This recipe appears as Chocolate Bread and Butter Pudding in the Guardian’s Our 10 best bread recipes, but I felt the word pandoro should feature in our title. I baked this pudding at Andrés’s and Ana Lucia’s, where we were invited for dinner and the end result was so delicious that I forgot to take a picture …!
750g pandoro, cut into thick slices
2 tsp butter
160g dark chocolate, broken into small pieces
6 medium eggs
1 tbsp demerara sugar, plus extra for dusting
A pinch of salt
100ml whole milk
480ml double cream
Butter one side of the pandoro slices. Cover the base of a 18cm-long, 5cm-deep baking dish with the slices. Scatter some chocolate on top, reserving enough for the other layers. Repeat, until the bread and chocolate is used up. Press the bread down a little and set aside.
Beat the eggs with the sugar and salt, then add the milk and cream. Whisk well. Pour half this mix through a fine sieve over the pandoro. Press the bread down with a spoon. Cover loosely with clingfilm and leave to stand at room temperature for at least 2 hours. Add more custard every 30 mins until it’s all gone.
Preheat the oven to 180C/350F/gas mark 4. Boil the kettle. Stand the baking dish in a deep roasting tin. Add boiling water to the tin until it reaches halfway up the side of the dish. Sprinkle with sugar. Bake for 25-30 mins, until golden and set, with a gentle wobble.