Monday, January 17, 2011

Panettone Bread Pudding

I am obsessed with panettone.  OBSESSSSSSSSSSSSED.  My previous food obsessions have ranged from couture dark chocolates to Brussels sprouts, but panettone is an exceptionally obsessive obsession for me at the moment.  And why wouldn’t it be, this perfect hybrid of cake and challah is delicious!  Next to my laptop as I type right now are the sad remains of a hollowed out panettone wrapper that I’ve single handedly been picking at for just over a day.  I only wish I had been this obsessed when I was actually on vacation in Italy where my current maniacal drive towards egg bread could have at least gone to some good use.  Instead, I’m relegated to the aisles of Safeway and Trader Joe’s around Christmastime for my panettone partaking.  Sure I can glimpse at the lux offerings of Dean and Deluca but unfortunately the $40 price tags make my sampling of the delicacies cost prohibitive.  For those of you looking for a recipe for what to do with this bread (which at this point in the year you likely either have left over or can find on major sale) I’ve simplified a good recipe.  I don’t usually do too much with a panetonne besides this bread pudding and I think that’s because what I love so much about this little babke is that it looks and tastes like it was shipped all the way across the ocean especially for me straight from the heart of a warm little kitchen in Italy, and so it's perfect just the way it is.   

Panetonnes are always wrapped in this parchment paper that ensures they stay moist and fresh.  The sweet bread (like challah) is dotted with currents, raisins and other little dried fruits that keep you guessing at what old world marvel of a fruit got itself dried and plopped into your little panettone.  Now if you only bought one of these this season, please, EAT IT JUST AS IS.  And savor every moment.  But if you’re like me and the Christmas season compels you to line your cupboards with the pretty red parcels, then by all means sacrifice one for this Panettone Bread Pudding.

Panettone Bread Pudding

1 panettone bread
3 eggs
3 egg yolks
1 pint (2 cups) half and half
1 tsp. vanilla
¼ cup sugar
¼ cup sliced almonds

Preheat your oven to 350°F and grease a 9in. x 12 in. x 2in. baking dish.  Cut ¾ of the panettone (save the rest to eat as you please!) into 1 in. cubes and place in the baking dish.  Whisk together the eggs, egg yolks, half and half and vanilla in a bowl.  Pour the mixture over the bread.  Cover with foil and bake for about 45 minutes, then uncover and bake for another 20 minutes (test at this point to see if the pudding has cooked through and is golden brown).  Serve warm.



  1. looks delish! bread pudding is one of my all-time FAVE comfort desserts!!! it ranks up there with rice krispy treats, cupcakes (yellow cake w. chocolate frosting), and chocolate-covered raisins. wish you were back in LA to whip up some tasty treats for us!!

  2. thanks vickey!!! I love love love bread pudding also, and yes I wish I was there too!

  3. I have a pnaettone in my pantry - perhaps your recipe is the perfect use for it. Thank you for sharing!

  4. Lovely bread pudding. I have a sudden need for some panettone. ;0

  5. Lovely! I made a variation of this a couple of weeks ago with rum. Very delicious

  6. Hi Marion! Did you visit Eataly in New York? It seems like it would be up your alley.

  7. Hi Hilla! No I haven't but I definitely have it on my list! I've heard tons of good things!


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