Saturday, January 1, 2011

Panittone Bread Pudding

Panittone is a delicious Italian sweet bread which is traditionally sold during the Christmas/New Year Holiday. Panittone originated in Milan, Italy. It contains candied orange, citron, and lemon zest, as well as raisins. It's perfect for gift-giving during the holidays because it comes in it's own colorful box with a ribbon handle. A nice treat when served with espresso.

If any of you have received a Panittone for Christmas and want to try something a little different....make Panittone Bread Pudding.

We have until Monday before all of our New Year resolutions officially kick in. This Panittone Bread Pudding recipe is easy and delicious. Great served warm with a little vanilla ice cream on the side.

Panittone Bread Pudding

  • 1 (1-pound) loaf pannettone bread, crusts trimmed, bread 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
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 and serve.

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