Panettone Bread Pudding
Mon Petit Four recipe - French (Baking/Home)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 a loaf of Italian panettone
- unsalted butter, for greasing the dish
- 2 large eggs
- 4 egg yolks
- 2.5 c half-and-half
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1/4 c sugar
- 1/8 c to 1/4 sliced almonds to sprinkle on top
- maple syrup for serving
Instructions
- 1
Preheat the oven to 350°F. Cut the panettone into 1 inch cubes and place on a baking sheet. Toast in the oven for about 10 minutes (or, even better, leave out overnight).
- 2
Meanwhile, whisk your eggs and egg yolks in a large bowl. Add the sugar, extracts, and half and half. Whisk to combine.
- 3
Place your toasted bread cubes in a greased pie dish. Pour the custard all over the bread cubes. Sprinkle sliced almonds all over the top of the pudding. Temporarily set aside.
- 4
Take a deep roasting pan that's larger than the pie dish and place the pie dish in the pan. Fill the pan with hot tap water until the water reaches about 3/4 an inch below the rim of the pie dish. Be careful not to get water in the bread pudding. Cover the roasting pan with aluminum foil, making sure to tent the foil over the pan so that it doesn't directly touch the bread pudding.
- 5
Carefully transfer the pan to the oven and bake for 40 minutes. After 40 minutes remove the foil and bake for another 40 minutes or so, until the top of the bread pudding is golden and crispy. Let pudding rest for 15 minutes before serving. Serve warm or at room temperature. Drizzle each serving with maple syrup.