Hello friends, hope you are having a good weekend. I felt like this was a very long cold week so I am really happy about having some time to relax. Anyway, one of my favourite food during Christmas has to be the delicious Panettone (which is an Italian soft spongy cake filled with dry fruits or chocolate) and since I had a lot of it left, I thought I would use it to make the most yummy Panettone Bread Pudding. I loved the results as it came out rich and creamy because of the custard beautifully cooked inside the panettone slices, soft and fluffy because of the Panettone and to balance the flavour and colours I added some fresh blueberries. Plus I used the whole milk instead of double cream to make the custard and the results were exactly the same. Please try the recipe, I am really confident you will love it as it is a very interesting variation of the traditional Bread Pudding.
Serves 3 big portions
Cooking time: 60 minutes
To make this delicious Panettone Bread Pudding you will need:
5 slices of Panettone (or spongy bread)
2 glasses of whole milk
1 glass of fresh blueberries
1 tablespoon of butter
1/2 cup of sugar
1 teaspoon of vanilla extract
First of all, take the delicious Panettone (or any soft of spongy bread) cut it into small slices and carefully place them in the Pyrex making sure to cover any empty spaces.
Next step is to pour the milk, the butter and the vanilla extract on a boiling pan and bring to boil. Mean while mix the eggs with the sugar on a bowl until creamy. As soon as the milk bring to boil turn the heat off, let it cool for about 5 minutes and then very slowly add some drops of it to the bowl where you have previously mixed the egg and the sugar and mix all toigether. Then add the rest of the milk slowly being careful not to pour all the milk at the same time (otherwise that will cook the egg and we definitely don’t need scrambled custard in the dessert.)
Tip: I decided not to bring to boil again the whole custard mixture as it will cook anyway on the pyrex with the panettone.
After that, pour the custard mixture over the Panettone add the blueberries and bake at 180C/350F/gas mark 4 for about 45-50 minutes until slightly brown. Leave to cool for about 5 minutes then serve but to tell you the truth I ate it even cold and it was delicious (even my dessert reluctant husband loved it). So I successfully passed the test! 🙂
I really hope you liked this version of bread pudding, I love the idea of recycling Panettone to make the base and the fact that I could avoid the double cream (which I don’t fancy very much) without affecting the custard’s flavour and texture. This recipe has few ingredients and I reduced the amount of sugar as the panettone is quite sweet but if you use plain bread I would double the amount of sugar. At the end I was very surprised by the fact that the custard had completely set forming a texture similar to a cream caramel. Simple, few ingredients and genuinely delicious these are the recipes I love!
See you the next recipe!