Pandoro pudding with apples and cinnamon

How many times do we find ourselves with a few slices of Pandoro, perhaps of various types – one classic, one with chocolate chips or cream – or even with Panettone that no one wants to eat after a few days? So here is a simple and creative idea to give new life to these desserts, transforming them into an irresistible proposal that will conquer the whole family again. I chose to add apples, but even in this case there is room for creativity: replace them with pears or, for a more exotic touch, with pineapple in syrup. For the decoration I opted for a veil of powdered sugar, but you can give free rein to your imagination: whipped cream, melted chocolate or any other delicacy that inspires you. Let's see together what you need to prepare our Pandoro Pudding with Apples and Cinnamon. Ingredients 300 grams of Pandoro 300 ml of milk 1 small glass of rum liqueur 1 apple 3 eggs 40 grams of sugar a pinch of cinnamon Recipe Let's start by cutting the Pandoro into slices about 2 centimeters thick. Butter a bundt cake mold and cover it with slices of Pandoro, which we brush with a little rum. (Alternatively, you can replace the rum with cognac or, if the dessert will be consumed by children, with sweetened orange juice). Cover the slices of Pandoro with the sliced apples and add a sprinkling of cinnamon to flavor. Whip the eggs with the granulated sugar and, once the mixture is light and fluffy, add the milk brought to a boil, mixing well. Pour half of the mixture over the apples and create a second layer with other slices of Pandoro, apples, cinnamon and cream. We conclude with a last layer of Pandoro. Cover the mold with aluminum foil and bake at 180°C for 30 minutes. After that, remove the aluminum and continue cooking for another 20 minutes. Once cooked, turn off the oven and let the pudding cool directly in the mold. Only when it is completely cooled, we can unmold it. Our Pandoro Pudding with Apples and Cinnamon is ready to be served and delight everyone!