfect for Christmas gatherings, it’s a rich, visually stunning dish that celebrates the sweet essence of Portuguese holiday cuisine.
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Recipe Information
Ingredients
- 300 grams Stale bread (preferably brioche or similar soft bread)
- 6 large Eggs
- 250 grams Granulated sugar
- 500 milliliters Water
- 1 teaspoon Ground cinnamon
- 1 piece Lemon peel (from 1 lemon, no white pith)
- 1 piece Orange peel (from 1 orange, no white pith)
- 20 grams Unsalted butter (for greasing)
- 2 tablespoons Powdered sugar (for garnish)
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
Cut the stale bread into thin slices or small cubes and set aside.
In a medium saucepan, combine the granulated sugar and water. Add the lemon peel, orange peel, and ground cinnamon. Bring to a gentle boil over medium heat, stirring occasionally.
Once the sugar has dissolved completely, reduce the heat to low and let the syrup simmer for about 10 minutes to allow the flavors to infuse. Remove the lemon and orange peels and set the syrup aside.
Crack the eggs into a large bowl and beat them until well combined.
Prepare a deep frying pan or wide, shallow pot. Pour in a small amount of the sugar syrup to lightly coat the bottom.
Grease a small casserole dish or baking tray with butter.
Dip each slice or piece of bread into the beaten eggs, ensuring they are well coated but not overly soaked.
Place the egg-dipped bread pieces into the frying pan with the sugar syrup. Fry gently over low heat, flipping each piece to ensure it’s evenly coated and absorbs the golden syrup. Repeat until all the bread and syrup are used up.
As you finish frying each batch of bread, transfer them into the greased casserole dish in layers, arranging neatly to create a beautiful presentation.
Once all the bread is layered in the dish, drizzle any remaining syrup from the pan over the top to ensure it’s thoroughly moistened and golden.
Let the dish cool slightly before sprinkling powdered sugar over the surface for garnish.
Serve warm or at room temperature, garnished with fresh mint leaves if desired.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 419.2 g | 152% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 306.0 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 686 mg | 53% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
