Panetonne Bread Pudding
Panetonne – a traditional Italian sweet bread – is must for any Christmas celebration, but what do you if you’ve got leftover loaf? Plenty! With just a few additional ingredients, there’s no need to waste any of this classic Christmas treat. A bread pudding is a great way to use up any leftover bread but especially when that bread is already amazing on its own! Halfway between naughty and nice, this panetonne is bathed in a rich custard and fortified with a shot of rum. We love it served warm with vanilla ice cream, whipped cream, or even warm caramel sauce!
- Serves: 4-6 servings
- Prep Time: 1 hour-Overnight
- Cook Time: 30-35 minutes
Ingredients
- 1 Panetonne Loaf, cut into 1 inch cubes
- 4 Eggs, well beaten
- 1 1/2 c. Heavy Cream
- 1 tsp. Cinnamon
- 1 tsp. Vanilla Extract
- 1/4 c. Dark Rum (optional)
- 2/3 c. Sugar
- 1/2 c. Raisins
- 1/2 tsp. Salt
- Whipped Cream, Caramel Sauce (for serving)
- 6 tbsp. Unsalted Butter, divided
Instructions
In a large mixing bowl, whisk together eggs, cream, cinnamon, vanilla, rum, sugar, and salt. Add panetonne cubes and raisins to custard mixture, and stir until combined. Thoroughly grease a medium-sized casserole dish with 2 tablespoons of butter, then pour in panetonne mixture, pouring any remaining custard over top. Cover tightly with plastic wrap, and refrigerate for at least 1 hour or overnight.
When ready to bake, preheat oven to 375 degrees, and remove pudding from fridge. Uncover, and top with chunks of remaining butter. Bake for 30 to 35 minutes or until a very sharp knife inserted in the center comes out clean. Serve warm topped with whipped cream and/or caramel sauce.
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