Bauli Panettone Bread Pudding

Panettone Bread PuddingIt’s hard to believe that as of today, the first day of Fall 2014 is only two weeks away. Temperatures will soon cool, restaurant menu offerings will soon get a bit warmer and heartier, and summertime will all too soon retreat into our memories for good.

Of course, none of that is cause for anything but celebration. Because with the mercury’s graded descent comes the time of year when recipes like this Panettone Bread Pudding from Bauli can really shine.

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. This elevated but easy twist on bread pudding is the perfect Fall dessert to serve after an elegant family dinner, or simply as the ultimate in luxurious comfort food.


Bauli’s Panettone Bread Pudding (Yield: 10-12 servings)

Ingredients:

  • 1½ Tbsp unsalted butter
  • 1 Bauli Panettone
  • 3 cups heavy cream
  • 8 extra-large egg yolks
  • 2/3 cup real maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

For topping:

  • Powdered sugar
  • Cinnamon
  • Whipped heavy cream
  • Fresh mint

Directions: 

  1. Preheat oven to 325°.
  2. Remove crust from the Panettone and cut into 1″ squares.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

One thought on “Bauli Panettone Bread Pudding

  • September 15, 2014 at 7:11 AM
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