panettone bread pudding
Desserts
Panettone Bread Pudding
One of the best things about sweet panettone bread pudding is its versatility. It’s delicious served warm right out of the oven, but it can also be served at room temperature or even cold. Top slices of the bread pudding with a dollop of homemade whipped cream or the best vanilla ice cream you can find. Warm slices of the bread pudding are delicious topped with sweet sauces, like caramel sauce, lemon dessert sauce or hard sauce made with nutmeg and rum.
Ingredients
- 6 large eggs, room temperature
- 1-1/2 cups heavy whipping cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1-1/2 pounds panettone bread, cubed
- vanilla ice cream or whipped cream, for serving
Directions
- Preheat oven to 350°. In a large bowl, whisk together eggs, cream, milk, sugar, butter, vanilla extract and salt. Gently toss in bread; let stand 15 minutes or until bread is softened.
- Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 40-45 minutes. Serve warm, with ice cream or whipped cream, as desired.
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