Sicilianish Bread Pudding


Drink some Prosecco with this pudding — look at the orange marmalade!!!


I had some ricotta, a half quart of milk, 3/4 loaf of day-old french bread and wanted something tasty for dessert.

The Panache fairy whispered in my ear and this is what we produced.


  • 5 cups cubed bread crumbs (1″ cubes)
  • 2 cups milk
  • 3 eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup almonds finely ground
  • 2 tsp ground cinnamon
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 3 tbs melted butter
  • 2 tbs lemon zest
  • 1 cup of raisins (preferably soaked overnite in rum)
  • 1 cup orange marmalade


Preat oven to 350 degrees


  • Butter a baking dish that will easily hold the bread cubes
  • This baking dish must fit into something like a roasting pan


Put bread crumbs in the baking pan

In a blender mix the cheese, milk, eggs, extracts, almonds, cinnamon sugar and butter until smooth.

Pour this mixture over the bread and press it in until the bread absorbs the liquid

Mix in the lemon zest and raisins (use your hands it’s fun)

Put the baking dish in the roasting pan and add enough hot water to come half way up the side of the dish

Place gobs of marmalade on top of the bread mixture and place the roasting pan in the middle of the preheated oven

Cook about 35 minutes.  Check in at about 30 minutes to see if the pudding is setting.  You can use the back of a large spoon to press down on the pudding — it sould be firm not mushy or soggy.

When pudding is set, remove the roasting pan from the oven and set on a counter to cool before removing the pudding.

The pudding is great served warm with whipped cream – or berries which have macerated in sugar.