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Panettone Bread Pudding

I didn’t plan on making this wee little bread pudding.  I was making a large one to serve at a reception following a program given at the Italian cultural institution I’m involved in. Laura Schenone, author of “The Lost Ravioli Recipes of Hoboken,” gave a talk about her quest for a long-lost family recipe that dates back to the middle ages.  If you haven’t read the book, run out and get it. It’s a heart-felt story that proves once again that food, family and love are inextricably bound. But as I was pouring the egg and cream mixture over the panettone into a large casserole, something told me that quality control was needed, so I made this tiny one ahead of time to try at home – solely in the interest of making sure the audience wouldn’t get sick, mind you. I’m so glad I did because I never got the chance to taste the one at the reception. Fresh out of the oven, its aroma entranced the audience before the reception started. Once the doors to the reception room were flung open, people flocked to the bread pudding like Bacchus to a glass of wine. With eight eggs in the recipe, it puffed up almost like a souffle, but fell almost immediately after it hit the cold air outside the oven. The base was a really great panettone with chestnuts that’s available at Williams Sonoma, but really any will do.  This recipe filled a large casserole that is 9 1/2” square by 2 inches deep. If you want to do a little quality control yourself, you can also set a small portion into a little cocotte like the one in the photo above. Otherwise, once the crowd gets a whiff of this gem, you’ll be left with only the scrapings from the bottom.   January 2009 1-12-2009 4-48-08 PM 800x600 Panettone Bread Pudding Printable Recipe Here 1 pound panettone, cut into cubes (about 4 to 5 cups) 8 eggs 1 1/2 cups cream 2 1/2 c. milk (I used skim) 1/4 c. rum 1 cup sugar 1 T. vanilla freshly ground nutmeg Butter a large casserole (9” x 9” inch square or similar) and put the cubed panettone into the casserole. Beat the eggs with a whisk, and add the rest of the ingredients. Mix well and pour the liquid over the bread cubes, soaking all the panettone. Bake at 350 for 35-45 minutes, depending on the depth of the casserole, until golden and puffed.

This Post Has 20 Comments
  1. Bread pudding and french toast are my two favorite ways to use panettone. I bought several at after-Christmas sales and have them in the freezer for the future. So delish.

  2. Oh my this looks incredible Linda! French toast made with Panettone is often part of our Easter breakfast.

    I must run and buy WS chestnut panettone — that sounds extra wonderful!

    I read Laura's book a few years ago and enjoyed it tremendously! It is one of my book reviews on my blog. Have you seen the Youtube video of her demonstrating how she rolls out her ravioli dough in her kitchen? Priceless! She makes it looks so easy.

  3. linda è squisito ! una bellissima idea! ma perchè, tu che puoi, non metti una veloce traduzione anche in italiano? lo scrivi molto bene e ci faresti un bel regalo! pensaci
    Bacioni
    Dani

  4. Yes!! I was waiting for a good panettone Recipe! I love making panettone- eggnog french toast the morning after Christmas. It is so indulgent!

    I love Laura's book! Lucky you that you got to meet her!

  5. I am wishing I had some panettone left over. We ate it the day I baked it. So, there's still some at Williams Sonoma????????????
    Can you believe that I just got a whiff of the aroma as I was typing? Oh how wonderful.

  6. Thanks for a great recipe. Two questions: Is there really such a thing as leftover pannetone? And once we try the bread pudding, how long do we have to eat the fennel and orange salad to counter the calories? Seriously though, great blog, and thanks for putting us onto the lost raviolis book!

  7. I made this last year after I was given a panettone for the holidays and instantly fell in love. It is such a rich and decadent dessert and is a definitely crowd pleaser. Yours has me craving more.

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