Ingredients

• 1 1/4 pounds (560g) panettone, cubed (about 9 cups)
• 3/4 cup (170g) packed light or dark brown sugar
• 6 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar (for topping)
• 3 cups (710ml) milk or half-and-half
• 3 tablespoons (45g) unsalted butter, cubed

Steps to Make Panettone Bread Pudding

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). This ensures that the bread pudding bakes evenly and thoroughly.

Step 2: Prepare the Panettone

1. Cut the panettone into 1-inch cubes. If your panettone is fresh, you might want to let it sit out for a few hours to dry slightly, as this will help it absorb the custard better.

Step 3: Make the Custard

1. In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla extract, and salt until well combined.
2. Gradually whisk in the milk or half-and-half, mixing until smooth. This custard mixture is the key to a rich and creamy bread pudding.

Step 4: Combine Ingredients

1. In a large baking dish, add the cubed panettone.
2. Pour the custard mixture evenly over the panettone, ensuring all the bread cubes are soaked. Use a spatula or your hands to gently press down the bread, making sure it absorbs the liquid.

Step 5: Add Butter

1. Dot the top of the bread pudding with the cubed unsalted butter. This will add richness and flavor as it bakes.

Step 6: Bake the Pudding

1. Cover the baking dish with aluminum foil (to prevent over-browning) and place it in the preheated oven.
2. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The bread pudding should be set but still moist.

Step 7: Cool and Serve

1. Once baked, remove the bread pudding from the oven and let it cool for about 10-15 minutes before serving. This will allow the custard to firm up a bit more.
2. Serve warm, optionally topped with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

Nutrition Facts (per serving, assuming 8 servings)

• Calories: 350 kcal
• Protein: 10g
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 45g
• Fiber: 1g
• Sugars: 22g
• Sodium: 200mg

Note: Nutrition facts may vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQs)

1. Can I use other types of bread?

• While panettone adds a unique flavor, you can substitute other types of bread, such as brioche or challah, for a similar result.

2. How can I add more flavor?

• Feel free to enhance the custard with spices like cinnamon or nutmeg, or add ingredients such as chocolate chips, nuts, or dried fruit for added texture and flavor.

3. Can this dish be made in advance?

• Yes! You can prepare the bread pudding a day in advance. Simply cover it with plastic wrap and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

4. What can I do with leftovers?

• Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.

5. Is there a gluten-free option?

• You can try using a gluten-free bread instead of panettone, but the texture and flavor will vary. Look for gluten-free panettone if you want to maintain a similar taste.

Tips for Making the Perfect Panettone Bread Pudding

1. Use Day-Old Panettone: Slightly stale panettone will absorb the custard better than fresh, which can lead to a mushy texture.
2. Soak Time: Allow the panettone to soak in the custard mixture for at least 30 minutes before baking to ensure even flavor and moisture distribution.
3. Experiment with Flavors: Don’t hesitate to add chocolate chips, nuts, or seasonal fruits like apples or pears to make it your own.
4. Serve with Sauce: Consider serving with a warm vanilla sauce, caramel sauce, or even a fruit compote to elevate the dessert experience.
5. Garnish: A sprinkle of powdered sugar or fresh fruit on top can add a beautiful presentation.

Storage Tips

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
2. Freezing: If you want to freeze the bread pudding, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
3. Reheating: To reheat, cover with foil and place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.

Conclusion

This decadent panettone bread pudding is a delightful way to repurpose panettone into a rich and creamy dessert that everyone will love. With its comforting flavors and luxurious texture, it’s perfect for any occasion, whether it’s a holiday gathering, family brunch, or a cozy weeknight treat. Easy to make and utterly delicious, this recipe is sure to become a favorite in your home. So gather your ingredients and enjoy the process of creating this scrumptious dish that’s sure to warm hearts and satisfy sweet cravings!