Panettone Bread Pudding
- 1.5 Tbsp unsalted butter
- 3 cups heavy cream
- 8 extra-large egg yolks
- 2/3 cup real maple syrup
- 1 Tbsp vanilla extract
- 1 Tbsp cinnamon
In this recipe, Bauli Panettone turns into a silky custard that contrasts with a generous expanse of lovely golden brown crispness on top. Baking it in a “water bath” keeps it moist.
Serve this elevated but easy twist on bread pudding after Easter dinner, or simply as the ultimate comfort food.
- Powdered sugar
- Whipped heavy cream
- Fresh mint
Preheat oven to 325°.
Remove crust from the Panettone and cut into 1" squares.
On a large baking sheet, arrange the Panettone squares in an even layer, and place in center of oven. Bake until crisp and lightly toasted. Remove from oven and transfer to a buttered 8"x10"x2" dish.
In a large mixing bowl, whisk the egg yolks, maple syrup, vanilla and cinnamon until fluffy. Add the cream and whisk until well blended. Pour mixture over the toasted Panettone squares and set aside until soft and thoroughly soaked with the custard, turning them occasionally.
Cover the baking dish with buttered foil, piercing foil with a few small holes to allow steam to escape. Set the pudding inside a larger baking dish and then place in oven, adding hot water to the larger pan until it reaches halfway up. Bake for about 1 hour or until the custard is just set—an inserted toothpick should come out clean. Remove dish from water bath and place on a rack to cool slightly.
Dust with powdered sugar and cinnamon, and cut into 2½" squares. Top each with a dollop of whipped cream and a sprig of mint, if it’s in season.