Panettone Bread Pudding

When everybody is home for the holidays it is good to have a few recipes especially for desserts. You should be starting to see Panettone in the grocery stores about now. What is Panettone? It is light and airy cake that is slightly sweeter than regular cake and studded with dried fruits. It can eaten as is or toasted slightly. Of course it is great for French Toast and some delicious bread pudding.

I have been wanting to make some bread pudding with those delicious bright yellow yoked eggs our chickens have been giving us. It is very easy to put together and I followed David Lebovitz's recipe. The taste and the ease with which this comes together you'd be making it over and over.
I halved the recipe, if you use the 9 cups of bread cubes you'd get a nice thick slab of pudding.

The 2 ingredient ice cream is a perfect accompaniment for this bread pudding. Make it the previous day :) so the pudding can be enjoyed without any delay.

Here is the recipe in pictures.

Spread the cubed Panettone on a cookie sheet and roast it in a preheated 350F oven till it is browned turning it over 3 or 4 times.
In a 9" inch cake pan add butter and 1/3 cups of sugar. Put it on the stove top and let the butter melt. Spread the butter sugar mixture so it coats the pan.
Take the eggs, 1/4 cup of sugar in a vessel and using an egg beater beat it till it is nice and fluffy.
Add milk to the egg mixture and mix it in.
Arrange the roasted bread pieces on the surface of the cake pan over the sugar butter mixture.
Place the cake pan in a bigger tray and fill it with hot water so it goes half way up the cake pan. Bake in a preheated 350F oven for 20-25 minutes.
Let sit for 30 minutes and then cut and serve.

Panettone Bread Pudding
Preparation Time: 20 minutes
Baking Time: 25 minutes
Ingredients

1. 4 cups of Panettone Bread Cubes (I used a little less than half of a Panettone)
2. 1/3 cups + 1/4 cups of raw sugar
3. 3 Eggs
4. 1 1/2 cups of 2% milk
5. 1 1/2 tbsp of butter (I used salted butter)
6. a pinch of salt if using unsalted butter
7. 1/4 tsp of vanilla extract

Method

1. In a cookie sheet spread the Panettone cubes and let it brown in a preheated 350F. Turn it to make sure they brown evenly, a couple of times or so. This should take between 10-15 minutes.
2. When the bread is being toasted, take a 9 inch cake pan add the 1/3 cup of raw sugar and the butter and place it on a burner and warm it till the butter melts. Spread it evenly with a spatula.
3. Arrange the toasted bread in the cake pan over the butter sugar mixture so it covers the surface of the cake pan.
4. In a bowl add the eggs, vanilla and the sugar and whisk it so it becomes nice and fluffy. Now slowly add the milk into the egg mixture and let it mix in.
5. Pour the milk, egg mixture on top of the bread cubes.
6. Place the cake pan in a bigger pan and fill it with hot water to reach half way up the cake pan.
7. Bake in the 350F oven for 20-25 minutes till it is not wobbly but the center is still moist should not be overcooked. Let it rest for 30 minutes.
8. The caramelized sugar at bottom can be spooned over or invert the bread pudding and then cut and serve.
Slice and serve warm with a scoop of ice cream or whipped cream on top. Bread Pudding stays in the fridge for a week.

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