Panettone Bread Pudding

Anyone who’s been around this blog for a while knows I’m a huge fan of bread pudding. It might’ve even been my first dessert-love, especially the way my grandma made it — just a touch sweet, with meringue on top, served with evaporated milk poured over the top. (Because you cannot separate a Cajun from their Pet Milk. Preach.)

But over the years, I’ve fooled around with the basic recipe a lot, and come up with different variations — everything from a blueberry-heavy pudding to a bananas foster bread pudding that I wouldn’t kick out of bed. But this version with Panettone is maybe the simplest one, and certainly has a great holiday spin. And if you must top it with something other than Pet Milk, it does not suck with the warm spiced rum sauce I found at Bon Appetit. Good gawd! Outrageous doesn’t even begin to cover it.

See what Darcie had to say about this over at Gourmet Creative, and enjoy!

Panettone Bread Pudding

Allergy Egg, Milk, Wheat
Meal type Breakfast, Dessert
Panettone Bread Pudding makes an everyday dessert extra-special for the holidays.

Ingredients

  • 1 Panettone bread loaf
  • 4 Large eggs
  • 12oz evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 pinch salt
  • zest of 1/4 lemon
  • 1 tablespoon sugar (or more, to taste)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 2 tablespoons butter (chilled, cut into small dice)

Optional

  • 1 splash bourbon

Note

Since Panettone is such a moist bread, you’ll need to dry it out before proceeding with the recipe. If possible, a day before you make this, cut the bread into large cubes (about 1 1/2”) and let them rest on a baking sheet on the counter until you’re ready to prepare the bread pudding. Alternately, toast the bread cubes in a 200°F oven until they’re dried out a bit. Check for doneness every 10 minutes. Ideally, the bread cubes should be as dry as stale bread, but less dry than toast.

Delicious topped with Spiced Rum Sauce from Bon Appetit.

Directions

Preheat oven to 350 degrees.
Butter bottom and sides of an 8x8-inch square baking dish.
In a large bowl, whisk together all ingredients except for bread. Add bread, tossing and pressing down so it absorbs the egg mixture evenly. Let soak for a 30 minutes, then spoon into prepared baking dish. If any of the bread cubes are still dry at this point, add a splash of milk and let it soak in a for a few minutes. Sprinkle butter cubes evenly over the surface of the bread pudding.
Bake at 350 degrees for approximately 45 minutes, or pudding is evenly browned and puffy. Bread pudding will shrink as it cools.