PANETTONE BREAD PUDDING RECIPES

Name: Panettone Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-10 serving(s)
Ingredients: 1 (1 lb) panettone (crusts trimmed and cut into 1-inch cubes); 8 large eggs; 1 1/2 cups whipping cream; 2 1/2 cups whole milk; 1 1/4 cups sugar; 1/2 teaspoon vanilla; 1/8 teaspoon salt; 1 cup water; 1 cup packed dark brown sugar; 2 tablespoons whipping cream; 1/2 teaspoon cinnamon

PANETTONE BREAD PUDDING RECIPE - ITALIAN.FOOD.COM

Panettone Bread Pudding Recipe - Italian.Food.com image

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

Ingredients

1 (1 lb) panettone (crusts trimmed and cut into 1-inch cubes)
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon cinnamon

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 | EPICURIOUS

Panettone Bread Pudding Recipe | Epicurious image

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.)

Provided by Tony Oltranti

Total Time 2 hr (includes standing and cooling)

Cook Time 30 min

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup golden raisins
1/4 cup brandy, heated
1/2 stick unsalted butter, softened
1 pound panettone, sliced 1 inch thick
3/4 cup sugar
3 large eggs, lightly beaten
2 1/2 cups half-and-half
2 tablespoons pure vanilla extract
Accompaniment: lightly whipped heavy cream

Steps:

Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
Whisk together remaining ingredients.
Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
Preheat oven to 350°F with rack in middle.
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 - 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.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 511.9 per serving

Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).

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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.
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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.

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From foodandwine.com
Reviews 4
Total Time 2 hours 30 minutes

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.

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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)

Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.

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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.
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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 548 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
2. 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.
3. 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.
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8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
9. 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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Step 2. Place the panettone in a large bowl. Step 3. 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. Step 4. Pour the mixture into a buttered 9-by-13-inch baking dish. Bake for 60 to 70 minutes.
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