Panettone Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 WITH CINNAMON SYRUP



Panettone Bread Pudding with Cinnamon Syrup image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 10

1 cup water
1 cup (packed) dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
Butter
One 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 syrup:
  • Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.);
  • To make the bread pudding:
  • Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in 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. (Can be prepared 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 cinnamon syrup, and serve.

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



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 VANILLA CREAM SAUCE



Panettone Bread Pudding With Vanilla Cream Sauce image

Make and share this Panettone Bread Pudding With Vanilla Cream Sauce recipe from Food.com.

Provided by Leslie in Texas

Categories     Dessert

Time 1h25m

Yield 9-12 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1 cup brown sugar
4 eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1 loaf panettone raisin bread
1/2 cup caramel, bits
1/2 cup chopped pecans
2 cups whipping cream
1 cup sugar
2 tablespoons flour
1/2 cup butter
1 teaspoon vanilla

Steps:

  • Bread Pudding:.
  • Preheat oven to 350 degrees.
  • Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
  • Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
  • Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
  • Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
  • Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
  • Bake, covered, for 1 hour or until golden and bubbly.
  • Vanilla Cream Sauce:.
  • Whisk whipping cream, sugar and flour in a small saucepan.
  • Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
  • Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
  • Remove from heat and stir in vanilla.
  • Spoon over individual portions of bread pudding and serve warm or at room temperature.

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 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 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.

More about "panettone bread pudding recipes"

EASY PANETTONE BREAD PUDDING RECIPE | CAKE 'N KNIFE
easy-panettone-bread-pudding-recipe-cake-n-knife image
2019-12-23 When ready to bake, preheat oven to 350˚F. Uncover and bake until set in the center, puffed, and golden, about 45 minutes. While the bread …
From cakenknife.com
4.5/5 (25)
Category Dessert
Cuisine Holiday
Total Time 1 hr 40 mins
  • To make the bread pudding, lightly grease a 9x13-inch baking dish with butter. Add bread cubes in an even layer in the prepared dish.
  • In a large bowl, whisk together eggs, cream, milk, sugar, vanilla, and salt until well combined. Pour the custard over the bread cubes evenly, pressing the cubes down to ensure they are submerged in the liquid.
  • When ready to bake, preheat oven to 350˚F. Uncover and bake until set in the center, puffed, and golden, about 45 minutes.


BREAD PUDDING RECIPE | BON APPéTIT
bread-pudding-recipe-bon-apptit image
2019-12-22 Step 1. Place a rack in center of oven; preheat to 275°. Tear ¾ panettone loaf into large, irregular pieces. Arrange in a single layer on a …
From bonappetit.com
4.9/5 (13)
Servings 6-8
  • Place a rack in center of oven; preheat to 275°. Tear ¾ panettone loaf into large, irregular pieces. Arrange in a single layer on a rimmed baking sheet. Bake until light golden brown, dry, and crisp to the touch, 35–40 minutes. Let cool.
  • Meanwhile, vigorously whisk 1 large egg, 5 large egg yolks, 3 cups half-and-half, and 3 Tbsp. granulated sugar in a large bowl until very well combined, the sugar has dissolved, and no streaks of egg remain, about 30 seconds.
  • Whisk in 1½ tsp. vanilla extract and ¾ tsp. kosher salt. Finely grate 1 tsp. orange zest into custard and whisk to incorporate.
  • Grease a 2½–3-qt. baking dish with butter. Increase oven temperature to 300°. Arrange cooled bread pieces in dish. Pour custard over, using tongs to flip and submerge bread and soak in custard. Pop out some pieces so they sit above surface of custard in craggy peaks.


10 BEST PANETTONE BREAD PUDDING RECIPES | YUMMLY
10-best-panettone-bread-pudding-recipes-yummly image
2022-06-03 Panettone Bread Pudding With Dulce De Leche Sauce And Homemade Whipped Cream Okidokie Artichokie. unsalted butter, heavy …
From yummly.com
5/5 (1)


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


FESTIVE PANETTONE BREAD PUDDING | COOK FOR YOUR LIFE
Directions. Preheat the oven to 350 degrees F. Butter a non-reactive 4-cup baking dish. Set aside. (Since Panettone is round, use a soufflé or other deep-ish round dish for this). Boil a kettle of …
From cookforyourlife.org


