Panettone is an Italian Christmas bread and it doesn’t have to be Christmas time to find it in its cube shaped box in stores. Even in late February I still see it on store shelves. Panettone is light, golden and fluffy like brioche with dried raisin, candied orange and lemon peel. These fruits give it a light citrus and warm vanilla scent. So, if you have panettone leftover from Christmas in your freezer and you don’t know what to do with it why not make bread pudding. If you don’t have any leftover panettone, pickup a loaf from the store to make this glorious tasting bread pudding. All you need are four basic ingredients to make this super easy and delicious pudding. Here’s all you have to do.
Cut the bread in cubes and place them in individual ramekins. Whisk together a custardy mixture of eggs, cream, milk, vanilla and nutmeg and poured it over the cubed bread. Once the panettone bread absorbed the custardy mixture, bake it for about 30 minutes or until it’s golden. Drizzle it with warm maple syrup and enjoy its silk-custardy taste on the inside and its golden crispy on the outside.
- ½ pound Panettone bread, cut into 1-inch cubes
- Butter (room temperature) to prepare the ramekins
- 2 eggs
- ¼ cup sugar
- ½ cup whipping cream
- 1 cup milk (I used 2% milk)
- ½ teaspoon vanilla extract
- pinch of nutmeg
- dash of salt
- Maple syrup
- Preheat the oven to 400°F.
- Arrange the Panettone bread cubes in buttered ramekins.
- In a large glass bowl, whisk together the eggs, sugar, cream, milk, vanilla extract, nutmeg and salt until well combined.
- Pour the custard mixture over the Panettone bread cubes in the ramekins.
- Let stand for 20-25 minutes to allow the Panettone bread to absorb the custard mixture.
- Bake in the oven for 30 minutes or until the bread pudding rises and its center is set.
- Remove from oven and let stand to cool slightly.
- Drizzle with warm maple syrup and serve warm.