Chocolate

Pandoro Bread Pudding with Chocolate and Orange

by:
January 31, 2012
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Pandoro Bread Pudding with Chocolate and Orange
  • Makes 8 ramekins 3x1 1/2"
Author Notes

Pandoro is a sweet Italian yeast bread that is traditionally served around the holidays sort of like Panetone is. The texture of Pandoro is similar to brioche it's slightly sweet but not overtly. I buy one or two every year to make bread pudding. When you use Pandoro the pudding is light almost fluffy because the bread does not have a dense crumb. For this I added some dark chocolate and orange marmalade. I suggest serving while its still warm so the chocolate is soft. —sdebrango

What You'll Need
Ingredients
  • 16 ounces Or approximately half of a Pandoro cut into large cubes (You can also use brioche if you cannot find pandoro
  • 6 large eggs at room temperature
  • 2 cups half and half or whole milk
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate chopped
  • 3 teaspoons orange marmalade
  • soft butter for ramekins
  • boiling water for bain marie
Directions
  1. Cut the Pandoro or brioche into chunks. Break eggs into large mixing bowl, add the sugar and whisk until sugar is completely incorporated with the eggs. Add the half and half and vanilla and whisk well to combine. Add the cubes of Pandoro and stir gently. Let sit while you prepare the ramekins. Pre-heat oven to 350 degrees and take out a large roasting pan for the bain marie.
  2. Chop the chocolate and add to the soaking bread. Butter the ramekins bottom and sides, place a tsp of marmalade in each ramekin and spread it on the bottom and half way up the sides. Spoon the bread into each ramekin and place in roasting pan. CAREFULLY pour the boiling water in the roasting pan about half way up the ramekins and carefully place in oven. Bake for 35-40 minutes until custard is set. Let cool for 15 minutes and serve immediately.
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  • AntoniaJames
    AntoniaJames
  • Christina @ Christina's Cucina
    Christina @ Christina's Cucina
  • aargersi
    aargersi
  • sdebrango
    sdebrango
sdebrango
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

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8 Reviews

Heidi W.
Heidi W. December 30, 2020
This was splendid. I had half a pandoro left which had gone stale. It was a very rich one so I used 3 cups of milk - no cream or half and half - and baked it in a shallow gratin pan. I didn’t do a water bath but my pan was enameled cast iron and it worked fine.
 
sdebrango
sdebrango December 30, 2020
Hi Heidi, thank you for trying this recipe and I am thrilled that you liked it. Very good to know that it still turns out well without the water bath. Thank you again and Happy New Year!
 
AntoniaJames
AntoniaJames March 2, 2013
Just say this mentioned in response to a Hotline question. How did I miss this?! sdb, it looks marvelous! I have vowed to make panettone /pandoro to give locally next year instead of cookies . . . will be sure to bake extra, so I can make this. Gorgeous! ;o)
 
Christina @.
Christina @. December 7, 2012
I tested this recipe and although I was hesitant about using a recipe with marmalade, but I LOVED IT!! If you've ever had a Jaffa Cake (British biscuit with a cake type bottom, orange filling and dark chocolate coating) eating this dessert is like eating a hot, fluffy Jaffa Cake! It's heavenly. I made the recipe as stated (but without the 1 cup of heavy cream, and I used about 8 tbsp marmalade-one for each ramekin) and it was perfect! Recipe fills 8 (EIGHT) 3 1/2" ramekins, exactly. Try this Pandoro Bread Pudding, you'll love it!
 
Madhuja
Madhuja November 17, 2012
If I had the right bread in my house, I would run to the kitchen and make this right now! I love orange and chocolate together - this looks utterly delicious! :)
 
aargersi
aargersi November 16, 2012
LOVE the chocolate / marmalade combo. I might sneak extra marmalade in :-) YUM! I will keep an eye out for Pandoro - I don't think I have ever seen it but then, I wasn't looking
 
ChefLindaS1999
ChefLindaS1999 February 3, 2012
This only makes 3 ramekins? Seems wrong. Also, can I make it in a pan not in ramekins?
 
Christina @.
Christina @. December 7, 2012
ChefLinda1999, I made the recipe and without the cup of cream, it filled 8, 3 1/2" ramekins.