Panettone Bread Pudding
A holiday twist on classic bread pudding, this recipe uses panettone bread.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
*If unavailable, substitute with a loaf of brioche and add ½ cup raisins or currants, ⅓ cup additional sugar and 2 tablespoons orange zest into the egg/milk mixture.
Sauce
- 4 tablespoons butter
- 2 tablespoons flour
- ⅓ cup sugar
- 1 cup half-and-half
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch casserole pan.
- Tear the panettone and layer it evenly in the baking dish.
- In a medium bowl, whisk together eggs, milk, sugar, vanilla and salt. Pour egg mixture over the panettone.
- Cover dish with foil and bake for 45 minutes. Remove foil, and bake until lightly browned and center is set, about 15 minutes. Remove from oven.
- While cooling, melt butter and flour in a medium-sized saucepan over low heat. When bubbly, stir in half-and-half. Whisk until thick. Stir in vanilla and sugar. While warm, spoon over bread pudding.
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