CHOCOLATE PANETTONE BREAD PUDDING - JILL'S TABLE
Preheat oven to 350F. In a large bowl combine the eggs and sugar. Whisk until combined. Add the whipping cream, milk, orange liqueur, vanilla and orange zest. Gently stir in the panettone …
From jillstable.ca


PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER
Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining …
From jamieoliver.com


PANETTONE BREAD PUDDING WITH LEMON FILLING - KING ARTHUR BAKING
Instructions. Whisk together the eggs, half-and-half, sugar, vanilla, and Fiori. Put the cubed bread in a bowl, and pour the egg mixture over it. Stir to combine. Set the mixture aside for 30 to 60 …
From kingarthurbaking.com


PANETTONE BREAD PUDDING RECIPE - KEN ORINGER | FOOD & WINE
Toss the butter with the panettone. Step 3. In a medium bowl, using an electric mixer, beat the eggs and sugar at medium speed until pale and thick, 2 minutes. Beat in the vanilla, cinnamon ...
From foodandwine.com


PANETTONE BREAD PUDDING | SEDANO'S SUPERMARKET
Now prepare your baking dish. A deep dish is suggested for this recipe. Use the other half of the stick of butter or cooking spray to grease the baking dish. Place the bread cubes in the dish. …
From sedanos.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


MAKE PANETTONE BREAD PUDDING OUT OF LEFTOVER …
2019-12-23 It is expertly crafted in San Francisco by a man named Roy and it is utterly perfect: moist and rich, but not overly sweet, with a soft, webby crumb, and a smattering of dried fruit, …
From bonappetit.com


BEST INA GARTEN'S PANETTONE BREAD PUDDING RECIPES
2015-11-09 Directions. Step 1. Preheat the oven to 350 °F. Step 2. Trim the dark brown outer crust from the panettone. Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in …
From foodnetwork.ca


PANETTONE BREAD PUDDING - RECIPE - STEFANO FAITA
preparation. 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 …
From stefanofaita.com


PANETTONE BREAD & BUTTER PUDDING | BAKING MAD
10 - 12 slices Panettone. 3 Large eggs. 50g Unsalted butter (softened) 250ml Whole milk. 1 tbsp Nielsen-Massey Vanilla Bean Paste. 50ml Double cream. 50g Billington's demerara sugar. 0.5 …
From bakingmad.com


PANETTONE BREAD PUDDING • JUST ONE COOKBOOK
2021-12-15 To Bake the Bread Pudding. Preheat the oven to 350ºF (180ºC) and transfer the casserole dish from the refrigerator to the preheated oven. Bake for 45-50 minutes, rotating …
From justonecookbook.com


WHAT'S COOKING: UNCLE GIUSEPPE'S MARKETPLACE'S PANETTONE BREAD …
2021-12-29 Directions: 1. Pre-heat oven to 350 deg. 2. In a large mixing bowl combine eggs, heavy cream, vanilla, nutmeg, sugar and whisk until the sugar is dissolved. 3. Add cubed …
From longisland.news12.com


GIADA DE LAURENTIIS' PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
Re-warm before serving.) To make the bread pudding: Lightly butter a 13x9x2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk …
From rachaelrayshow.com


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


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 PUDDING - MEDITERRANEAN LATIN LOVE AFFAIR
2021-12-20 Let the bread soak the egg/milk mixture for about 10-15 minutes. If the dish is deep enough, all the bread pieces should be covered. Press with a spatula any pieces in the …
From mediterraneanlatinloveaffair.com


BEST PANETTONE BREAD PUDDING RECIPES | FOOD NETWORK …
2009-11-07 Combine the eggs, cream, milk, vanilla bean, sugar and spices in a large bowl. Put the bread cubes in the buttered baking dish and pour the egg mixture over.
From foodnetwork.ca


PANETTONE BREAD PUDDING WITH AMARETTO SAUCE RECIPE
Simmer over moderately low heat, stirring constantly, until the sauce thickens, about 2 minutes. Keep warm. Lightly butter a 13-x 9-x 2-inch baking dish. Spread the panettone cubes in the …
From foodandwine.com


PANETTONE BREAD PUDDING RECIPE - LAURA IN THE KITCHEN
Preparation. 1) In a large bowl, whisk together all the ingredients except the panettone, make sure you get a nice smooth mixture. 2) Add the panettone and sit to make sure its coated in …
From laurainthekitchen.com


