Panettone Bread Pudding
Some of the best desserts are those with humble ingredients. Bread pudding was created to use up leftover stale bread. So think creatively and use artisan breads studded with fruits and nuts. In this recipe, we use the Italian holiday bread, panettone, and toast it. The whipped cream is nice to serve with coffee, too.
INGREDIENTS | SERVES 6 to 8
- 3–4 cups cubed panettone, toasted
- 3 cups half-and-half
- 6 large eggs
- 4 large egg yolks
- ½ cup sugar
- 1 teaspoon vanilla or rum extract
- 1 cup heavy cream
- 2 tablespoons Marsala or orange liqueur
Preheat oven to 325°F. Butter a 9″ × 13″ baking dish and lay the cubed panettone in the dish.
In a large saucepan, blend the half-and-half, eggs, yolks, sugar, and vanilla or rum extract. Whisk and cook over medium heat for about 10 to 15 minutes. Then pour over the bread.
Bake in a water bath for about 50 to 60 minutes or until a knife inserted in the middle of the pudding comes out clean.
Whip the cream until it has very soft peaks. Stir in the liqueur and spoon over the individual servings of the bread pudding.
What's a Water Bath?
Known in France as a bain-marie, it is a large baking dish filled with about 1-inch of water into which is placed a smaller dish of food to bake. This is a gentler way of baking a custard that might get too hot and curdle.