Panettone Bread Pudding

25m
Prep Time
45m
Cook Time
1h 10m
Ready In

Recipe: #4016

January 12, 2012

Categories: French Toast



"Panettone makes a wonderful bread pudding but it also makes great French Toast. This recipe comes from Giada on the Food Network. I added the vanilla and salt. It is yummy served with a simple syrup."

Original is 8 servings

Nutritional

  • Serving Size: 1 (208.7 g)
  • Calories 354.1
  • Total Fat - 15.6 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 242.5 mg
  • Sodium - 275.1 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 1.5 g
  • Sugars - 31.7 g
  • Protein - 8.9 g
  • Calcium - 101.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

BREAD PUDDING: Lightly butter a 9x13 baking dish and in it, arrange the cubes of cut bread.

Step 2

In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt

Step 3

Pour the custard over the bread cubes and press to gently submerge; let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead, covered and refrigerated.

Step 4

Bake in a 350 oven till the pudding puffs and is set in the center--about 45 minutes; cool slighly and then spoon into bowls and serve.

Step 5

SIMPLE CINNAMON SYRUP: Combine water and brown sugar in a heavy saucepan; boil over high heat stirring till the sugar is dissolved; continue boiling till it reduces to 1 cup which will be about 10 minutes.

Step 6

Remove from heat and whisk in cream and cinnamon; keep warm till ready to serve. It may be made ahead and kept in refrigerator but warm it up before serving.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use a good quality panettone for this recipe.
  • If using pre-cut bread cubes, make sure they are 1-inch in size.

  • Substitute almond milk for whole milk: This substitution is a great way to make the dish vegan-friendly and reduce the amount of saturated fat in the recipe.
  • Substitute coconut sugar for white sugar: Coconut sugar is a healthier alternative to white sugar, as it has a lower glycemic index and contains trace minerals. It will also give the dish a slightly different flavor.

Chocolate Chip Panettone Bread Pudding Add 1 cup of semisweet chocolate chips to the custard mixture before pouring it over the bread cubes. Bake and serve as directed.



Roasted Asparagus with Parmesan: Roasted asparagus is the perfect side dish to the Panettone Bread Pudding. The crunchy texture of the asparagus complements the creamy texture of the pudding. The Parmesan cheese adds a salty and nutty flavor to the asparagus, making it a great accompaniment to the sweet bread pudding.


Caramelized Onion and Mushroom Tart: This savory tart is the perfect accompaniment to the Panettone Bread Pudding. The caramelized onions add a sweet and smoky flavor to the tart, while the mushrooms provide a meaty texture. The combination of the sweet and savory flavors pairs perfectly with the pudding, creating a delicious and balanced meal.




FAQ

Q: How long does it take to make the Panettone Bread Pudding?

A: The Panettone Bread Pudding takes about 45 minutes to bake. It can be prepared 2 hours ahead of time and refrigerated. The Simple Cinnamon Syrup takes 10 minutes to make.



Q: What type of pan should I use for the Panettone Bread Pudding?

A: You should use a 9-inch square baking pan for the Panettone Bread Pudding. Make sure it is greased or lined with parchment paper.

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Fun facts:

Fun Fact 1: Panettone is an Italian sweet bread that originated in Milan in the 15th century. It was developed by a nobleman's cook, Toni, and the name is a combination of his nickname and the word “bread”.

Fun Fact 2: Giada de Laurentiis, the celebrity chef who created the recipe for Panettone Bread Pudding, is the granddaughter of Dino de Laurentiis, the famous Italian film producer who produced films like King Kong and Serpico.