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Bread Pudding Recipe:
The Bread (Panettone) Makes A Big Difference
Bread pudding was originally a way to use stale bread. But the dish is so delicious, who wants to wait for the bread to go stale? Bread cubes are drenched in a mixture of milk, eggs, sugar, vanilla and spices—similar to French Toast but with much more custard. Bread pudding can be baked plain or with any combination of fruits and/or nuts. White bread, brioche, challah, panettone or other bread can be used. The dish can be served hot or cold, with or without whipped cream or a sauce, such as hard sauce or custard sauce.
Try this recipe, which is courtesy of Bauducco Panettone. Click on the black links below to view the other pages. Learn more about panettone.
Panettone Bread Puddinng
Recipe yields two servings.
- 6 ounces panettone, thinly sliced
(about 8 slices)
- 2 cups whole milk
- 3/4 cup sugar
- 1 cup heavy cream
- 1/4 cup rum
- 1/4 cup Marsala wine
- 3 eggs
- 2 teaspoons grated orange zest
- 1/2 teaspoon cinnamon
- Confectioners’ sugar
Turn a panettone into a delicious bread pudding. In addition to classic panettone with candied fruit, there’s panettone with chocolate chunks.
- Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Layer the panettone slices in the baking dish.
- In a medium saucepan over medium-low heat, combine the milk and sugar. Bring the mixture to a simmer, stirring to dissolve sugar.
- Remove from heat and add the heavy cream, rum and Marsala wine.
- In a bowl, beat together the eggs, orange zest and cinnamon. Slowly stir in the milk mixture. Pour the mixture over the panettone slices, pressing the panettone down to keep it submerged. Let stand 10 minutes.
- Place the baking dish in a larger roasting pan to create a bain-marie. Pour hot water around the baking dish to a depth of 1 inch. Bake for 30 minutes, or until a toothpick inserted midway into the pudding comes out clean and the top is golden. Cut into squares. Serve warm or chilled, sprinkled with confectioners’ sugar.
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Continue To The Next Recipe: Panettone French Toast
DO YOU KNOW...
Marsala is a city in Sicily. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages—similar to Port and Madeira. Even though wine for export is made that way because of its popularity in foreign markets, the Marsala drunk by the locals is most often a conventional red wine.
Recipe courtesy Bauducco Panettone. All other materials