PANETTONE BREAD PUDDING
If you've bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that's airy and melting, we hope you don't have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that's past its prime, here's how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It's close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.
Provided by Tejal Rao
Categories breakfast, brunch, custards and puddings, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 23 grams, TransFat 1 gram
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Mian Ahsan
[email protected]This is the best bread pudding I've ever had! The panettone adds a unique flavor and texture that I love. I'll definitely be making this again and again.
Abdur Rhman
[email protected]Overall, I thought this panettone bread pudding was very good. It was easy to make and the flavor was amazing. I would definitely recommend it!
NIZ WISE
[email protected]The bread pudding was delicious! But it was a bit too time-consuming to make. I'll probably only make it for special occasions.
noob
[email protected]The pudding was a bit dry. I think I should have added more milk or cream.
Mahfug Rana
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler bread pudding recipe next time.
Zeeakzs
[email protected]This bread pudding was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Diva
[email protected]This was a great way to use up leftover panettone. The pudding was moist and flavorful, and the berries added a nice tartness. Will definitely make it again!
Brittney Stewart
[email protected]Loved the combination of flavors in this bread pudding. The panettone added a nice sweetness and the custard was rich and creamy. Definitely a new favorite!
Alamin Amdad
[email protected]This was so easy to make and incredibly delicious. I used a store-bought panettone and it still came out amazing. Definitely recommend!
Haleema Ilyas
[email protected]Followed the recipe exactly and it turned out perfect. The pudding was moist and flavorful, and the bread was crispy on the outside and soft on the inside. Will definitely make it again!
lorelle veale
[email protected]I made this for a brunch party and it was a huge hit. Everyone raved about how delicious and unique it was. I'll definitely be making it again!
Rim Mdalal
[email protected]This panettone bread pudding was absolutely divine! The flavors of the panettone, custard, and berries melded perfectly together. I especially loved the crispy top and the gooey center. Definitely a keeper recipe!