Tuesday, January 4, 2011

Panettone Bread Pudding

You are going to like this... Great way to use up left over panettone


1 Italian panettone, about 1.2 pounds (I did not have a full loaf so I mixed up left over breads that I keep in the freezer to make stratas and croutons).
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 
2 teaspoons pure almond extract
1/2 cup sugar
1/4 cup sliced almonds


Preheat the oven to 350 degrees F. 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 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 in a 350 degree oven. 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.
Recipe courtesy of my girl Ina Garten. A disclaimer though, I added a good splash of our homemade eggnog to the custard mixture... A nice touch, I think.

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