Serve this elevated but easy twist on bread pudding as the ultimate comfort food.
Bread Pudding is my husband’s favorite dessert, he orders it off the menu whenever we indulge with a night out. We also enjoy a homemade version at my mother-in-law’s house, as she has been making her perfect Panettone version for years now. It’s absolutely delicious! Now armed with inspiration, I’m going to try out this recipe and surprise my husband with a decadent dessert. It’s perfect for the holidays too.
Please enjoy the recipe below courtesy of Bauli Panettone.
Bauli’s Panettone Bread Pudding
Makes 10-12 servings
- 1½ Tbsp unsalted butter
- 1 Bauli Panettone
- 3 cups heavy cream
- 8 extra-large egg yolks
- 2/3 cup real maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Powdered sugar
- Whipped heavy cream
- Fresh mint
1. Preheat oven to 325°.
2. Remove crust from the Panettone and cut into 1″ squares.
3. On a large baking sheet, arrange the Panettone squares in an even layer, and place in center of oven. Bake until crisp and lightly toasted. Remove from oven and transfer to a buttered 8″x10″x2″ dish.
4. In a large mixing bowl, whisk the egg yolks, maple syrup, vanilla and cinnamon until fluffy. Add the cream and whisk until well blended. Pour mixture over the toasted Panettone squares and set aside until soft and thoroughly soaked with the custard, turning them occasionally.
5. Cover the baking dish with buttered foil, piercing foil with a few small holes to allow steam to escape. Set the pudding inside a larger baking dish and then place in oven, adding hot water to the larger pan until it reaches halfway up. Bake for about 1 hour or until the custard is just set-an inserted toothpick should come out clean. Remove dish from water bath and place on a rack to cool slightly.
6. Dust with powdered sugar and cinnamon, and cut into 2½” squares. Top each with a dollop of whipped cream and a sprig of mint, if it’s in season.