PANETTONE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
- Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
- In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
- Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
EGGNOG-PANETTONE BREAD PUDDING
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
- For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
- Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
- Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
- Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
- Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
- To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
PANETTONE PUDDING
This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
- Cut 250g panettone into wedges, leaving the crusts on.
- Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
- In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
- Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
- Dust with icing sugar and serve with spoonfuls of whipped cream.
Nutrition Facts : Calories 520 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE
This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast.
Provided by Lizzie Mac
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h
Yield 6
Number Of Ingredients 19
Steps:
- Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
- Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
- Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
- Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
- Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
- In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
- Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.
Nutrition Facts : Calories 971.6 calories, Carbohydrate 97.1 g, Cholesterol 302.5 mg, Fat 61.7 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 35 g, Sodium 416.9 mg, Sugar 76.1 g
PANETTONE BREAD PUDDING
Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Recipe #261437, it is yummy. Serve it with a simple syrup.
Provided by Mimi in Maine
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- BREAD PUDDING:.
- Lightly butter a 9x13 baking dish.
- Arrange the cut bread cubes in prepared dish.
- In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
- Pour the custard over the bread crumbs 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; cover and refrigerate).
- Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
- Cool slightly.
- Spoon into bowls, drizzle with warm syrup and serve.
- CINNAMON SYRUP:.
- Combine the water and brown sugar in a heavy saucepan.
- Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
- Remove from the heat and whisk in the cream and cinnamon.
- Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).
PANETTONE BREAD PUDDING WITH VANILLA CREAM SAUCE
Make and share this Panettone Bread Pudding With Vanilla Cream Sauce recipe from Food.com.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Bread Pudding:.
- Preheat oven to 350 degrees.
- Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
- Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
- Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
- Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
- Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
- Bake, covered, for 1 hour or until golden and bubbly.
- Vanilla Cream Sauce:.
- Whisk whipping cream, sugar and flour in a small saucepan.
- Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
- Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
- Remove from heat and stir in vanilla.
- Spoon over individual portions of bread pudding and serve warm or at room temperature.
PANETTONE BREAD PUDDING WITH CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the syrup:
- Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.);
- To make the bread pudding:
- Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
- In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
- Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.
EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE
A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
- Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
- Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
- Sprinkle pecans on top.
- Bake at 350 degrees F for 45 minutes to 1 hour.
- Brandy Sauce:.
- Place all brandy sauce ingredients in sauce pan.
- Heat gently and stir often. Don't over cook- only about 5 minutes.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!
Nutrition Facts : Calories 409.3, Fat 26.1, SaturatedFat 12.3, Cholesterol 121.5, Sodium 127.9, Carbohydrate 37.1, Fiber 0.9, Sugar 33.9, Protein 4.7
PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE
HOLY smokes is this amazing! My first attempt making bread pudding. This is nice and firm and not mushy & custard-like. Just the way I like it! Be sure to use stale bread & a shallow pan 9x13. The day before, slice your bread into 4 big chunks and allow it to dry out. Another great recipe from my Italian Gourmet cooking class. This can be made and baked 2 days ahead of time. Cover, chill and reheat before serving. Cooking time is resting and baking. This is easy to make. The only part that may be a bit difficult is making the caramel. I made it for the first time with ease. Brandy/Whiskey Sauce recipe from Chef Brian Kiepler, Nick & Stef's Steakhouse - LA, CA
Provided by Chicagoland Chef du
Categories Dessert
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
- Meanwhile,heat a heavy skillet over medium heat.
- Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
- Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
- Butter your baking dish or use nonstick spray.
- Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
- Scatter the raisins over the top of the torn bread.
- Pour in egg mixture. Press the bread into the egg mixture using your hands.
- Let stand for 30 minutes, press the bread down into the egg mixture.
- Place the baking dish in the middle of the preheated oven.
- Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
- SERVING SUGGESTIONS:
- Serve warm or at room temperature.
- For a more rustic look, spoon into your individual serving dishes.
- Top with Brandy sauce & a dollop of whipped cream (recipe below)
- WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
- BRANDY CARAMEL SAUCE.
- Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
- DO NOT STIR at any time!
- Pour water into a heavy bottom 2 quart saucepan w/ lid.
- Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
- Cover the pan and bring the mixture to a boil over high heat.
- Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
- Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
- Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
- NO STIRRING necessary!
- Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
- Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
- Cool to desired temperature, it will thicken as it cools.
- Drizzle over bread pudding.
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- 1) Stagger the panettone slices in a large buttered baking dish (a 9x13 will work for this or a bit smaller) set aside while you make the custard.
- 2) In a large bowl (or large measuring cup) whisk together the milk, cream, eggs, sugar, vanilla and salt, gently pour over the panettone, set aside to soak for about an hour.
- 3) After an hour, bake in a 350 degree oven for an hour or until set (cover with foil if the center is still too runny but the top is getting too much color) allow to set and rest for 20 minutes before serving and meanwhile, make the sauce.
- 4) In a saucepan, add all the ingredients for the sauce except for the vanilla, bring to a boil, let it slowly bubble away for about 5 minutes, remove from the heat, add the vanilla, give it a stir to combine then pour into a little jug or bowl and serve over the panettone.
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- 1) Stagger the panettone slices in a large buttered baking dish (a 9x13 will work for this or a bit smaller) set aside while you make the custard.
- 2) In a large bowl (or large measuring cup) whisk together the milk, cream, eggs, sugar, vanilla and salt, gently pour over the panettone, set aside to soak for about an hour.
- 3) After an hour, bake in a 350 degree oven for an hour or until set (cover with foil if the center is still too runny but the top is getting too much color) allow to set and rest for 20 minutes before serving and meanwhile, make the sauce.
- 4) In a saucepan, add all the ingredients for the sauce except for the vanilla, bring to a boil, let it slowly bubble away for about 5 minutes, remove from the heat, add the vanilla, give it a stir to combine then pour into a little jug or bowl and serve over the panettone.
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