Panettone Bread Pudding
This easy to make Panettone Bread Pudding is sweet, and melt in your mouth delicious! It's the perfect way to use up any leftover panettone from the holiday's.
Ingredients
- 8 cups panettone cubed
- ½ cup unsalted butter
- 2⅔ cups whole milk room temperature
- 2 cups heavy cream room temperature
- 9 large eggs room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 Tablespoon vanilla extract
Instructions
- Heat oven to 350℉.
- Line sheet pan with parchment.
- Spray a 9 inch x 13 inch casserole with cooking spray. Set aside.
- Place cubed panettone on prepared sheet pan.
- Bake until just starting to brown.
- Set aside to cool.
- Melt butter. Set aside.
- In a large bowl, whisk together milk, cream, eggs, sugar, salt, vanilla and melted butter.
- Place panettone in prepared casserole.
- Pour milk mixture over top of panettone.
- Let stand for 30 minutes, making sure to press bread down into milk mixture.
- Bake for 90 minutes, or until puffed and set. (You may need to cover it with foil after 45 minutes.)
Notes
- The ingredients must be at room temperature!
- Be sure to coat the bread ENTIRELY with the custard.
- If you’re having trouble keeping the bread down while trying to soak it, use a slightly smaller casserole to set on top of the bread to weight it down.
- Be careful when baking this casserole! It can be hard to tell when it’s done. When it’s puffed in the middle and you can’t see any more runny custard, that means it’s done.
- You may have to cover this casserole with foil to prevent over-browning.
Nutrition
Serving: 1sliceCalories: 1033kcalCarbohydrates: 93gProtein: 26gFat: 63gSaturated Fat: 37gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 481mgSodium: 904mgPotassium: 175mgSugar: 21gVitamin A: 2462IUVitamin C: 0.2mgCalcium: 207mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.