Christmas is already over, but a Pandoro is still found at home.
Pandoro is a classic Italian yeast bread, sweet, golden, spongy and is very popular during Christmas or New Year times. It is very similar to a Panettone but without dried fruits. In the recipe, I added dried cranberries to bring back the panettone style, and how can you go wrong when they are baked with a cream cheese, egg and milk mixture?
This is not a typical bread and butter pudding mix, but much more like a cheesecake pudding. And surely they are best to serve warm with a drizzle of vanilla custard during breakfast!
Credit to Natvia for keeping down our calorie intake.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.
1 Classic Pandoro, cut into cubes
200g (1 cup) dried cranberries
250g (8oz) cream cheese
130g (2/3 cup) Natvia
1 tsp vanilla
240ml (1 cup) whole milk
How to make cream cheese bread pudding:
- Preheat oven to 180 C. Arrange and divide pandoro pieces evenly among greased muffin tin. Sprinkle with dried cranberries.
- In a large mixing bowl, beat cream cheese, Natvia, eggs and vanilla until well blended. Gradually add milk and mix to combine.
- Pour cream cheese mixture over pandoro pieces. Let stand for 20 minutes.
- Bake for 20-25 minutes or until golden brown and set in the center.
- Serve warm, sprinkle with powdered sugar or drizzle of vanilla custard if desired.
With all my love <3