I think bread pudding is one of my favourite things on earth. I love it sweet and I love it savoury. The cool thing about it is it can pretty much be made with any bread or anything bread like. Croissants, sourdough, brioche and even banana bread. YES!
It makes perfect sense that dense and delicious Panettone is perfect for bread pudding. If you are hosting a holiday brunch or want a super decadent dessert to wow your people, this fits the bill.
I don’t think I ever tried Panettone before I met my Italian husband. I think someone brought it over as a hostess gift and when I unwrapped it I fell in love. Sweet and decadent, I can only compare it to challah or Greek Easter bread as far as the texture, but the addition of candied citron and orange give it an aroma that is distinctly Christmas. I get excited when I see them in the grocery store in their infinite varieties and festive packaging. Funny enough, Peter isn’t crazy about it and I’ve never had one at my in-laws. For me it’s a holiday staple and when I see them on special I stock up and freeze them so I can enjoy after the holidays. A slice toasted with some butter is heavenly or even try it for French toast.
Buy the most inexpensive panettone you can find for this recipe. Plain or traditional with the citron and raisin work perfectly. Serve it with premium vanilla ice cream to take it over the top. P.S. the husband AND the Italian in-laws love this recipe 💕
Prep time: 1 hour
Baking time: 45 minutes
2 cups heavy cream (35%)
2 cups milk
1/2 cup granulated sugar
1 tsp bourbon
1 cup chocolate chips or chunks
Preheat oven to 350 degrees
Peel all of the paper from the panettone (don’t forget the bottom!) . Slice into 1 inch thick slices and cube each slice. Place bread on a baking sheet and toast for 15 minutes. Remove from oven and let cool at least 10-15 minutes.
Reduce oven temperature to 325.
In a large bowl lightly beat the eggs with a whisk. Add cream, milk, bourbon, sugar and combine well.
Grease a 9 x 13 baking dish
Place toasted panettone cubes into the baking dish and cover with egg mixture. It’s really important that the bread soak in the custard so use your hands and make sure that everything is covered well. Let sit for 30 minutes. Add chocolate chunks on top and bake for 45 minutes on the centre rack. Let cool before serving Can be eaten slightly warm or at room temperature. Keeps refrigerated for 2 days.