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
  • Three large eggs
  • 2 tbsp. grated orange peel
  • 1/2 tsp. ground cinnamon
  • 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 container. 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 go 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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at