Best Italian Pudding Recipes

ITALIAN (ARBORIO) RICE PUDDING

Steps:

• Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
• Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
• Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
• Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

AUTHENTIC ITALIAN RICE PUDDING

Steps:

• Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
• Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
• Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

BERRY STRATA (ITALIAN BERRY BREAD PUDDING)

Steps:

• Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine. Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries. Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours. Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.

ITALIAN BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with 2 teaspoons butter and set aside.
• Melt 2 teaspoons butter in a medium-sized skillet over medium-high heat. Add onions, green and red bell peppers, 1 teaspoon black pepper, garlic powder, and 1/4 teaspoon salt. Cook, stirring, until vegetables are soft, 5 to 7 minutes. Add parsley, stir, and remove from heat. Let vegetables cool.
• Heat a medium-sized skillet over medium heat. Cook and stir sausage in the hot skillet until lightly browned, 5 to 7 minutes. Drain sausage on a plate lined with a paper towel.
• Beat eggs in a large bowl. Add milk, half-and-half, Italian seasoning, remaining 1 teaspoon pepper, and remaining 1/4 teaspoon salt and whisk to combine. Add bread cubes and let sit for 5 minutes. Add cooked sausage, bacon, vegetables, Cheddar cheese, 1/2 cup bread crumbs, and 1/2 cup Parmesan cheese and stir to incorporate. Spoon mixture into prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until almost set, 50 to 55 minutes.
• Combine remaining 1/2 cup bread crumbs, remaining 1/2 cup Parmesan cheese, 2 tablespoons melted butter, and remaining 1/2 tablespoon Italian seasoning in a small bowl. Remove pudding from oven, leaving oven on. Uncover and sprinkle bread crumb mixture evenly over the top. Return to the oven and increase heat to 375 degrees F (190 degrees C). Continue baking until pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes more.
• Remove from oven and allow to stand for 10 to 15 minutes before serving.

CARRABBA'S ITALIAN GRILL LIMONCELLO BREAD PUDDING

Steps:

• In a small saucepan, make limoncello syrup by combining 1/4 cup sugar with 1/4 cup limoncello. Bring to a boil, stirring constantly. Remove from heat and cool completely. Preheat oven to 350 degrees. Lightly grease 9x9" baking dish. In a large bowl, whisk together eggs, then add remaining sugar and limoncello, cream, milk and vanilla. Add bread cubes and stir together until liquid is absorbed. Pour into prepared baking dish, cover with foil and let stand 20 minutes. Bake, covered, 30-40 minutes or just until set. Serve warm or chilled. Top with ice cream, drizzle with limoncello syrup and garnish with mint.

SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)

Steps:

• Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
• Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
• In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
• Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.

ITALIAN-STYLE CREAM PUDDING

Steps:

• 1. In a medium pot, evenly sprinkle the gelatin over the cold water. Let stand 5 minutes.
• 2. Cook and stir over low heat until the gelatin is completely dissolved but don't let it boil.
• 3. Whisk in the cream, Splenda and vanilla. Pour the cream mixture into a blender. Add the ricotta cheese. Blend on high speed until pureed and smooth.
• 4. Pour into 6 custard cups or small dessert dishes. Chill at least 2 hours or until set.

ITALIAN RUM RAISIN BREAD PUDDING

Steps:

• Mix white sugar and eggs.
• Add heavy cream, raisins, Tuaca, banana liqueur and add to 1 1/2 loafs of egg bread cut into 1" cubes.
• Gently mix.
• Place mixture in buttered pan.
• Cover with brown sugar.
• Bake for 2 hours at 300°F.
• This will make a lot so you may want to half the recipe. Make sure to cut the bread in small pieces and stir well to coat all the bread.

ITALIAN BREAD PUDDING

Steps:

• Whisk together first 6 ingredients until blended.
• Layer half of Texas toast in a lightly greased 11x7" baking dish.; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour eff mixture over toast and cheese. Cover and chill overnight.
• Preheat oven to 325 degrees. Bake casserole for 50-55 minutes or until center is set. Let stand 5 minutes before serving.

