Bread pudding is usually made with stale French bread, but my idea was to make it with Panettone. Panettone is kind of like a drier, lighter version of fruit cake, popular among Italians. Since I've been with Spouse we've always had Panettone at Thanksgiving and Christmas. Since Panettone already contains raisins and spices, it makes it really easy to make bread pudding. In addition, I added Craisins, walnuts, and spooned 'ribbons' of cranberry sauce into the batter for a holiday touch. It came out really good so I shared it with Steven & Thad, Joe P, and the Bobs.
Here's how to make my Holiday Bread Pudding:
- Panettone bread, at least a day old, cut into cubes, about 6-7 cups
- 1 qt milk
- 3 eggs, lightly beaten
- 2 cups sugar
- 1 Tbsp vanilla
- 3 Tbsp melted butter
- Preheat oven to 350 degrees; spray 9x13 baking dish with non-stick spray.
- In a large mixing bowl soak the Panettone in the milk, making sure all the bread is thoroughly moistened.
- In a separate bowl lightly beat eggs, sugar, vanilla, and melted butter. Gently stir this mixture into the bread/milk mixture. Optional: fold in Craisins and/or chopped walnuts.
- Pour mixture into the baking pan. Optional: spoon in 'ribbons' of cranberry sauce. Bake for 35-45 minutes, until set. The pudding is done when the edges start to brown and pull away from the pan.