My F&W
quick save (...)

Panettone Bread Pudding

  • ACTIVE: 30 MIN
  • SERVINGS: 12
  1. 2 pounds panettone, sliced 1 1/2 inches thick
  2. 1 stick (4 ounces) unsalted butter
  3. 3 large eggs
  4. 1 cup sugar
  5. 2 teaspoons pure vanilla extract
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon freshly grated nutmeg
  8. Pinch of salt
  9. 2 cups heavy cream
  10. One 12-ounce can evaporated milk
  1. Preheat the oven to 400°. Butter a 2-quart baking dish. Toast the panettone on the oven racks for 8 to 10 minutes, or until golden; cut into 1 1/2-inch cubes and transfer to the prepared baking dish.
  2. In a saucepan, cook the butter over moderately low heat until nutty and the milk solids are brown, 4 to 5 minutes. Toss the butter with the panettone.
  3. In a medium bowl, using an electric mixer, beat the eggs and sugar at medium speed until pale and thick, 2 minutes. Beat in the vanilla, cinnamon, nutmeg and salt, then beat in the heavy cream and evaporated milk. Pour the custard over the panettone; let stand for 1 hour, gently tossing now and then, until the custard is absorbed.
  4. Preheat the oven to 400°. Bake the bread pudding for 25 to 30 minutes, until the top is golden and the custard is set. Let cool for 30 minutes before cutting into squares.
Make Ahead The pudding can be refrigerated overnight. Rewarm before serving. Serve With Vanilla ice cream.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.