Panettone "Bread" Pudding Recipe
3 Extra Cheesecakes Available Today
Burnt Basque Cheesecake:
Happy Holidays Friends!
I have 1 6-inch Burnt Basque Cheesecake that needs a home, $30. I also have 2 6-inch Vanilla Bean Burnt Basque Cheesecake available for pick up today, Tuesday, December 19th. Please text me at 614-975-1712 to claim.
Due to popular demand, I added a couple more slots to this weekend!
PANETTONE “BREAD” PUDDING RECIPE:
This is a delicious and super EASY recipe for stale uneaten Panettone. It’s the season when some of us are either baking or buying too many panettones we inevitably forget about.
Customize: You can also add a shot of whiskey or fortified wine, apples, raisins, nuts, etc! For a more custardy pudding you can add more egg or egg yolks. I like my panettone pudding creamy! You do you.
Ingredients:
500 grams panettone, cut or torn into 2-inch cubes
500 grams or 2 and 1/4 cups whole milk
50 grams or 1/4 cup sugar
28 grams or 2 tablespoons unsalted butter
1 egg
Pinch Kosher Salt
2 tablespoons heavy cream
Method:
Preheat the oven to 375 degrees and butter an 8 by 8 inch baking dish, fill with cubed panettone, and set aside.
To a small saucepan add milk, sugar, butter and salt. Cook over low heat just until the butter melts, let cool.
Add an egg to the cooled milk mixture and whisk until fully incorporated.
Pour mixture over panettone and let sit in the fridge for 30 minutes to an hour.
Drizzle with heavy cream and bake for 35 to 45 minutes, or until the top is a deep golden brown. Enjoy warm or at room temperature.
As you can see in the video, we couldn’t wait until it cooled a little to eat it. Don’t be like us and let it cool down a little before eating. This is one of the most comforting dishes and it’s perfect for the cold weather. A little bowl of warm panettone pudding, a good book, and some instrumental music playing in the background is my definition of a perfect evening.
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