Best 8 Giadas Panettone Bread Pudding Recipes

GIADA DE LAURENTIIS' PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently
• In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture
• Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes
• Set aside and keep warm
• (The amaretto sauce can be made 3 days ahead
• Cover and refrigerate
• Re-warm before serving
• ) To make the bread pudding: Lightly butter a 13x9x2-inch baking dish
• Arrange the bread cubes in the prepared dish
• In a large bowl, whisk the eggs, cream, milk and sugar to blend
• Pour the custard over the bread cubes and press the bread cubes gently to submerge
• Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture
• (Recipe can be prepared up to this point 2 hours ahead
• Cover and refrigerate
• ) Preheat the oven to 350 °F
• Bake until the pudding puffs and is set in the center, about 45 minutes
• Cool slightly
• Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce and serve

PANETTONE BREAD PUDDING WITH CINNAMON SYRUP

Steps:

• To make the syrup:
• Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.);
• To make the bread pudding:
• Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
• In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
• Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.

CHOCOLATE PANETTONE SFORMATO

Steps:

• For the panettone crumbs: Preheat the oven to 300 degrees F. Tear 2-inch pieces of panettone into a rimmed baking sheet. Bake 20 minutes. Turn off the oven and leave the crumbs in for an additional 20 minutes. Cool completely. Puree in batches in a high-speed blender for 1 minute on high or until fine crumbs are formed.
• For the sformato: Raise the oven temperature to 325 degrees F. Butter a 12-cup muffin tin and dust with panettone crumbs. Set aside.
• Melt the butter in a medium saucepan over medium heat. Whisk in 3/4 cup panettone crumbs until smooth and fragrant, about 1 minute. Whisk in the milk, slowly, until smooth, then season with the salt. Bring the mixture to a simmer, whisking often, until it thickens, about 4 minutes. Remove from the heat.
• Add the chopped chocolate and ricotta to a medium bowl and pour the warm milk mixture over the top. Allow to sit for 1 minute, then whisk to combine. Allow to cool until just warm to the touch. Whisk in the eggs until smooth, then divide among the prepared muffin cups. Place on a rimmed baking sheet and place in the oven. Use a kettle or pitcher to pour warm water into the baking sheet coming halfway up the sides of the muffin tin. Bake until just set, about 45 minutes. Allow to cool slightly in the pan, about 20 minutes, then invert onto a platter to cool for 1 hour. Refrigerate to cool completely. Serve topped with sweetened whipped cream and a dusting of more panettone crumbs.

PANETTONE FRENCH TOAST

Steps:

• For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
• For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
• Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
• Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

PANETTONE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
• Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
• In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
• Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

PANETTONE BREAD PUDDING

Steps:

• Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
• Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
• Whisk together remaining ingredients.
• Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.

PANETTONE BREAD PUDDING

Steps:

• Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it's still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
• In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.

PANETTONE BREAD PUDDING

Steps:

• BREAD PUDDING:.
• Lightly butter a 9x13 baking dish.
• Arrange the cut bread cubes in prepared dish.
• In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
• Pour the custard over the bread crumbs and press to gently submerge.
• Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
• Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
• Cool slightly.
• Spoon into bowls, drizzle with warm syrup and serve.
• CINNAMON SYRUP:.
• Combine the water and brown sugar in a heavy saucepan.
• Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
• Remove from the heat and whisk in the cream and cinnamon.
• Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).