Pandoro Bread Pudding with Chocolate and Orange
Pandoro Bread Pudding
Pandoro is a sweet Italian Yeast Bread it’s traditionally served around the holidays and every year I buy one that I make bread pudding from. It’s similar in texture to a brioche but a little sweeter, so if you cannot find Pandoro using brioche will also work. This bread pudding is not heavy, its very light and you can almost characterize it as fluffy. I added a little orange and chocolate because they go so well together and the end result is a creamy bread pudding with melted chocolate and just a hint of orange. This is best served warm so the chocolate is soft. Garnish with some whipped cream if you like, but I found this needs nothing its delicious on its own.
Makes 3 ramekins 3×1 1/2″
8 ounces Pandoro cut into large cubes
6 eggs
1/4 cup sugar (If you use brioche increase the sugar to 1/3 cup)
2 cups half and half
1 cup heavy cream
1 tsp vanilla extract
soft butter for the ramekins
3 tsp orange marmalade
4 oz dark chocolate chopped
Boiling water for the bain marie
Cut bread or Pandoro into cubes, break eggs into large mixing bowl, add the sugar and whisk until combined. Add the half and half, heavy cream and vanilla and whisk well, you don’t want the sugar to pool at the bottom of the bowl. Add the bread cubes and let sit while you prepare the ramekins.
Pre-heat oven to 350 degrees, put your kettle on to boil the water. Butter each ramekin then place a tsp of orange marmalade in each and spread on bottom and half way up the sides. Chop the chocolate and add to the soaking bread and stir. Spoon it into each ramekin. Place ramekins in large roasting pan and pour the boiling water carefully so that it comes a little less than half way up the ramekins. Carefully place in oven and bake for 35-40 minutes until the custard is set. Remove from oven let cool about 15 minutes and enjoy. Alternatively, you can use a medium size rectangular baking pan if you do not want to use ramekins.
Delicious!
apuginthekitchen 
please suggest any other bread option as i will not get Pandoro or brioche here 😦
You can use any white bread for this, both Pandoro and brioche are egg based breads very rich, If you can find something similar that is a little soft will work just fine, My Mom used to make bread pudding with regular white sandwich bread. Do you have access to any soft white loaf breads? I always let it sit out for a while to become a bit stale or use bread that is several days old it helps with the absorption of the custard.
Oh dear, I feel terrible that I never left a comment on this post! How could I?
DEAR APUGINTHEKITCHEN READERS:
I made this recipe when it was entered in a FOOD52 contest last year, and was leary of making it as it had orange marmalade in it (which I hate.) However, I had signed up to test this recipe and had to stick to how it was written because of the contest. Well, I was so pleasantly surprised (shocked is a more appropriate term) when I took my first bite! It tasted like a hot, fluffy, Jaffa cake!! If you have never had one, it is a cakey-cookie filled with orange jelly and topped with dark chocolate which is HUGE in the UK. I couldn’t believe how delicious these bread puddings were and so simple to make too!
If you had any doubt whatsoever about making these delectable desserts, I hope I’ve persuaded you to give them a try. I could almost guarantee you’ll LOVE them!
To Suzanne: I am SO sorry this took me so long!!! Forgive me! xx
Oh Christina, thank you, nothing to forgive. I just want you to know how much I appreciate your kind words. Every year I look forward to the holidays so I can grab a few loaves of the Pandoro so I can make this dessert. it is one of my favorites and I am just thrilled you liked it. Thank you again.
Delicious dessert! Wondering how far ahead this could be prepped? Have you ever done that?
Hi!! You can prep it the night before If you like. Thank you so much!!