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Pandoro Bread Pudding wCalvados& Almonds




Source of Recipe


Sainbury's


List of Ingredients




250g pandoro
25g butter, softened
2 x 15ml spoons calvados
250ml semi skimmed milk
250ml double cream
2 medium size eggs, plus 2 yolks, beaten
15g caster sugar
25g toasted flaked almonds


Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5.

Cut the pandoro into 1cm slices and spread with the softened butter. Arrange in the base of a shallow 1.5 litre ovenproof dish and drizzle over the calvados.

Heat the milk and cream until nearly boiling, remove from the heat and pour on to the beaten eggs and sugar, then strain through a sieve on to the pandoro.

Place the dish in a bain marie or roasting tin with enough hot water in it to come halfway up the sides of the dish.

Bake in the oven for 35-40 minutes. Remove from the oven and leave to stand for 1 minute then sprinkle over the flaked almonds just before serving.