Panettone is an Italian Sweet Bread that you can find in many grocery stores or markets this time of the year. It is originally from Milan and is traditionally produced during the Christmas season. The bread has a light airy texture, with a rich buttery taste. This festive bread is usually filled with pieces of candied fruit, but nowadays, you can find it in different flavors such as Lemoncello, or even chocolate.
This Bread pudding consists of the cubed Panettone bread tossed in an egg custard and baked until golden. You can serve the bread pudding with powdered sugar on top, and whipped cream, or even syrup. I have included a decadent Creme Anglaise to serve on top of the pudding. It really just sends this breakfast and/or dessert over the top!
The Ingredients:
Bread Pudding
1 (500 grams) Panettone bread, cut into one-inch cubes. Note: I added more when I had a bigger container- up to 1/2 more or 250 grams.
8 large eggs
1 1/2 cups of whipping cream or half and half
2 1/2 cups of whole milk
1 cup of sugar
1 teaspoon of vanilla extract
Dash of salt
Cinnamon to sprinkle on the top
Powdered sugar for dusting
Creme Anglaise
2 cups of half and half
l teaspoon of vanilla extract
1/2 cup of sugar
4 large egg yolks at room temperature
Grease or spray (With cooking spray) a 9x13-inch baking dish. Cut-up the bread into 1-inch cubes.
2. Whisk together eggs, cream, milk, sugar, vanilla, and salt in a large bowl. Spread the bread cubes evenly in the pan. Pour the mixture (custard) over the bread cubes. Press down on the bread cubes to ensure they are submerged in the liquid. Sprinkle the top with Cinnamon powder. Cover and let sit for 30 minutes, or refrigerate for up to 2 hours.
3. Preheat the oven to 350 degrees. Uncover, and bake for 45 minutes until the center is set, and the pudding is puffed and golden.
4. Make the Creme Anglaise while the bread pudding is baking. Pour the half and half and vanilla into a medium saucepan over medium-low heat. Cook until the mixture comes to a low simmer, about 5 minutes.
5. In a medium bowl, whisk together the sugar and eggs. Add a small amount of the warm half-and-half mixture to the egg yolk mixture to temper the eggs. Note: This step is necessary so as not to scramble the eggs.
Then slowly add the rest of the sugar/egg mixture to the hot half and half mixture in the saucepan whisking constantly. Cook over medium heat, stirring constantly until thickened, approximately four to five minutes. Remove the saucepan from heat, and serve immediately. You can also let it sit for 30 minutes, or put it in the refrigerator until ready to serve. Serve cold, or warm up in a saucepan.
6. Sprinkle the pudding with powdered sugar and serve with the Creme Anglaise. You can also serve it with whipped cream and/or syrup.
It's a beautiful holiday breakfast or dessert! Enjoy and Buon Appetito! ❤️
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