Copyright Piacere - Food & Travel without rules! 2023 - Theme by ThemeinProgress
During the Christmas Holidays, Italians present Panettone to friends and neighbors as Christmas greetings. Stores and markets are stacked with colorful boxes of Panettone and restaurants have baskets filled with Panettone cups wrapped in colorful foil to give to their customers. We shop at a market in Como where they are baking Panettone day in and day out trying to keep up with the demand. It has become so popular that today you can find it year round, however not in the quantities seen during Christmas.
We have often received so many boxes of Panettone that we couldn’t possibly consume all of it. I freeze it and also make French toast, but my favorite is Panettone bread pudding. I use to make it the day after Christmas for a dessert, but I like to make homemade Panettone, so we now have it whenever I am into the mood to make it.
Panettone is eaten at anytime of the day and also with a glass of wine after dinner.
Panettone would make a great Christmas or New Years Day dessert.
Panettone Bread Pudding
Cook Time: 45 minutes to 1 hour @ 350 degrees F.
Yield: 8 Servings
6 cups homemade or store bought Panettone
6 large eggs
1 1/2 cups milk
1 1/2 cups heavy cream
1 cup sugar
2 teaspoons vanilla extract
4 tablespoons Whiskey
1 cup confectionery sugar
1 1/4 sticks butter, softened (2 tablespoons for greasing the baking dish)
Other Things Needed
8” x 8” baking dish
In bowl beat the eggs, milk, cream, sugar and the vanilla extract and set it aside.
Grease the baking dish with 2 tablespoons butter. Remove any dark sections of the Panettone and discard them. Cut the Panettone into square chunks and put them into the baking dish. Pour the custard over the top and move it gently around making sure that all the chunks are covered with the mixture. Place it in the refrigerator for 2-3 hours or overnight. It is very important that it has absorbed the custard otherwise the inside of the Panettone will be dry.
Place the pudding in the middle of the oven and cook for 45 minutes to an hour. After 45 minutes test it with a skewer, if it comes out dry and the top is a golden brown it is done. You might have to cook it for another 10-15 minutes.
Cool to room temperature before cutting.
Melt the butter and the confectionary sugar in a double boiler continually stirring. Remove from the heat and add whisky. You can use Amaretto if you prefer, but if you don’t want to use alcohol, serve it warm with crème anglais.
Keep the Panettone bread pudding refrigerated.
Note: You can also add chocolate bits and/or roasted almonds to the pudding.
Past Holiday Post Gift Ideas
Ciliegie Sotto Spirito
Crocante con Mandorle
The only Panetone I seem to appreciate is the one with a little spirit and chocolate. When I do recieve the traditional one…I most definitely make french toast. Now, having your recipe for panetone pudding will be a major plus to finish off the excess we recieve ;o) Great ideas as usual Patricia…thanks.
Happy great kitchen moments for the upcoming holiday period,