Pandoro Bread Pudding with Dried Tart Cherries Recipe
4 cup whole milk
1/2 cup plus 2 tablespoon India Tree Caster Sugar
5 whole eggs
5 egg yolks
1 teaspoon Heilala Bourbon Vanilla Extract
1/2 (1.1 pounds) Pandoro
2 tablespoon unsalted butter
6 tablespoon Dried Tart Cherries
Pandoro Bread Pudding with Dried Tart Cherries Recipe
Pandoro is like Panettone, but with no dried or candied fruit. Wonderful butter-rich Italian Christmas cake, is very often consumed straight without leaving a crumb. But should you find yourself with the chance half loaf left, this recipe will turn a celebratory cake into a memorable dessert centerpiece! It is a perfect holiday dessert or breakfast on Christmas morning. The red of the dried cherries gives it a nice, holiday look, as well as a boost of the nutrients.
Top with a warm sticky toffee sauce for an added zip.
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Heat the milk and vanilla with the sugar until mixture is just hot and the sugar has dissolved.
3. Place the eggs and egg yolks in a bowl. Whisk in the hot milk and sugar mixture into the eggs until well combined.
4. Slice the pandoro into ¼-inch-thick pieces and then cut slices in half. Place slices on a baking sheet and bake for 6-8 minutes, or until crisp and lightly toasted. Melt the butter and brush one side of the pandoro slices in a large mixing bowl.
5. Pour egg mixture over pandoro slices, and stir carefully to soak bread.
6. Place bread slices into a buttered 8x12 baking dish, and sprinkle with dried Cherries.
7. 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 about 35 to 40 minutes. When the custard puffs around the sides of the baking dish and the pudding is only just set in the center, it is done.
8. Remove from the water bath and cool slightly. Serve while still warm.
