Budino di pane

Bread pudding, Italian style.  Bread pudding is really not a pudding but more of a chunky custard.  Almost every nation has its own variation on bread pudding which dates back to the start of recorded time for that region.  Breads are staples in most every region but their shelf life is relatively limited.  Bread puddings allowed for an opportunity for the household to make use of leftover bread.  I find that harder breads, such as ciabatta or baguette, work really well with this recipe.  I will be using a Chicago loaf in the pictures below, and though it is a softer bread, I let it sit out overnight and it worked very well.


2 cups bread, cut or torn into 1″ square chunks

1 – 14 ounce can sweetened condensed milk

1 Tablespoon orange juice

2 eggs

1 Tablespoon fresh grated cinnamon

1 Tablespoon granulated

1/2 cup heavy cream


  • Blend milk, orange juice, eggs and cinnamon together well until creamy white.
  • Add in bread chunks, moistening completely.
  • Turn out into a large baking dish.
  • Pour cream over the top and cover with foil.
  • Bake for 30 minutes at 350 degrees F.
  • Uncover and bake for an additional 10 minutes.
  • Serve warm.


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