PANETONE BREAD PUDDING RECIPES
PANETTONE BREAD PUDDING RECIPE - ITALIAN.FOOD.COM
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.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
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.).
Nutrition Facts : Calories 511.9, FatContent 25.4, SaturatedFatContent 14.1, CholesterolContent 285.4, SodiumContent 166.6, CarbohydrateContent 63.3, FiberContent 0.1, SugarContent 62.2, ProteinContent 9.7
PANETTONE BREAD PUDDING RECIPE | MYRECIPES
Panettone, an Italian fruit-and-nut bread, is available around the holidays and is used to make this fragrant bread pudding. The panettone's filling provides most of the flavor, so just a little orange zest and vanilla will do.
Provided by MyRecipes
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325° F.Place the panettone in a large bowl. In a medium bowl, whisk together the cream, milk, eggs, yolks, sugar, zest, and vanilla. Pour over the bread cubes. Let soak for 5 minutes, stirring gently 2 or 3 times. Pour the mixture into a buttered 9-by-13-inch baking dish. Bake for 60 to 70 minutes. Serve warm.Tip: Panettone (a light, sweet Italian bread made with nuts and candied fruit) is available at most grocery stores during the holiday season. Or use challah or brioche instead and sprinkle in a handful of raisins.
Nutrition Facts : Calories 583.7 calories, CarbohydrateContent 62 g, CholesterolContent 330 mg, FatContent 33.4 g, FiberContent 2.1 g, ProteinContent 11.8 mg, SaturatedFatContent 17.2 g, SodiumContent 208.9 mg
More about "panetone bread pudding recipes"
PANETTONE BREAD PUDDING RECIPE | REAL SIMPLE
From realsimple.com
Reviews 2.5
Total Time 1 hours 30 minutes
Calories 583.7 calories per serving
Reviews 2.5
Total Time 1 hours 30 minutes
Calories 583.7 calories per serving
- Pour the mixture into a buttered 9-by-13-inch baking dish. Bake for 60 to 70 minutes. Serve warm.
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PANETTONE BREAD PUDDING RECIPE - NYT COOKING
If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
Calories 418 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
Calories 418 per serving
- In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
See details
PANETTONE BREAD PUDDING RECIPE | REAL SIMPLE
From realsimple.com
Reviews 2.5
Total Time 1 hours 30 minutes
Calories 583.7 calories per serving
Reviews 2.5
Total Time 1 hours 30 minutes
Calories 583.7 calories per serving
- Pour the mixture into a buttered 9-by-13-inch baking dish. Bake for 60 to 70 minutes. Serve warm.
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BREAD PUDDING RECIPE | BON APPÉTIT
Okay, so you just ate a a delicious slice of panettone, a buttery, sweet bread originally from Milan. Congratulations! Now you need to figure out what to do with the rest of it. Enter panettone bread pudding, i.e., the best way to consume all those leftovers. Or really, the best way to consume panettone in the first place.
From bonappetit.com
Reviews 4.9
From bonappetit.com
Reviews 4.9
- Scoop out portions of pudding and divide among plates. Drizzle with maple yogurt.
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PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER
We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 548 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 548 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
- Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
- Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
- Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
- Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
- Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
- Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
- Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!
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GIADA DE LAURENTIIS' PANETTONE BREAD PUDDING WITH AMARETTO ...
Giada De Laurentiis' Panettone Bread Pudding with Amaretto Sauce
From rachaelrayshow.com
From rachaelrayshow.com
- Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce and serve
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PANETTONE BREAD PUDDING RECIPE - NYT COOKING
If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
Calories 418 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
Calories 418 per serving
- In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
See details
PANETTONE BREAD PUDDING RECIPE | EPICURIOUS
Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.)
From epicurious.com
Reviews 3.8
Total Time 2 hr (includes standing and cooling)
From epicurious.com
Reviews 3.8
Total Time 2 hr (includes standing and cooling)
- Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.
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PANETTONE BREAD PUDDING RECIPE | INA GARTEN | FOOD NETWORK
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10 BEST PANETTONE BREAD PUDDING RECIPES | YUMMLY
Jan 10, 2022 · ground cinnamon, sugar, panettone, golden raisins, milk, powdered sugar and 5 more. Panettone Bread Pudding12Tomatoes. whipping cream, cinnamon, cornstarch, butter, sugar, whole milk and 8 more. Panettone Bread Puddingcento.com. milk, sugar, cinnamon, vanilla extract, panettone, salt, eggs and 1 more.
