Pandoro Bread and Butter Pudding

*recipe inspired by Gino D’Acampo*

As part of the pizza evening I was talking about earlier, we needed an easy pudding to make and be able to keep warm if we weren’t ready to eat it straight away.

We had some Pandoro that needed using up, and some frozen cranberries that were taking up room in the freezer, both leftovers from Christmas. I’d already used some of the Pandoro for a Baked Alaska and couldn’t find anything in my recipe books that I really fancied, so after searching online I came across Gino’s recipe: thank goodness!

I love bread and butter pudding, but usually end up picking out a lot of the dates or raisins that people tend to put in. This recipe was a godsend as I love cranberries and had some that needed using up!

There’s not really too much to say about this one: it’s such an easy recipe to follow and whip up. The baking time worked perfectly whilst we were making and eating pizzas: I kept it warm on a really low heat and once we were ready, with coffees in hand, I blobbed a bit of ice-cream on the plates and served it up. It really proved to be a yummy and surprisingly light addition to the evening.

Pictures and recipe below:






Pandoro Bread and Butter Pudding (Serves 6)

500ml milk (I used soya milk)

1 lemon, finely grated zest

50g butter

50g cranberries (Gino uses dried, but we had frozen and they worked perfectly)

6 thick slices Pandoro

3 eggs

30g caster sugar

30g brown sugar

30g blanched almonds

Amaretto (I specifically used disaronno)

  1. Preheat the oven to 180 degrees. Grease a large ovenproof dish with a depth of about 5cm
  2. Pour milk into a saucepan and add the lemon zest. Bring to a simmer then remove from the heat and set aside
  3. Soak cranberries in the amaretto
  4. Spread butter over the slices of Pandoro and cut into triangles
  5. Place buttered Pandoro into the dish, over lapping the slices
  6. Beat eggs and sugar together and stir in the milk, stirring continually, creating a custard
  7. Scatter three quarters of the almonds and all soaked cranberries over the Pandoro
  8. Pour custard mixture over the sliced Pandoro and leave to soak for about 5 minutes
  9. Gently push the Pandoro down into the mixture
  10. Scatter remaining flaked almonds over then place the dish in a roasting tin containing enough hot water to come halfway up the sides of the dish
  11. Bake for about 50-55 minutes, until the custard is lightly set and the top is golden brown
  12. Serve with cream or ice-cream

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