Panettone Bread Pudding

Panettone is a wonderful traditional sweet Italian bread that’s typically served with Christmas dinner. But with all the food, there’s bound to be leftovers. Use the extras to make this easy and delicious holiday-inspired bread pudding. We use Rustichella D’Abruzzo panettone, which is filled with candied figs and dark chocolate. The final result? A decadent pudding soaked in a creamy custard and topped with a rich crème anglaise sauce that’s great for brunch or a dessert.

Featuring

Rustichella D'Abruzzo Fig & Chocolate Panettone

prep time
20minutes
assembly time
60minutes
Serves
6people

preparation & ingredients

1 Package Rustichella D’Abruzzo Fig & Chocolate Panettone

9 Large Eggs

1 1/4 Cups Heavy Cream

2 Cups Whole Milk

1 Cup White Sugar

1 1/2 Teaspoons Vanilla Extract

1/2 Teaspoon Salt

2 Cups Half & Half

1/2 Teaspoon Vanilla Extract

1/2 Cup White Sugar

4 Egg Yolks

Butter and flour a 9 x 13 in. baking dish and line with parchment paper so that it overhangs the long sides of the dish.

Allow the Panettone to dry out a bit for a day or so. Cube the Panettone and toss into the prepared baking dish. In a large bowl, whisk together the cream, eggs, milk sugar, vanilla and salt. Pour the mixture over the bread cubes to evenly coat. Press down on the cubes with a spatula to ensure they are submerged and soak up the custardy liquid.

Cover the baking dish and refrigerate for 30 minutes to 1 hour and a half.

Preheat the oven to 350 degrees. Uncover the baking dish and bake for 45 minutes or until the center is set and the entire casserole is puffed and golden brown.

Meanwhile, make the creme anglaise by heating the half & half and vanilla in a saucepan over medium low heat. Cook for 3-5 minutes.

In a separate bowl, whisk together the egg yolks and sugar until combined. Begin to slowly stream half of the hot half & half mixture into the egg yolk mixture, whisking constantly.

Pour that combined mixture back into the saucepan with the remaining half & half mixture, whisking constantly until thickened, about 4 minutes. Remove the sauce from the heat and strain into a dish. Chill slightly before serving.

Remove the bread pudding from the oven and allow to sit for a few minutes. Slice into portions and pour pools of the chilled creme anglaise overtop the warm bread pudding to serve.

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