During the holiday season, we always have a panettone or possibly two to enjoy with family and friends. I love to enjoy this sweet celebration bread with our afternoon coffee. It always brings back such great memories of the first time I tasted it in Italy when my friend from Milan brought us one for Christmas. Traditional panettone is made with candied fruit (lemon, citron, and orange), along with raisons. Other more modern versions might include chocolate pieces, chocolate cream, or even pistachio cream. It's very traditional to feature a slice of panettone with coffee after a holiday meal or possibly even with a sparkling or sweet wine.
Here in the States, it's a bit harder to find. However, I discovered TastyRibbon a few years ago and now we can celebrate with all of our favorites for every season. I adore this female-owned company and all of their curated products are delicious! I use them to send special gifts to others throughout the year.
We can never eat the entire panettone, so I created this recipe for panettone bread pudding a few years ago. It combines your favorite panettone with cream, eggs, brandy, and orange marmalade. Or as a lovely variation on this (especially if you have a chocolate panettone) - use raspberry jam with fresh blackberries dotted on the top. It's spectacular warm with your favorite vanilla ice cream.
Panettone Bread Pudding
Preheat the oven to 350 degrees.
6-8 large slices panettone – cut into cubes (around ½ inch) – about 6 cups of bread cubes total.
4 egg yolks
2 cups heavy cream
3 cups whole milk (or almond milk)
½ cup (150 g) sugar
2 tablespoons vanilla
2 ounces brandy or Grand Marnier
4 tablespoons orange marmalade (variation - raspberry jam + fresh blackberries)
¼ cup dark chocolate chips
¼ cup chopped or slivered almonds
· Spray a 9x13 pan or 2 round 9-inch cake pans with spray oil or coat with butter.
· Cut the panettone into small cubes and place them in the pan.
· Place the eggs, heavy cream, milk, and sugar in a mixing bowl and mix together with a whisk.
· Add the vanilla and brandy to the custard mixture and incorporate well.
· Pour the custard over the panettone so that it covers all of the bread.
· Let sit for 30 minutes.
· Spoon the orange marmalade over the top of the custard. For a variation, use raspberry jam.
· Sprinkle the dark chocolate chips and almonds over the top. Add blackberries as a variation.
· Bake for 55 minutes.
To finish, dust with powdered sugar and serve warm with vanilla ice cream or gelato.
Makes about 10-12 servings.