PANETTONE BREAD PUDDING - BAKE FROM SCRATCH
Instructions. Spray a 9-inch baking dish with baking spray with flour. In a large bowl, toss together panettone cubes and eggnog. Let stand for about 20 minutes. In a medium saucepan, melt …
From bakefromscratch.com


PANETTONE BREAD PUDDING RECIPE - TODAY.COM
2021-12-15 2. Place all of the cubed bread pieces into the prepared baking dish. 3. In a large bowl, whisk the eggs until smooth and evenly combined. 4. Add the milk, heavy cream, maple …
From today.com


PANETTONE BREAD PUDDING RECIPE - RECIPES.NET
2022-03-23 Bread Pudding: Arrange the panettone bread cubes to fit compactly into a buttered 9×2-inch round casserole dish. Do not compress too tightly; set aside any leftover …
From recipes.net


PANETTONE BREAD PUDDING - ITALIAN CENTRE
Preparation: 30 minutes. Total Time: 1 hour 45 minutes. Kitchen Equipment: 9x5 loaf pan, large mixing bowl. Instructions: In a large bowl whisk together eggs, milk, sugar and vanilla. Add the …
From italiancentre.ca


PANETTONE BREAD PUDDING - INSIDE THE RUSTIC KITCHEN
2018-12-02 Preheat the oven to 350F (180C). Roughly chop the panettone into large cubes and add them to a baking dish. Make sure to fill each space with a piece of panettone and press …
From insidetherustickitchen.com


PANETTONE BREAD PUDDING WITH WARM VANILLA SAUCE RECIPE
2) In a large bowl (or large measuring cup) whisk together the milk, cream, eggs, sugar, vanilla and salt, gently pour over the panettone, set aside to soak for about an hour. 3) After an hour, …
From laurainthekitchen.com


TURN YOUR PANETTONE INTO MOUTHWATERING BREAD PUDDING PERFECT …
2016-12-23 Instructions. Preheat oven to 350 °F with rack in middle. Butter 13x9-inch baking dish with ¼ stick (half) softened butter. Tear panettone bread into bite-sized pieces and …
From littlethings.com


PANETTONE BREAD PUDDING - MONASTERY
Butter a 9 x 13” baking dish. Cut the Panettone into 1 1/2-inch thick slices. Layer into your dish. Mix together the eggs, milk and cream. Add the vanilla, sugar, zests and salts and mix until …
From monasterybakery.com


PANETTONE BREAD PUDDING - PURE MAPLE FROM CANADA
Preheat the oven to 350° F and place a rack in the center of the oven. In a 9×9 or 9×13-inch baking pan, smear softened butter or spray with oil on the bottom and the sides. Place the …
From puremaplefromcanada.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


CARAMELIZED PANETTONE BREAD PUDDING - DAVID LEBOVITZ
2017-12-22 3 cups (710ml) milk or half-and-half. 3 tablespoons (45g) unsalted butter, cubed. Preheat the oven to 350ºF (180ºC). Spread the cubed panettone on a baking sheet and toast …
From davidlebovitz.com


RECIPES - FRESH PASTA - THEO RANDALL AT THE INTERCONTINENTAL
Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal. Risotto di pepperoni - Risotto with grilled Sicilian peppers, San Marzano …
From theorandall.com


PANETTONE BREAD PUDDING - DINNER WITH JULIE
2017-12-24 Directions. 1. Spread the panettone cubes into a shallow, buttered 9- or 10-inch square baking dish and sprinkle with the raisins. In a large bowl, whisk together the eggs, milk, …
From dinnerwithjulie.com


PANETTONE BREAD PUDDING • SLUTTI SPAGHETTI
2021-12-27 Panettone Bread Pudding Recipe What you’ll need (for one classic Panettone:) One regular-sized panettone or 3-4 mini panettone (I used Settepani ’s Panettone!) 2 eggs; …
From sluttispaghetti.com


EASY PANETTONE BREAD AND BUTTER PUDDING - FUSS FREE FLAVOURS
2021-12-24 Put the oven on to 180C / 170C fan / Gas 4 Cut the panettone into 2.5 cm / 1" cubes. Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish …
From fussfreeflavours.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #desserts     #european     #holiday-event     #puddings-and-mousses     #italian

Related Search