A delicious and easy to make Pandoro Bread and Butter Pudding using Chocolate Chips, and a little Orange Zest. Turn your leftover Traditional Italian Sweet Bread into a comforting pudding that takes only a few minutes to prepare and is baked and ready to eat in 30 mins.
I love a good pudding, take this Coffee Pudding with a Toffee Sauce or this Apple Sponge Eve's Pudding as a couple of examples of comfort eating in a dish.
What is Pandoro?
Pandoro - Wiki, is a Traditional Italian Sweet Bread often eaten around Christmas and New Year. It is usually served with a dusting of icing sugar. I love the way Emily of Inside the Rustic Kitchen has turned here Pandoro into Pandoro Christmas Tree Cake
What to Do With Pandoro?
Have you ever wondered what to do with Pandoro after the festivities of Christmas are over? Or if you were given one as a gift and have no idea how to serve it. Why not make a Bread and Butter Pudding and add some other flavours such as Chocolate Chips and Orange Zest. That's what I did with a large, albeit a little dry, Pandoro after a family afternoon tea in the summer.
List of Ingredients
You will find the full printable list of ingredients and quantities in the recipe card at the bottom of this post. You could do the same with a Panettone and make panettone bread pudding.
Pandoro - I used a 750g Pandoro slicing away some of the golden crust. If you use a small Pandoro, you will need to adjust the amount of milk mixture.
Butter - Take this out of the fridge to allow it to become soft enough the spread over the slices of Pandoro sponge.
Milk - I used Whole full fat milk, but semi skimmed milk is fine.
Double Cream - Single Cream is fine.
Caster Sugar - Granulated sugar is fine, but it has larger granules than caster sugar and will take longer to dissolve in the milk mixture.
Orange Zest - If you like the Orange Chocolate flavour combination add the zest from a whole Orange. If not leave it out.
Chocolate Chips - Milk or Dark Chocolate is Fine.
Demerara Sugar - This is what will give you a nice golden crispy topping. If you only have Granulated that will be fine too, but you may not get the same golden colour that Demerara Sugar will give when baked.
How to Make Pandoro Bread and Butter Pudding - Step By Step
Preheat the oven to 180 deg (fan oven) Butter the sides and base of a 2.5L ovenproof baking dish. In a large jug, mix together the milk, double cream, grated Orange Zest, sugar and lightly beaten eggs. TIP: Leave to one side to allow the orange flavour to infuse while you prepare the Pandoro slices.
Using a serrated knife, cut the Pandoro into thick slices removing any very dry crusts. Start to create the first sponge layer at the bottom of your ovenproof dish using about half the amount. Spread this layer with softened butter.
You may need to fill in a few gaps with a smaller amount of sponge chunks. Sprinkle with half the chocolate chips then pour half the milk mixture over the Pandoro slices. Give the mixture another mix before you do to distribute the sugar again.
Add the remaining Pandoro sponge pieces onto the first layer, spread with more softened butter then sprinkle with the remaining Chocolate Chips. Pour the remaining milk and cream mixture evenly over the top.
Make sure all the Pandoro Sponge is evenly coated with the mixture. Leave for 5 minutes to allow all the mixture to soak into the sponge layers. It may not look as though there is enough liquid, so do not be tempted to add any more or the end result will take much longer to bake and could be too soggy.
Sprinkle the top of the pudding with Demerara Sugar and Bake in the oven for 25 - 30 mins or until baked with a golden crispy sugar top and there is no uncooked egg mixture in the middle and the bottom of the dish.
Take out of the oven and leave to cool a little before serving. As the pudding begins to cool, you may see some visible, but cooked liquid. This is normal
Serve while still warm on its own, with cream or ice cream.
Pandoro Bread and Butter Pudding
INGREDIENTS
- 425 ml whole milk
- 150 ml double cream
- 4 eggs medium sized and lightly beaten
- 50 g caster sugar
- Zest of half a large orange optional. Leave this out if you don’t like the taste of chocolate and orange
- 750 g Pandoro
- butter softened for spreading
- 100 g chocolate chips
- 1 tablespoon demerara sugar for a crispy topping
Instructions
- Pre-heat the oven to 180 deg (fan oven) Butter the sides and base of a 2.5L oven proof dish.
- In a large jug, mix together the milk, double cream, grated Orange Zest, sugar and the lightly beaten eggs. Leave to one side to allow the orange flavour to infuse while you prepare the Pandoro slices.
- Using a serrated knife, cut the Pandoro into thick slices removing any very dry crusts. Start to create the first sponge layer at the bottom of your oven proof dish using about half the amount. Spread this layer with softened butter. You may need to fill in a few gaps with smaller amount of sponge chunks. Sprinkle with half the chocolate chips then pour half the milk mixture over the Pandoro slices. Give the mixture another mix before you do to distribute the sugar again.
- Add the remaining Pandoro sponge pieces onto the first layer, spread with more softened butter then sprinkle with the remaining Chocolate Chips. Pour the remaining milk and cream mixture evenly over the top. Make sure all the Pandoro Sponge is evenly coated in the mixture. Leave for 5 minutes to allow all the mixture to soak into the sponge layers. At this point it may not look as if there is enough liquid, DO NOT be tempted to add any more or the end result will take much longer to bake and could be too soggy.
- Sprinkle the top of the pudding with Demerara Sugar and bake in the oven for 25 - 30 mins or until baked with a golden crispy sugar top and there is no uncooked egg mixture in the middle and the bottom of the dish.
- Take out of the oven and leave to cool a little before serving. As the pudding begins to cool, you may see some visible, but cooked liquid. This is normal
- Serve on its own or with cream or ice cream.
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