Pudding di Pandoro
Serves 4-6 People
Ingredients:
- 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
Method:
- 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