Pandoro Bread Pudding

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Pudding di Pandoro

  Serves 4-6 People


  • 2 cups whole milk
  • 1 lemon, finely grated zest
  • 50 g butter, unsalted
  • 50 g dried cranberries
  • 2 tbsp Amaretto
  • 6 half-inch slices Pandoro
  • 3 eggs
  • 30 g caster sugar
  • 30 g brown sugar
  • 50 g blanched flaked almonds


  • Preheat oven to 350 °F
  • LIghtly butter a large ovenproof dish
  • Pour the milk into a saucepan and add the lemon zest.  Bring to a simmer then remove from the heat and set aside
  • Soak the cranberries in the Amaretto
  • Spread the butter over the slices of Pandoro and cut into triangles
  • Place the buttered Pandoro in the dish overlapping the slices
  • Beat the eggs and sugar together and stir in the milk
  • Scatter three quarters of the almonds and all of the soaked cranberries over the the Pandoro
  • Pour the custard mixture over the sliced Pandoro and leave to soak for about 5 minutes.  Using your fingers gently push the Pandoro down into the mixture
  • Scatter the remaining flaked almonds over the Pandoro
  • Place the baking dish of bread pudding in a larger baking dish containing enough hot water to come halfway up the sides of the bread pudding
  • Bake for 50-55 minutes until the custard is lightly set and the top is golden brown.
  • Serve with creme anglaise or whipped cream