December 23, 2008

Panettone Bread Pudding

You know how sometimes you are introduced to something new, and then you see it just everywhere and wonder how you went so long without knowing it even existed? This is my experience with Panettone. Panettone is a beautiful Italian cake that I've seen many people blog about and is all over the grocery stores and bakeries, but up until about a month ago I didn't even know there was such a thing. 

It really caught my attention when I saw Ina making this bread pudding with it on the Food Network. I've never really been a big bread pudding fan, but Brad and I had just recently had an amazing version at a local Mexican restaurant, so I guess I was in the mood.

It is delicious!! The almond and vanilla extracts give it an amazingly rich flavor. It made me immediately think of amaretto. It also looks beautiful with the little pieces of dried fruit and makes enough for the whole family. This would be the perfect ending to a holiday meal. We ate it after it had been out of the oven for about 30 minutes, so it was still warm, with a big scoop of vanilla ice cream. I'm using every once of self control trying to restrain myself from running to the fridge and stealing a little bit more!

I hope you and your family and friends have a wonderful and safe holiday. See you in the New Year!!

Adapted from Barefoot Contessa  - Ina Garten

1 Italian Panettone, brown outer crust removed
Unsalted Butter, for greasing the dish
3 extra-large Eggs
8 extra-large Egg Yolks
5 cups Half-and-Half
2 tsp Vanilla Extract
2 tsp Almond Extract
1/3 cup Sliced Almonds
  • Preheat oven to 350℉.
  • Cut Panettone into 1-inch cubes and spread out on a baking sheet.
  • Toast cubes for about 10 minutes, or until lightly browned.
  • Grease a 9x13 in. baking dish with the butter, and place bread cubes inside.
  • Whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar.
  • Pour mixture over bread and allow to soak for 10 minutes.
  • Scatter almonds on top.
  • Place baking dish inside a larger dish.
  • Fill larger dish with hot tap water until it comes about halfway up baking dish.
  • Cover the entire thing with aluminum foil with a few holes cut in it so that it vents.
  • Bake for 45 minutes, being careful not to spill any water into the actual baking dish.
  • Remove aluminum foil and bake for and additional 45 minutes or until light golden brown and the custard is set.
  • Allow to rest for 15 minutes before serving (best warm or room temperature).

10 comments:

Elra said...

This bread pudding sounds heavenly. What a coincidence, I just put my 2 batches of panettone in the oven, and this pudding is going to be perfect for left over panettone, if there is any left.
Delicious.
Have a wonderful season,
Elra

Aimée said...

Yum yum!Perfect holiday meal! I hope we have some leftover panettone for this.

Grace said...

it seems like there's always panettone leftover in my house (we can only eat so much), so this is a terrific use for it!
happy holidays to you and yours!

Maria said...

looks so good! Happy holidays!!

Emily said...

Yes, yes, yes! I wanted to make panettone bread pudding SO much for Christmas, but I didn't get around to it.

Love it!

Culinarywannabe said...

Hi Elra - I'm sure there won't be any leftovers! :)

Hi Aimée - I'm sure you won't have any leftovers either, but this is super yummy if you do!

Hi Grace - Thanks, and hope you had a wonderful holiday as well!

Hi Maria - Thanks!!

Hi Emily - I would take this for dessert any time of the year!

Stacey Snacks said...

Hey Panettone Girl,
Great minds think alike!
A bit different, but all in the same!
I think 5 other of my favorite bloggers made something w/ panettone this week!
tis the season!
Stacey Snacks

Ari (Baking and Books) said...

Panettone bread pudding - that must taste so good. Yum!

Blushing hostess said...

Hello!
Thank you so very kindly for visiting Blushing Hostess! I know what you mean about dessert but I have found these tactics to be lifesavers for leftovers: If there is just Josh and I, I make individual servings and freeze them if it suits. When we are in the south, it is indeed easier to make food-friends than in NY but, evenutally I always find other foodies who will like the extra portions. Or, in ny ol' working days, I put them in the kitchen at work or took them to the local food bank or shelter, or dry cleaner. Someone's day can always be a little sweeter and here is hoping they pay it forward! Be well, The Hostess

Culinarywannabe said...

Hi Stacey - After eating my first panettone last week, I understand why everyone is crazy about it!

Hi Ari - Our house liked it! :)

Hi Blushing Hostess - I'm sure your co-workers and dry cleaners LOVED you!! Make smaller portions probably would be the sensible solution, and keep us from eating too much. Thanks!