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Panettone Bread Pudding
[Photograph: Carrie Vasios]
This rich bread pudding makes use of a seasonal favorite: panettone. Panettone is an eggy, sweet Italian christmas bread that often has raisins or candied citrus inside. I like to emphasize that by adding extra to the bread pudding. However if candied fruit isn't to your taste, simply omit it from the recipe.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
About This Recipe
| Yield: | serves 12 |
| Active time: | 15 minutes |
| Total time: | 1 hour 25 minutes |
| Special equipment: | whisk, 9- by 13- inch baking dish |
| This recipe appears in: | Wake and Bake: Panettone Bread Pudding |
Ingredients
- 1 1/2 cups (about 10 1/2 ounces) sugar
- 8 eggs
- 2 cups heavy cream
- 3 cups whole milk
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 pound panettone, cut into 1-inch pieces
- 1/2 cup raisins (optional)
- 1/2 cup chopped candied citrus (optional)
Procedures
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1
Adjust oven rack to middle position and preheat oven to 350°F. Butter baking dish.
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2
In a large bowl, whisk together sugar and eggs until homogenous. Add heavy cream, milk, vanilla, and salt and whisk to combine.
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3
Place cubes of bread in baking dish. Sprinkle with raisins and candied citrus if using. Cover with cream mixture. Let stand 10 minutes. Bake pudding until puffed and set, 1 hour to 1 hour 15 minutes. Let stand 15 minutes before serving.
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