Nonna's Tuscan Bread Pudding



  • 2 egg yolks
  • 1/2 cup sugar
  • 2 cups milk
  • 3 tbsp Casa Giulia Strawberry Preserves
  • 3 tbsp Acacia honey
  • 1/3 cup golden raisins
  • 1/2 loaf day-old Italian bread (without crusts) torn into cubes or sliced into thin strips
  • 1/3 cup unblanched almonds
  • 1 egg yolk
  • 1/4 cup sugar
  • 5 oz Mascarpone Cheese

Preparation Instructions

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a medium bowl beat the egg yolks and sugar together. Whisk in the milk, jam and Acacia honey. Stir in the raisins.
  2. Arrange the bread cubes or thin strips in the bottom of the pre-buttered baking dish. Pour the custard mixture evenly over the bread moistening each piece. Let stand for 15 minutes.
  3. Sit the baking dish in a large baking pan and fill the pan with water to reach halfway up the sides of the baking dish. Bake in the preheated oven for about 40 minutes or until a knife inserted in the center comes out clean.
  4. Cut into squares and serve with a dollop of mascarpone cheese and almond sauce.
Almond Sauce:
Makes about 1 cup.
  1. In a food processor pulse the almonds until ground.
  2. In a medium bowl beat the egg yolk and sugar together.
  3. Whisk in the mascarpone and jam til fluffy.
  4. Stir in the ground almonds.

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