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Panettone Bread Pudding

Panettone, the wonderful butter-rich Italian Christmas cake, is very often consumed straight without leaving a crumb. But should you find yourself with the chance half loaf left, this recipe will turn a celebratory cake into a memorable dessert centerpiece! It is a perfect holiday dessert or breakfast on Christmas morning.

Ever since we discovered the divine Sorrento Lemon Panettone from Albertengo, it’s been our favorite for this recipe. But any of the wonderful panettoni will work great. This recipe is so divine you’ll want to buy two panettone just to make sure you have enough!

Ingredients:
4 cup whole milk
1/2 cup plus 2 tablespoon superfine sugar
5 whole eggs
5 egg yolks
1 teaspoon vanilla extract
1/2 (1.1 pounds) lemon panettone, you can also use a classic panettone, or an apricot panettone
2 tablespoon unsalted butter
2 tablespoon French candied lemon peel, minced (optional)
4 tablespoon golden raisins

Directions:
1. Preheat oven to 350 degrees Fahrenheit.

2. Heat the milk and vanilla with the sugar until mixture is just hot and the sugar has dissolved.

3. Place the eggs and egg yolks in a bowl. Whisk in the hot milk and sugar mixture into the eggs until well combined.

4. Slice the panettone into ¼-inch-thick pieces and then cut slices in half. Place slices on a baking sheet and bake for 6-8 minutes, or until crisp and lightly toasted. Melt the butter and brush one side of the panettone slices in a large mixing bowl.

5. Pour egg mixture over panettone slices, and stir carefully to soak bread.

6. Place bread slices into a buttered 8x12 baking dish, and sprinkle with raisins and orange peel.

7. Place the baking dish of bread pudding in a larger baking dish containing enough hot water to come halfway up the sides of the bread pudding. Bake for about 35 to 40 minutes. When the custard puffs around the sides of the baking dish and the pudding is only just set in the center, it is done.

8. Remove from the water bath and cool slightly. Serve while still warm.

serves 4-6
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