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Biscottate Bread Pudding

Product Description

Serves 3-4 (recipe can easily be doubled and baked in a larger dish)

Nine-grain Roman biscuits laced with dark chocolate and Amarena cherries smothered in egg custard, this bread pudding is great for a celebration brunch or served with Chocolate Cherry Zabaione Sauce for an elegant dessert. 

  1. Grease a 4-cup baking dish or loaf pan with butter, and set aside.
  2. Spread one teaspoon of Organic Hazelnut Spread on each of the Biscottate, break them apart, and arrange them in the baking dish.
  3. Arrange with “Spiritosi” Amarena Cherries on the Biscottate and sprinkle with the juice from the “Spiritosi” Amarena Cherries.
  4. In a small bowl, whisk the egg together with the cream and milk, add the sugar, rum extract, and Culinary Orange Peel Powder, and stir until mixed.
  5. Pour the mixture over the Biscottate and cherries, cover, and refrigerate for 8 hours or overnight.
  6. Preheat the oven to 350°F.
  7. Remove the bread pudding from the refrigerator and place it on a metal baking tray.
  8. Bake uncovered for 45-50 minutes until the custard in the middle is set and the biscottate is crispy and brown on the edges.
  9. Serve with Chocolate Cherry Zabaione Sauce and Prosecco with “Spiritosi” Cherries.

Buon Appetito!