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Apple Pandoro Pudding with Vanilla Gelato, Mulled Wine Sauce, and Apple Chips

Pandoro cakes are synonymous with the holiday season and are atradition at many family tables throughout...

Pandoro cakes are synonymous with the holiday season and are atradition at many family tables throughout Italy. Although Pandoro is delicious on its own, it can also be used to create a number of enjoyable seasonal recipes such as French toast, tiramisu, bread pudding and more. This Apple Pandoro Pudding recipe developed by Celebrity Chef and Bauli brand ambassador, Luca Manfe, is a must-have dessert for all of your family’s celebrations this holiday season!


This recipe is courtesy of Luca Manfe



For the Pudding:

  • 2 Cups Bauli Pandoro, diced in one half inch cubes
  • 4 Cups gala or pink lady apples, peeled and diced in one half inch cubes
  • 4 Tablespoons butter
  • 1 vanilla bean, scraped
  • 1/2 Cup plus two tablespoons sugar, divided
  • 1 Tablespoon cinnamon powder
  • 1 Cup whole milk
  • 1 Cup cream
  • 2 eggs
  • 1/2 Tablespoon dark rum

For the Mulled Wine Sauce:

  • 2 1/2 Cups red wine
  • 1 cinnamon stick
  • 4 cloves
  • 1/2 vanilla bean, scraped but save the pod
  • 1/4 Cup sugar
  • 1 bay leaf
  • 1/2 apple, with no core

For the Apple Chips:

  • 1 apple, thinly sliced
  • 1 Tablespoon cinnamon
  • 1 Tablespoon sugar


For the Pudding:

Preheat the oven to 350 degrees F.

Place the diced Pandoro in a baking tray and bake for 10 minutes at 350 degrees F, until nice and crispy.

Peel and dice the apples. Add to a pan with butter, 1 scraped vanilla bean, 2 tablespoons of sugar, and 1 tablespoon of cinnamon powder. Cook for 5 minutes on high heat, until butter and sugar melts.

Put the diced Pandoro into a 9-by-9 baking dish together with the apple mixture.

In a saucepan bring 1 cup of milk and 1 cup of cream to simmer. In a bowl whisk the eggs with ¼ cup of sugar and 1 tablespoon of dark rum. Whisk the hot milk-cream-mixture into the eggs, until the bowl gets warm (constantly whisking).

Pour the just prepared mixture on top of the apples and the Pandoro cubes. Let the liquid soak for at least 30 minutes, stirring a couple of times.

Bake for 40 minutes, until custard is set.


For the Mulled Wine Sauce:

Pour all ingredients according to the above into a sauce pan. Bring everything to boil and reduce mixture in half.

For large serving, simply add some water and cornstarch, otherwise you would need too much wine and time to reach the right consistency.

For the Apple Chips:

Slice apples with a mandolin and lay them on a baking tray lined with parchment paper. Sprinkle with cinnamon and sugar and bake at 275 degrees F for 60 minutes or until crispy.

Serve in a 2.5 inch ring mold, garnish with a scoop of gelato and anapple chip. Finish with the sauce.