Recipe Budino Di Pane

  • 2/3 cup light raisins
  • 6-8 slices Panettone, Colomba or Pandoro (about 8 oz.)
  • 2 cups milk
  • 3/4 cup sugar
  • I cup heavy cream
  • 1/4 cup rum
  • 1/4 cup Marsa1a
  • 3 large eggs
  • 2 tbsp. grated orange peel
  • 1/2 tsp. ground cinnanmon
  • Confectioner’s sugar
How to make Budino di pane:

Preheat oven to 375 degrees F. Butter a 12 x 9 x 24 inch baking dish. Sprinkle half the raisins in the bottom of the dish. Make a layer of half the cake slices over the raisins. Sprinkle with the remaining 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 to 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 confectioner’s sugar. Serve warm or chilled.

Recipe by Michele Scicolone

Serves 4-6