For the sauce
2 egg yolks
1/2 cup of confectioner's sugar (90 g)
2 tablespoons of cornstarch
3 cups of milk (720 ml)
2 tablespoons of vanilla extract
500g pandoro bread, cut into 8 equal pieces
4 eggs
1 cup of milk (240 ml)
1/4 cup of all-purpose flour (30 g)
1 tablespoon of butter (for greasing)
For the sauce
2 egg yolks
1/2 cup of confectioner's sugar (90 g)
2 tablespoons of cornstarch
3 cups of milk (720 ml)
2 tablespoons of vanilla extract
500g pandoro bread, cut into 8 equal pieces
4 eggs
1 cup of milk (240 ml)
1/4 cup of all-purpose flour (30 g)
1 tablespoon of butter (for greasing)
Prepare the sauce: in a medium-sized saucepan, combine the egg yolks, confectioner's sugar, and cornstarch
Add the milk and whisk well
Bring to a low simmer, whisking constantly, until thickened (about 10 minutes)
Add the vanilla extract and whisk
Remove from heat and let cool slightly
Cover with plastic wrap in direct contact with the cream to prevent a skin from forming
Let it cool
Cut the pandoro bread into 8 slices of 2cm thickness, horizontally
Cut each slice into 4 cubes and reserve
In a medium-sized bowl, whisk together the eggs, milk, and flour. Reserve
Grease a large non-stick skillet with a little bit of butter and heat over medium heat
Dip the pandoro bread cubes in the egg mixture and fry in the butter until golden brown on both sides (about 1 minute and 30 seconds per side)
Reserve in a serving dish
Grease the skillet with more butter as needed, or when the pudding starts to stick to the bottom
Serve the pudding warm with the cooled sauce at the side
196 calories per serving
