Panettone bread pudding has to be the most festive of bread pudding of them all. And it’s so easy! I usually make it at least once around Christmas time. Made it with whole milk, it has no added sugar except for a little brown sugar to help crisp up the top. You don’t need more. Panettone loaded with candied citrus and dried fruits so there’s plenty of sweetness already in it to infuse the eggs and milk with. But if you’re looking for extra richness for this holiday treat, consider swapping out one of the cups of milk for unsweetened evaporated milk. It’s delicious.
- Preheat the oven to 350 degrees. Butter a non-reactive 4-cup baking dish. Set aside.(Since Panettone is round, I often use a soufflé or other deep-ish round dish for this). Boil a kettle of water. Set aside
- Meanwhile, in a medium bowl lightly beat the eggs. Beat in the milk a little at a time until it is all used up. Beat in the nutmeg, lemon zest and vanilla if using. Set aside.
- Cut the panettone slices into triangles – it will help you to fit them all in the baking dish. Lightly butter each slice on one side. Line the bottom of the dish with a single layer of bread, buttered side up. Repeat, until all the panettone slices are used up.
- Pour the egg custard over the bread. It should almost cover the top slice without submerging it. Sprinkle the top with the brown sugar and dot with butter.
- Set the baking dish into another larger ovenproof dish and put into the oven. Carefully fill the ovenproof dish with the hot water from the kettle so that it comes ⅔ the way up the side of the pudding dish. Bake for 45 -50 minutes or until set and a toothpick comes out clean. Serve warm or at room temperature with Greek yogurt or, if it’s the Holidays, a little whipped cream.
Ann's Tips and Tricks
To cut the panettone: first cut the loaf in half, top to bottom, then cut 6-8 slices around ¾” thick
This pudding is definitely a treat, and like all sweet, high calorie treats, it should be eaten in moderation. Tempting as it may be, don’t overindulge!
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