Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Bread Pudding with Vanilla
Bread Pudding with Vanilla
(Dolce di Pane Con Vaniglia)
 
 
Ingredients:

For the Pudding:
3 and 1/2 oz (100 grams) day-old bread, crusts removed
12 fl oz (350 ml) skimmed milk
3 and 1/2 oz (100 grams) caster sugar or superfine sugar, plus extra for dusting
2 oz (50 grams) sultanas
Plain flour, for dusting
1/2 oz (15 grams) unsalted butter, plus extra for greasing
2 fl oz (50 ml) fior d'agno or citrus liqueur
1 egg
1 egg yolk

For the Vanilla Sauce:
18 fl oz (500 ml) milk
5 egg yolks
4 oz (120 grams) caster sugar or superfine sugar
1 vanilla pod, halved lengthways

Directions:

Prepare the Pudding:
Tear the bread into pieces and place it in a bowl.

Bring the milk to the boil, remove from the heat and stir in the sugar until it has dissolved.

Pour the mixture over the bread and leave until the liquid has been absorbed and the mixture has cooled.

Place the sultanas in another bowl, add warm water to cover and leave to soak for about 15 minutes, then drain and squeeze out.

Dust with flour, gently shaking off any excess.

Preheat the oven to 160C (325F) Gas Mark 3.

Grease individual moulds with butter and dust them with sugar.

Pass the soaked bread through a sieve into a bowl and add the sultanas, liqueur, egg and egg yolk, mixing well.

Spoon the mixture into the moulds until they three-quarters full.

Dot the surface with the butter and bake for 20 minutes, then increase the oven temperature to 180C (350F) Gas Mark 4 and bake for a further 10 minutes.

Remove from the oven, to cool, then serve with the vanilla sauce.

Prepare the Vanilla Sauce:
Bring the milk just to the boil, then remove from the heat.

Meanwhile, put the egg yolks and sugar in a heatproof bowl and scrape in the contents of the vanilla pod.

Beat vigorously until light and fluffy.

Gradually beat in the hot milk.

Set the bowl over a pan of barely simmering water and cook, stirring constantly with a wooden spoon until thickened, taking care that the eggs do not curdle.

Strain and leave to cool before serving. Serves 8-10.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy