Pandoro Bread Pudding

Pandoro Bread Pudding

I posted this a while back but thought that it’s worth posting again as this is a dessert I make every year at Christmas. I buy the Pandoro at Eataly, it’s the best in my opinion. I am sort of obsessed with custards lately, and thats what you use to make 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.

What is your traditional holiday dessert? Is there something you serve every year without fail?

Makes 8 individual small ramekins or one 9×13 rectangular baking dish

Approximately 1/2 of a Pandoro cut into large cubes (about 16 oz)

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

8 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!