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Pandoro Chocolate Banana Bread Pudding

January 14, 2011

Pan d’oro (“golden bread”) dating back to the 18th century for the Venetian aristocracy and nobilty and sometimes known as “royal bread”.  The common people could only afford black bread, if that.  With breads enriched with eggs, butter and sugar we can now all be royalty.  I had a few small Pandoro’s left from Christmas and thought what a luscious bread pudding it would make, and it did.  I had not eaten Pandoro for many years and was thrilled to find it this year.  Of course I could eat a slice of it at any time of day or night but I restrained myself to keep the four cups I needed for this recipe.

Pandoro Chocolate Banana Bread Pudding


  • 4 C. Cubed Pandoro
  • 4 Eggs
  • 2 C. Milk
  • 1 C. Sugar
  • 1 T. Vanilla Extract
  • 2 Bananas (sliced)
  • 1 C. Semisweet Chocolate Chips
  • Whipped Cream (Optional for Garnish)


  • Preheat oven toe 350 degrees (grease a 9×5 loaf pan)
  • Mix eggs, milk, sugar and vanilla until combined
  • Put a layer of the Pandoro on the bottom of the loaf pan
  • Add a layer of sliced bananas and 1/2 C. of the chocolate chips
  • Pour half of the egg mixture over the layers and push the Pandoro gently down until covered
  • Add another layer of Pandoro, banana and chocolate chips and pour the rest of the egg mixture over this layer
  • Let sit for about 10 minutes before baking
  • Bake for 50-60 minutes or until a knife inserted in center comes out clean
  • Serve warm; (add Whipped Cream-Optional) 

(Serves 8-12)

Recipe adapted from

3 Comments leave one →
  1. January 16, 2011 01:11

    oh yum. This looks so good! I don’t have any Pandoro, but I am thinking I might could use something else and still have a great bread pudding. Thanks for the recipe.


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