Panettone Bread Pudding.
I LOVE Panettone. It’s probably more like a ridiculous obsession but so be it. When I first see them during the holidays I’m practically giddy. I stock up, so I can enjoy a slice, or two or three for breakfast with my cappuccino.
Then I can make things with them like this incredibly decadent and delish Panettone bread pudding or Cheat’s Sponge Cake with Summer Berries and Cream (it also makes wicked french toast but that’s another post).
If you’re looking for a super easy dessert then bread pudding is a great choice. The hard part is unwrapping the perfectly packaged Panettone and cutting it into cubes. Or maybe it’s the whisking and pouring? As you can tell it’s pretty hard. Slice, dice, pour, bake and wait. That’s about all folks.
If you want to get really fancy (and why wouldn’t you want to right?) dust the baked bread pudding with Dixie Crystal’s powdered sugar (have you seen that cute shaker in the store?) or top with a honking dollop of vanilla bean ice cream. Either way go grab that Panettone in your pantry and put it to good use.
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- 32 ounce Panettone
- 3 tablespoons unsalted butter - room temperature
- 2 eggs
- 2 tablespoons sugar
- 1 1/2 cups milk
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/4 cup California golden raisins
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cinnamon
- Dixie Crystal's powdered sugar - to dust
- Preheat oven to 350 degrees.
- Spray an oven proof casserole dish with non-stick cooking spray. Set aside.
- Slice Panettone into approximately 1" slices. Spread butter on to top of each slice and then cut into cubes. Transfer cubes to casserole dish.
- Into a medium bowl add: eggs, sugar, milk, cream, vanilla, raisins, nutmeg and cinnamon. Whisk together to combine. Pour mixture over Panettone.
- Bake for approximately 30-35 minutes OR until top is slightly golden and liquid has set.
- Dust with powdered sugar.