• Panettone Bread Pudding

Panettone Bread Pudding

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What to do with leftover panettone?  Bread pudding, of course!  I literally eat this straight out of the baking dish with a large spoon.  It’s that good.

Panettone Bread Pudding with Cream

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The Recipe   Print

Prep Time: 10 mins
Cook Time: 45 mins
Yields: 8 servings

Ingredients

For the bread pudding:

  • 1 panettone (500g)
  • 1 tsp butter for greasing the baking dish
  • 3 eggs + one egg yolk
  • 1 1/2 cup (350ml) heavy cream
  • 2 cup (500ml) milk
  • 2 tsp vanilla extract
  • 4 Tbsp sugar
  • A handful of slivered almonds

Method

  1. Preheat the oven to 350°F/160°C and grease a shallow baking dish with a little butter. Cut the panettone into large squares, leaving the crusts on and arrange in the baking dish.
  2. In a bowl, whisk together the eggs, cream, milk, vanilla extract, and sugar and pour evenly over the panettone.  Let sit for 30 minutes to allow the bread to soak up the liquid.
  3. Sprinkle with slivered almonds and bake for 35-45 minutes, until the pudding is just set – it should be yellow inside and nicely browned on top. The bread will start to puff up when it’s ready.
  4. To serve, dust with powdered sugar and pour sweetened cream on top, like in the video!  This can be served warm or at room temperature.  I actually prefer it after it has cooled, but it’s up to you!

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