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PANETTONE BREAD PUDDING RECIPE - TODAY.COM
Dec 15, 2021 · 1½ cups heavy cream. 1/4 cup maple syrup, plus more for serving (optional) 1½ teaspoons vanilla extract. 1/2 teaspoon kosher salt. Chef notes. Everyone needs a good breakfast on Christmas ...
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PANETTONE BREAD PUDDING RECIPE - TODAY.COM
Dec 15, 2021 · Place all of the cubed bread pieces into the prepared baking dish. 3. In a large bowl, whisk the eggs until smooth and evenly combined. 4. Add the milk, heavy cream, maple syrup, vanilla and salt ...
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PANETTONE BREAD PUDDING - DINNER WITH JULIE
Dec 24, 2017 · Directions. 1. Spread the panettone cubes into a shallow, buttered 9- or 10-inch square baking dish and sprinkle with the raisins. In a large bowl, whisk together the eggs, milk, sugar, orange zest (if using) and vanilla. Pour over the bread and let stand for an hour, or cover and refrigerate overnight. 2.
From dinnerwithjulie.com
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WHAT'S COOKING: UNCLE GIUSEPPE'S MARKETPLACE'S PANETTONE ...
Dec 29, 2021 · Add cubed panettone and toss until all the all the liquid is absorbed. 4. With the butter grease a shallow casserole pan. 5. Fill the greased casserole pan with the Panettone mixture and cook at ...
From longisland.news12.com
From longisland.news12.com
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PANETTONE BREAD PUDDING • JUST ONE COOKBOOK
Dec 15, 2021 · Overview: How to Make Panettone Bread Pudding. The full printable/written recipe with step-by-step pictures is below. Make the custard mixture: Mix eggs, sugar, heavy cream, milk, and all the wonderful holiday spices for the holiday! Cut the panettone bread: Cut into 1-inch cubes. Assemble in the baking pan: Pour the custard mixture over the cubed panettone bread in the casserole dish and ...
From justonecookbook.com
From justonecookbook.com
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OVERNIGHT PANETTONE BREAD PUDDING RECIPE | JAMES BEARD ...
During the holidays, there's no excuse to let a store-bought panettone languish in its box. Take a cue from JBF staffer Victoria Jordan-Rodriguez and use the rich, brioche-like loaf to make bread pudding. Cut the panettone loaf into 8 to 10 evenly sized slices. Generously butter a 9” x 13 ...
From jamesbeard.org
From jamesbeard.org
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PANETTONE & EGG NOG BREAD PUDDING - TRADER JOE'S
Grease an 9 x 13 baking pan (or casserole dish) with butter or cooking spray; set aside. Remove panettone from packaging and chop into approx. 1-inch cubes. Place cut panettone in a large bowl and pour egg nog over the bread. Toss together until egg nog is mostly absorbed. Pour mixture into the greased pan and bake for about 40 minutes, or ...
From traderjoes.com
From traderjoes.com
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PANETTONE BREAD PUDDING - INSIDE THE RUSTIC KITCHEN
Dec 02, 2018 · Pour the creamy mixture all over the panettone then let it soak in for 5 minutes. Brush with melted butter and finally, scatter over some chocolate chunks or chips and bake in the oven for 40 minutes (photos 9-12).. Once it's baked let it stand for 5 minutes, dust with powdered sugar (icing sugar) then serve in bowls with some fresh whipped cream.
From insidetherustickitchen.com
From insidetherustickitchen.com
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PANETTONE BREAD PUDDING RECIPE - LA BELLA VITA CUCINA
Jan 06, 2019 · Prepare a second batch of egg-milk-cream-cinnamon-sugar custard sauce mixture with 3 more eggs (it helps solidify the bread pudding). Bake in a 350 F degree oven for 1 - 1/2 hours. Cover with foil for the last 30 minutes. Allow the bread pudding to rest for 20 minutes before serving.
From italianbellavita.com
From italianbellavita.com
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