Panettone Bread Pudding featuring Bauducco Panettone

CookingWithCarolyn's picture

May. 10, 2012

Ingredients

Panettone cake 26 Ounce , cubed (cut into 1
Butter 1 Tablespoon (For greasing)
Heavy cream 1 3/4 Cup (28 tbs)
Milk 3 Cup (48 tbs) (Whole or 2%)
Eggs 4 Large
Light brown sugar 1 1/2 Cup (24 tbs)
Granulated sugar 1/4 Cup (4 tbs)
Pure vanilla extract 4 Teaspoon
Ground cinnamon 2 Teaspoon
Ground nutmeg 1/4 Teaspoon
Kosher salt 1 Pinch
Toasted pecans 2 Tablespoon (Optional)
For the chocolate sauce
Heavy cream 1/2 Cup (8 tbs)
Semisweet chocolate 4 Ounce , chop
Pure vanilla extract 1/2 Teaspoon
For the sweet & zesty lemon sauce
Fresh squeezed lemon juice 1/2 Cup (8 tbs)
Lemon zest 1 Tablespoon
Granulated sugar 1 Cup (16 tbs)
Water 3 Tablespoon
Cornstarch 1 1/2 Tablespoon

Directions

GETTING READY

1. Preheat oven to 350 degrees.

2. Prepare a greased 9x13 baking dish.

3. Cut the panettone into 1 inch cubes and place the cubes evenly in the buttered baking dish.

4. In a large mixing bowl combine heavy cream, milk, and eggs, whisk them together.

5. Add the brown sugar, granulated sugar, vanilla, cinnamon, nutmeg and salt. Whisk vigorously.

6. Pour the mixture over the cubed panettone.

7. Using the spatula lightly press the panettone down ensure it is completely soaked with the mixture.

8. Allow the panettone to rest in the mixture for 5-10 minutes so that the liquid is absorb

MAKING

9. Bake at in preheat oven for 1 hour up to 1 hour and 5 minutes.

10. Remove from the oven and let it rest.

SERVING

11. Serve the panettone along with some chocolate sauce or sweet & zesty lemon sauce.

FOR THE CHOCOLATE SAUCE

MAKING

1. In a small, heavy saucepan, bring the cream to a slight simmer over low heat.

2. Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes.

3. Whisk in the vanilla and continue whisking until the sauce is smooth and thick.

4. Let the sauce cool to room temperature before serving.

FOR THE SWEET &ZESTY LEMON SAUCE

MAKING

1. In a small saucepan over medium heat, combine the lemon juice, lemon zest and sugar. Stir until the sugar dissolves.

2. In a small bowl, combine the water and cornstarch and whisk vigorously until smooth. Whisk the water and cornstarch mixture into the lemon and sugar syrup.

3. Turn the heat down to medium-low and let it simmer for 3 to 5 minutes.

4. As the sauce cools to room temperature it will thicken.

5. This sauce can also be used on other desserts such as pound cakes and fruit turnovers.

Recipe Summary

Difficulty Level: Medium
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 684Calories from Fat 285

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol

Sodium 221 mg9.21%

Total Carbohydrates 95 g31.7%

Dietary Fiber 1 g4%

Sugars 69 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet