Panettone Bread Pudding W Recipes

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PANETTONE BREAD PUDDING



Panettone Bread Pudding image

If you've bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that's airy and melting, we hope you don't have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that's past its prime, here's how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It's close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.

Provided by Tejal Rao

Categories     breakfast, brunch, custards and puddings, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

1 tablespoon unsalted butter
6 to 8 slices/550 grams panettone
6 eggs
1/3 cup/67 grams sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish

Steps:

  • Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it's still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
  • In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 23 grams, TransFat 1 gram

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE



Panettone Bread Pudding with Amaretto Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Steps:

  • To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
  • To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
  • Preheat the oven to 350 degrees F.
  • Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

PANETTONE PUDDING



Panettone pudding image

This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone

Provided by Good Food team

Categories     Dessert, Dinner, Supper

Time 45m

Number Of Ingredients 9

50g butter, softened (optional)
250g panettone (about 5 medium slices)
2 eggs
142ml carton double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
icing sugar, for sprinkling
softly whipped cream, to serve

Steps:

  • Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
  • Cut 250g panettone into wedges, leaving the crusts on.
  • Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
  • In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
  • Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
  • Dust with icing sugar and serve with spoonfuls of whipped cream.

Nutrition Facts : Calories 520 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium

PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE



Panettone Bread Pudding with Spiced Orange Sauce image

This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast.

Provided by Lizzie Mac

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 19

1 (12 ounce) panettone, cubed
3 eggs, lightly beaten
½ cup white sugar
2 ¼ cups heavy cream
2 teaspoons vanilla extract
1 tablespoon Grand Marnier or other orange-flavored liqueur
1 pinch salt
⅛ teaspoon freshly grated nutmeg
1 ½ teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 ½ tablespoons unsalted butter, cut into bits
2 tablespoons white sugar
½ cup butter
1 cup white sugar
¼ cup Grand Marnier or other orange-flavored liqueur
3 tablespoons water
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
1 egg

Steps:

  • Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
  • Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
  • Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
  • Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
  • Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
  • In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
  • Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Nutrition Facts : Calories 971.6 calories, Carbohydrate 97.1 g, Cholesterol 302.5 mg, Fat 61.7 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 35 g, Sodium 416.9 mg, Sugar 76.1 g

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

Provided by Toni Oltranti

Categories     Egg     Dessert     Bake     Raisin     Brandy     Family Reunion     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1/2 cup golden raisins
1/4 cup brandy, heated
1/2 stick unsalted butter, softened
1 pound panettone, sliced 1 inch thick
3/4 cup sugar
3 large eggs, lightly beaten
2 1/2 cups half-and-half
2 tablespoons pure vanilla extract
Accompaniment: lightly whipped heavy cream

Steps:

  • Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
  • Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
  • Whisk together remaining ingredients.
  • Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
  • Preheat oven to 350°F with rack in middle.
  • Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Recipe #261437, it is yummy. Serve it with a simple syrup.

Provided by Mimi in Maine

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (1 lb) panettone (crusts trimmed and cut into 1-inch cubes)
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon cinnamon

Steps:

  • BREAD PUDDING:.
  • Lightly butter a 9x13 baking dish.
  • Arrange the cut bread cubes in prepared dish.
  • In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
  • Pour the custard over the bread crumbs and press to gently submerge.
  • Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
  • Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
  • Cool slightly.
  • Spoon into bowls, drizzle with warm syrup and serve.
  • CINNAMON SYRUP:.
  • Combine the water and brown sugar in a heavy saucepan.
  • Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon.
  • Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup sugar
1/3 cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F.
  • Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
  • Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
  • In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
  • Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE



Panettone Bread Pudding W/ Brandy Caramel Sauce image

HOLY smokes is this amazing! My first attempt making bread pudding. This is nice and firm and not mushy & custard-like. Just the way I like it! Be sure to use stale bread & a shallow pan 9x13. The day before, slice your bread into 4 big chunks and allow it to dry out. Another great recipe from my Italian Gourmet cooking class. This can be made and baked 2 days ahead of time. Cover, chill and reheat before serving. Cooking time is resting and baking. This is easy to make. The only part that may be a bit difficult is making the caramel. I made it for the first time with ease. Brandy/Whiskey Sauce recipe from Chef Brian Kiepler, Nick & Stef's Steakhouse - LA, CA

Provided by Chicagoland Chef du

Categories     Dessert

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 16

1/2 cup golden raisin
1/4 cup brandy, heated, substitute whiskey
1/2 cup unsalted butter, softened, 1 stick you may use less
1 lb panettone, slice into 1-inch thick slices
3/4 cup sugar
3 large eggs
2 1/2 cups half-and-half
2 tablespoons pure vanilla extract
1 pint unsweetened whipped cream, for topping
1/2 cup water
1 cup granulated sugar
1 cup heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
3 tablespoons brandy, substitute whiskey

Steps:

  • Preheat oven to 350°F.
  • Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
  • Meanwhile,heat a heavy skillet over medium heat.
  • Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
  • Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
  • Butter your baking dish or use nonstick spray.
  • Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
  • Scatter the raisins over the top of the torn bread.
  • Pour in egg mixture. Press the bread into the egg mixture using your hands.
  • Let stand for 30 minutes, press the bread down into the egg mixture.
  • Place the baking dish in the middle of the preheated oven.
  • Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
  • SERVING SUGGESTIONS:
  • Serve warm or at room temperature.
  • For a more rustic look, spoon into your individual serving dishes.
  • Top with Brandy sauce & a dollop of whipped cream (recipe below)
  • WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
  • BRANDY CARAMEL SAUCE.
  • Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
  • DO NOT STIR at any time!
  • Pour water into a heavy bottom 2 quart saucepan w/ lid.
  • Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
  • Cover the pan and bring the mixture to a boil over high heat.
  • Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
  • Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
  • Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
  • NO STIRRING necessary!
  • Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
  • Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
  • Cool to desired temperature, it will thicken as it cools.
  • Drizzle over bread pudding.

PANETTONE BREAD AND BUTTER PUDDING



Panettone Bread and Butter Pudding image

Categories     Milk/Cream     Dairy     Egg     Fruit     Dessert     Bake     Christmas     Prune     Winter     Grappa     Gourmet

Yield Serves 6

Number Of Ingredients 11

2/3 cup pitted prunes, chopped
4 tablespoons grappa
1/2 pound panettone, brioche, or challah, cut lengthwise into 1/3-inch-thick slices
about 3 tablespoons unsalted butter, softened
3 cups milk
1 vanilla bean, split lengthwise
3/4 cup granulated sugar
3 whole large eggs
3 large egg yolks
Garnish:
confectioners' sugar

Steps:

  • In a small saucepan, macerate prunes in grappa 30 minutes. Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish.
  • Preheat broiler.
  • Lightly butter one side of panettone slices and trim crusts if desired. Cut into 3- to 4-inch squares and halve squares diagonally to form triangles. Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute. Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish. Pudding may be prepared up to this point 6 hours ahead and kept covered.
  • Preheat oven to 400°F.
  • In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking.
  • Ladle custard evenly over toasts and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set.
  • Remove dish from water batch and cool pudding to warm or room temperature. Just before serving, dust pudding with confectioners' sugar.

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  • Preheat the oven to 400°. Butter a 2-quart baking dish. Toast the panettone on the oven racks for 8 to 10 minutes, or until golden; cut into 1 1/2-inch cubes and transfer to the prepared baking dish.
  • In a saucepan, cook the butter over moderately low heat until nutty and the milk solids are brown, 4 to 5 minutes. Toss the butter with the panettone.
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From insidetherustickitchen.com


PANETTONE BREAD PUDDING RECIPE WITH GRAND MARNIER SAUCE
2013-12-22 Place cubes in prepared pan. Whisk together the eggs, yolks, cream, milk, sugar, Grand Marnier and vanilla. Pour this mixture evenly over bread cubes and let sit for 10 …
From bakepedia.com


PANETTONE BREAD AND BUTTER PUDDING - EASY CHRISTMAS DESSERT
2019-12-03 Butter each side of the bread. Lay the slices up in the oven proof dish. Pour the warm mix over the pudding. (remove the vanilla pod) Grate some orange zest over the top …
From sewwhite.com


EASY PANETTONE BREAD PUDDING RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Easy Panettone Bread Pudding Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes …
From recipeshappy.com


A LIGHTER PANETTONE BREAD PUDDING - LIZ THE CHEF
2014-01-10 Instructions. Preheat oven to 350 degrees. Butter a 9X11 baking dish and set aside. Cut off and discard the dark brown crust on the panettone. Cut or tear panettone into 1-inch …
From lizthechef.com


PANETTONE BREAD PUDDING BY CHEF RICHARD RAYMENT
Slice Panettone into 1/2 inch slices, place on sheet pan and lightly toast in the oven until they're still flexible but dry. Arrange toast in baking dish. In a large bowl, whisk the eggs with the sugar …
From bostonchefs.com


ITALIAN PANETTONE BREAD AND BUTTER PUDDING - CANADIAN BUDGET …
2013-04-14 Instructions. Serves 6-8 people. Preheat oven to (220 c) 428f. Slice Panettone bread and layer into the dish (if you are using bread, slice into triangles then butter before …
From canadianbudgetbinder.com


PANETTONE BREAD & BUTTER PUDDING - EVERYDAY GOURMET
Remove from the heat. In a mixing bowl, beat the egg yolks and caster sugar with a pinch of allspice, then pour the hot cream over the eggs, whisking constantly. Grease an ovenproof …
From everydaygourmet.tv


PANETTONE BREAD AND BUTTER PUDDING: HOW TO MAKE THE BEST …
Place 3 slices of panettone on the bottom of the pan. Beat eggs, milk, sugar and cinnamon and pour half the liquid on the slices of panettone. Add also the other three slices and wet with the …
From thefoodellers.com


RECIPE: HOW TO MAKE PANETTONE BREAD AND BUTTER PUDDING
2017-12-19 Method. Grease a 30x20cm baking dish with butter or olive oil and preheat the oven to 180C. In a large bowl, whisk together the eggs, milk, caster sugar and coffee liqueur (if …
From australianeggs.org.au


BREAD PUDDING MADE WITH PANETTONE RECIPE
Healthy One Sheet Pan Recipes Youtube Healthy Cooking Cooking Healthy Food Videos
From recipeshappy.com


PANETTONE BREAD PUDDING - GRITS AND GOUDA
2019-01-11 Preheat oven to 350˚. Place bread cubes in a greased 13x9-inch baking dish; pour milk over bread and let stand 10 minutes, turning once to soak up milk. Whisk together eggs, …
From gritsandgouda.com


PANETTONE BREAD PUDDING RECIPE | MYRECIPES
Heat oven to 325° F.Place the panettone in a large bowl. In a medium bowl, whisk together the cream, milk, eggs, yolks, sugar, zest, and vanilla. Pour over the bread cubes. Let soak for 5 …
From myrecipes.com


PANETTONE BREAD PUDDING RECIPE - ENTERTAINING WITH BETH
Preheat oven to 350F (175C) Spay a 12 x 9 (30cm x 23cm) casserole dish with baking spray. Cut panettone into 1” (2.5cm) cubes and place in casserole. In a large pyrex pitcher whisk …
From entertainingwithbeth.com


OVERNIGHT PANETTONE BREAD PUDDING RECIPE | JAMES BEARD …
When ready to bake, preheat the oven to 350°F and allow the bread and custard to come to room temperature. Sprinkle the top lightly with some granulated sugar and bake it for about 40 to 45 …
From jamesbeard.org


PANETTONE BREAD AND BUTTER PUDDING RECIPE - BBC FOOD
Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. …
From bbc.co.uk


CHOCOLATE CHIP PANETTONE BREAD PUDDING WITH BOURBON-BUTTER …
2017-11-13 Bread Pudding. Lightly butter a 9×9 inch square pan baking dish and arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to …
From whatsinthepan.com


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