Italian Bread Pudding (Budino di Pane) Recipe
Italian Bread Pudding (Budino di Pane)
Flavors of Italy
Total time: 30 to 60 minutes

Preparation time : 15 minutes
Waiting time : 10 minutes
Cooking time : 35 minutes

Difficulty: Easy
- 170 g / 2/3 cup light raisins
- 6-8 slices Panettone, Colomba or Pandoro (about 235 g / 8 oz)
- 500 ml / 2 cups milk
- 185 ml / 3/4 cup sugar
- 250 ml / I cup heavy cream
- 60 ml / 1/4 cup rum
- 60 ml / 1/4 cup Marsala wine
- 3 large eggs
- 2 tbsp grated orange peel
- 1/2 tsp. ground cinnamon
- Confectioners sugar

  1. Preheat oven to 190 °C / 375 °F. Butter a rectangular baking dish.
  2. Sprinkle half the raisins in the bottom of the dish.
  3. Make a layer of half the cake slices over the raisins.
  4. Sprinkle with the remaining raisins and top with the rest of the cake.
  5. Combine the milk and sugar in a medium saucepan and simmer until the sugar is dissolved.
  6. Remove from the heat and stir in the cream, rum and Marsala wine.
  7. Beat the eggs, orange peel and cinnamon and stir into the milk mixture.
  8. Slowly pour the liquid over the cake slices, pressing them down. Let stand 10 minutes.
  9. Place the dish in a large roasting pan and fill it to a depth of 2,5 cm / one inch.
  10. Bake 30 minutes or until a knife inserted in the middle comes clean and the top is golden.
  11. Just before serving, sprinkle with confectioner's sugar. Serve warm or chilled.
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