This delicious panettone bread pudding can be served as a Christmas breakfast or a holiday dessert. Warm and fresh from the oven, dust it with powdered sugar and drizzle each serving with a bit of easy homemade amaretto sauce or vanilla creme anglaise.
PREP TIME 20 minutesminutes
SETTING TIME 30 minutesminutes
COOK TIME 43 minutesminutes
YIELD 10servings
Ingredients
1loaf panettone breadcut into 1-inch cubes
8eggs
1 1/2cupsheavy cream
2 1/2cupsmilk
1 1/4cupssugar
1tspvanilla
1/2tspalmond extract
1/2tspcinnamon
1/2cupsliced almonds
Instructions
Grease a 9 x 13-inch baking pan with softened butter all around the bottom and sides. Scatter the cubes of panettone evenly across the baking dish.
In a large mixing bowl, whisk together the eggs, cream, milk, sugar, extracts, and spices. Pour the mixture over the panettone and gently press down on the bread cubes to submerge them in the custard.
Let the bread pudding stand for 30 minutes before baking or you can cover it with plastic wrap and store in the fridge for up to 2 hours.
Sprinkle the sliced almonds over the top of the pudding.
Preheat the oven to 350°F.
Bake the bread pudding for 45 minutes or until it has puffed up and is set in the center. Serve while it is still warm.
Recipe Notes
Overnight Casserole Instructions:If you want to prepare this the night before for a holiday or special brunch, you can grease the baking pan and scatter the bread. Cover with plastic wrap and keep on the counter.Whisk together the custard mixture and store separately in the fridge. Pour it over the prepared bread in the morning and bake as instructed.