Serves: 8
Total Calories: 272
1 In a large bowl, combine the bread, cookie crumbs, and milk. Let stand for 1 hour or until the milk is absorbed.
2 Place a rack in the center of the oven. Preheat the oven to 375°F. Grease a 13 × 9 × 2-inch baking dish.
3 Beat together the eggs and sugar. Stir the egg mixture, raisins, and chocolate into the soaked bread. Spread the mixture in the prepared pan. Scatter the almonds over the top. Bake 1 hour or until the top is golden brown and a knife inserted 2 inches from the edge of the dish comes out clean.
4 Serve warm or cool, sprinkled with confectioner's sugar. Store covered with plastic wrap in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Biscotti Bread Pudding recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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