Lombardy Bread Pudding

Celebrate the arrival of a new year with this twist on an Italian Panettone. Add dried figs for additional flavor and serve with a glass of your favorite Nebiollo.


1 pound Breadsmith bread (your choice), no crust
3 cups milk
2/3 cup sugar
4 egg yolks
grated peel of 1 lemon
dash of ground cinnamon
1/4 cup dried fruit (such as dried cherries, apricots and/or ginger), diced
1 tablespoon butter


Preheat oven to 350 degrees.
Tear bread into pieces. Soak in milk 1 hour. Squeeze out bread and discard milk.
Combine with sugar, egg yolks and lemon peel. Add cinnamon and fruit; mix well.
Line a 9x5-inch loaf pan with parchment paper. Butter paper.
Fill pan with bread mixture and smooth surface.
Bake in preheated oven 1 hour. Cool briefly, then turn out onto serving plate.
Cut into thick slices and serve warm.
Makes 8-12 servings.

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