How to Make Panettone Bread Pudding! | Bake Along w/ Anna Olson

Recipe below—bake along! I love a good bread pudding in the winter (in fact, I can’t recall ever having bread pudding in warm weather—it seems somehow wrong). If you’ve been gifted a large panettone and don’t know what to do with it, you’ll love this recipe.

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• Recipe •
Serves 6
Prep Time: 15 minutes
Cook time: 50 minutes, plus chilling

You can refrigerate the baked bread puddings in their ramekins, well wrapped, for up to 2 days. Serve cold, or re-warm the puddings, covered, in a 325°F (160°C) oven for about 20 minutes.

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• Ingredients •

Unsalted butter, for greasing ramekins
6 cups (300 g) diced stale Panettone, crusts removed
2 large eggs
2 large egg yolks
2 1/2 cups (625 mL) 2% milk
3/4 cup (150 g) granulated sugar
2 tsp pure vanilla extract
Cinnamon sugar, for sprinkling

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• Directions •
1. Preheat the oven to 350°F (180°C). Grease six 5-oz (150 mL) ramekins and place them in a roasting pan.

2. Place the panettone cubes in a large mixing bowl. In a separate bowl, whisk together the eggs and egg yolks and then whisk in the milk, sugar and vanilla. Pour this over the panettone and stir well. Let it sit for about 15 minutes, stirring once or twice, so the bread can absorb some of the liquid.

3. Ladle the bread and liquid into the ramekins. Sprinkle the tops with cinnamon sugar. Pour boiling water into the roasting pan, so that the water comes halfway up the sides of the ramekins.

4. Bake, uncovered, for about 50 minutes, until the bread puddings puff up, turn golden brown and spring back when gently pressed in the centre. Let the ramekins cool in the pan for 15 minutes, then transfer to a wire rack to cool for about 30 minutes before serving. To serve cold, chill uncovered for at least 3 hours after cooling.