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Italian Bread Pudding
By Michelle Scicolone, from A Guide to Italian Confectionery
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2/3 cup golden raisins
6-8 slices, about 8 ounces, Panettone, Pandoro or Colomba
2 cups milk
1/2 cup sugar
1 cup heavy cream
1/4 cup rum
1/4 cup Marsala
3 large eggs
2 tablespoons grated orange peel
1/4 teaspoon ground cinnamon
Confectioners' sugar
Preheat oven to 375°F. Butter a 12 x 9 x 2 inch baking dish.
Sprinkle half the raisins in the bottom of the dish. Make a layer of
half the panettone, pandoro or colomba slices over the raisins and top with the rest of the cake.
Combine the milk and sugar in a medium saucepan and simmer until the sugar is dissolved. Remove from the heat and stir in the cream, rum and Marsala. Beat the eggs, orange peel and cinnamon and stir into the milk mixture.
Slowly pour the liquid over the cake slices, pressing them down. Let stand 10 minutes. Place the dish in a large roasting pan and fill it into a depth of one inch. Bake 30 minutes or until a knife inserted 2 inches from the edge comes clean and the top is golden. Just before serving, sprinkle with confectioners' sugar.
Serve warm or chilled.
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