PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
- To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
PANETTONE BREAD PUDDING WITH CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the syrup:
- Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.);
- To make the bread pudding:
- Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
- In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
- Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.
EGGNOG-PANETTONE BREAD PUDDING
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
- For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
- Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
- Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
- Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
- Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
PANETTONE BREAD AND BUTTER PUDDING
Steps:
- To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
- Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
- Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
PANETTONE PUDDING
This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
- Cut 250g panettone into wedges, leaving the crusts on.
- Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
- In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
- Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
- Dust with icing sugar and serve with spoonfuls of whipped cream.
Nutrition Facts : Calories 520 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PANETTONE BREAD PUDDING
Provided by Toni Oltranti
Categories Egg Dessert Bake Raisin Brandy Family Reunion Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
- Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
- Whisk together remaining ingredients.
- Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.
PANETTONE BREAD PUDDING
If you've bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that's airy and melting, we hope you don't have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that's past its prime, here's how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It's close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.
Provided by Tejal Rao
Categories breakfast, brunch, custards and puddings, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it's still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
- In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 23 grams, TransFat 1 gram
PANETTONE BREAD PUDDING
Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Recipe #261437, it is yummy. Serve it with a simple syrup.
Provided by Mimi in Maine
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- BREAD PUDDING:.
- Lightly butter a 9x13 baking dish.
- Arrange the cut bread cubes in prepared dish.
- In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
- Pour the custard over the bread crumbs and press to gently submerge.
- Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
- Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
- Cool slightly.
- Spoon into bowls, drizzle with warm syrup and serve.
- CINNAMON SYRUP:.
- Combine the water and brown sugar in a heavy saucepan.
- Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
- Remove from the heat and whisk in the cream and cinnamon.
- Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).
PANETTONE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Trim the dark brown outer crust from the panettone (optional). 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. 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 or at room temperature.
PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE
HOLY smokes is this amazing! My first attempt making bread pudding. This is nice and firm and not mushy & custard-like. Just the way I like it! Be sure to use stale bread & a shallow pan 9x13. The day before, slice your bread into 4 big chunks and allow it to dry out. Another great recipe from my Italian Gourmet cooking class. This can be made and baked 2 days ahead of time. Cover, chill and reheat before serving. Cooking time is resting and baking. This is easy to make. The only part that may be a bit difficult is making the caramel. I made it for the first time with ease. Brandy/Whiskey Sauce recipe from Chef Brian Kiepler, Nick & Stef's Steakhouse - LA, CA
Provided by Chicagoland Chef du
Categories Dessert
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
- Meanwhile,heat a heavy skillet over medium heat.
- Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
- Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
- Butter your baking dish or use nonstick spray.
- Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
- Scatter the raisins over the top of the torn bread.
- Pour in egg mixture. Press the bread into the egg mixture using your hands.
- Let stand for 30 minutes, press the bread down into the egg mixture.
- Place the baking dish in the middle of the preheated oven.
- Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
- SERVING SUGGESTIONS:
- Serve warm or at room temperature.
- For a more rustic look, spoon into your individual serving dishes.
- Top with Brandy sauce & a dollop of whipped cream (recipe below)
- WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
- BRANDY CARAMEL SAUCE.
- Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
- DO NOT STIR at any time!
- Pour water into a heavy bottom 2 quart saucepan w/ lid.
- Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
- Cover the pan and bring the mixture to a boil over high heat.
- Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
- Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
- Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
- NO STIRRING necessary!
- Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
- Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
- Cool to desired temperature, it will thicken as it cools.
- Drizzle over bread pudding.
PANETTONE BREAD AND BUTTER PUDDING
Steps:
- In a small saucepan, macerate prunes in grappa 30 minutes. Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish.
- Preheat broiler.
- Lightly butter one side of panettone slices and trim crusts if desired. Cut into 3- to 4-inch squares and halve squares diagonally to form triangles. Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute. Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish. Pudding may be prepared up to this point 6 hours ahead and kept covered.
- Preheat oven to 400°F.
- In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking.
- Ladle custard evenly over toasts and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set.
- Remove dish from water batch and cool pudding to warm or room temperature. Just before serving, dust pudding with confectioners' sugar.
PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
A delicious recipe from Giada De Laurentiis. Prep time does not include the inactive prep time of 30 minutes to allow the bread cubes to sit.
Provided by dojemi
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce:
- Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
- In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
- Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
- Set aside and keep warm.
- (The amaretto sauce can be made 3 days ahead--cover and refrigerate--rewarm before serving).
- To make the bread pudding:
- Lightly butter a 13x9x2-inch baking dish.
- Arrange the bread cubes in the prepared dish.
- In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
- Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and is set in the center, about 45 minutes.
- Cool slightly.
- Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Nutrition Facts : Calories 607.4, Fat 31.4, SaturatedFat 17.3, Cholesterol 276.7, Sodium 388.9, Carbohydrate 68.3, Fiber 1.2, Sugar 42.9, Protein 14.2
EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE
A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
- Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
- Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
- Sprinkle pecans on top.
- Bake at 350 degrees F for 45 minutes to 1 hour.
- Brandy Sauce:.
- Place all brandy sauce ingredients in sauce pan.
- Heat gently and stir often. Don't over cook- only about 5 minutes.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!
Nutrition Facts : Calories 409.3, Fat 26.1, SaturatedFat 12.3, Cholesterol 121.5, Sodium 127.9, Carbohydrate 37.1, Fiber 0.9, Sugar 33.9, Protein 4.7
PANETTONE BREAD PUDDING WITH VANILLA CREAM SAUCE
Make and share this Panettone Bread Pudding With Vanilla Cream Sauce recipe from Food.com.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Bread Pudding:.
- Preheat oven to 350 degrees.
- Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
- Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
- Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
- Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
- Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
- Bake, covered, for 1 hour or until golden and bubbly.
- Vanilla Cream Sauce:.
- Whisk whipping cream, sugar and flour in a small saucepan.
- Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
- Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
- Remove from heat and stir in vanilla.
- Spoon over individual portions of bread pudding and serve warm or at room temperature.
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