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Bread Pudding is near and dear to my heart. Way back in the day, I worked at a wonderful restaurant in New Orleans called Bella Luna. I was the catering manager and my office was immediately outside the bakery. They made all their breads and desserts from scratch and the scents that wafted into my office were nothing short of amazing. Their signature dessert, banana bread pudding with rum sauce was divine, and the smell was intoxicating. Unfortunately after hurricane Katrina, they had to close. Not to worry though, the owners, Karen and Horst Pfeifer bought the well known Louisiana restaurant Middendorf’s and you can find banana bread pudding on their menu to this day (not to mention some killer fried catfish and other local specialties).
Panettone is a classic sweet Italian Christmas bread and Amy (a Louisiana girl herself) and I thought that it would make a perfect bread pudding to celebrate with this holiday season. We hope you enjoy her recipe! Her blog post can be found here. We topped our bread pudding with the most fantastic rum sauce. The recipe from Bon Apetit can be found here.
Panettone Bread Pudding
Classic Bread Pudding gets an up-do in this recipe- Panettone in place of plain old bread.
- 1 loaf Panettone bread
- 4 eggs
- 12 oz evaporated milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 splash of bourbon or Tennessee whiskey
- 1 pinch pinch salt
- zest of 1/4 lemon
- 1 tablespoon sugar
- 1/8 teaspoon cardamom
- 1/4 teaspoon cinnamon
Preheat oven to 350°F.
Butter bottom and sides of an 8x8-inch baking dish.
In a large bowl, whisk together all ingredients except for bread. Add the bread, tossing and pressing down so it absorbs the egg mixture evenly. Let soak for 30 minutes, then spoon into the prepared baking dish. If any of the bread cubes are still dry at this point, add a splash of milk and let it soak in a for a few more minutes.
Bake for approximately 45 minutes, or pudding is evenly browned.
Recipe NotesNote: Since Panettone is such a moist bread, you’ll need to dry it out before proceeding with the recipe. If possible, a day before you make this, cut the bread into large cubes (about 1 1/2”) and let them rest on a baking sheet on the counter until you’re ready to prepare the bread pudding. Alternatively, toast the bread cubes in a 200°F oven until they’re dried out a bit. Check for doneness every 10 minutes. Ideally, the bread cubes should be as dry as stale bread, but less dry than toast.
You can find Amy and I on Instagram as @gourmet.creative and @amyrothphoto. If you like what you see, comment, subscribe and share with friends! We are available for freelance food styling and photography and can be contacted through our websites.