ITALIAN CHOCOLATE PUDDING

Steps:

• Line a 9 inch pie plate with plastic wrap, leaving a few inches overhang on all edges.
• Whisk the eggs with the sugar in a large bowl, adding the cornstarch whisking until no lumps remain.
• In a medium saucepan, add the cream and milk and simmer over low heat for a couple of minutes. Turn off the heat and slowly pour about 1 cup of the hot milk-cream into the egg bowl, whisking steadily, to temper the eggs. When blended, slowly pour the tempered eggs back into the saucepan of milk and cream, again whisking constantly.
• Put the pan back over medium-low heat, and whisk steadily until the custard heats and thickens. Don't let it boil, though it should bubble occasionally. Cook for 7 to 8 minutes, until it is quite thick.
• Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
• To serve: Remove the top sheet of plastic, invert onto a serving plate, and cut into wedges. Top with unsweetened whipped cream and coarsely crumbled biscotti (if you have any left) or crushed hazelnuts; in season, strawberries or raspberries would be wonderful.

CREAMY ITALIAN RICE PUDDING

Steps:

• Preheat oven to 250 degrees F.
• Mix together rice, milk, sugar, butter and lemon zest and pour into a greased 4 quart casserole dish.
• Bake for 2 hours, stirring occasionally.
• Remove from oven and sprinkle with cinnamon.
• Serve warm and creamy.

ITALIAN-STYLE CREAM "PUDDING"

Steps:

• Sprinkle gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
• Pour gelatine mixture into blender or food processor. Add ricotta cheese; cover. Blend until pureed. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.
• Microwave jam in small microwaveable bowl on HIGH 15 sec. just before serving. Spoon 1/2 tsp. of the jam over each dessert. Store leftover desserts in refrigerator.

TORTA PAESANA (ITALIAN CHOCOLATE BREAD PUDDING)

Steps:

• Soak cookies and bread in the milk overnight.
• The day after blend the soaked mixture in an electric mixer.
• Pour mixture in a medium bowl, fold in eggs and then the rest of the ingredients until well blended.
• Grease a 9 inches round pan and coat greased bottom and sides with some flour or breadcrumb.
• Pour mixture in prepared pan and bake in preheated oven (175°C – 350°F) for about 45 minutes.
• Serve cold.
• Enjoy!

EASY ITALIAN PUDDING (PANNA COTTA)

Steps:

• In a large saucepan, combine milk, cream, sugar, lemon zest, and vanilla (paste AND pods), and whisk until blended.
• Bring to a light boil, just until tiny bubbles form around the perimeter.
• Remove from heat, and add gelatin to the saucepan; allow to soften for about 10 minutes (the gelatin will be in soft clumps).
• Whisk again until gelatin is fully dissolved.
• Return mixture to the stovetop and cook over medium-low heat for about 4 minutes, stirring frequently.
• Remove from the heat and cool slightly. Discard vanilla bean pods.
• Equally divide the pudding into 6 serving glasses. Cover and chill for at least 6 hours.
• When the panna cotta is set and ready to serve, top each portion with 8 strawberry slices. Drizzle with balsamic vinegar.
• MANGIA!

ITALIAN TOMATO PUDDING

Steps:

• Put stewed tomatoes, tomato juice, anise seed, garlic, sugar and all spices in a large sauce pan. Simmer for 10 minutes.
• Add the parmesan cheese. Stir to mix in.. Add the bread pieces and stir well. (If to mushy.. add more bread... if too dry...add a little tomato juice).
• Push the cheese cubes down into the pudding mixture to melt. Remove from heat and let sit a few minutes before serving.
• ***Serve family style, put in pudding dishes or plate with the other parts of your meal. *** Garnish with sprig of fresh basil or parsley or sprinkle of shredded cheese. *** This is meant to be served hot, but some people like it cold. *** Always taste the sauce to determine if you need to add more spices to your liking... but remember that there is salt in breads and that as foods cool down... the salt flavor sometimes gets stronger.. Easy on the salt!
• *** We make this as directed, but some people bake it as they would a sweet bread pudding... both ways are good... our family prefers this creamier and faster version.

ITALIAN PUDDING

Steps:

• Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump before slicing. Using an electric beater or a food processor, whip the ricotta cheese until smooth. Mix in the vanilla and raspberry butter or preserves (make the pudding as sweet as you like by adding more or less). Fold in the fruits and nuts. To insure fluffiness, add the whipped cream not more than two hours before you intend to serve the pudding. Fold in the whipped cream and-voila! Serve the pudding in a beautiful bowl and decorate the top with more fruit. We also like Italian Pudding piled on melon wedges for brunch.