This is yet another one of my “I’ve been making this dish forever” recipes. But this time I am tweaking this bread pudding with sweet pannetore instead of regular Italian bread. I used to make this dish for neighborhood potlucks because it travels very well. I also love to make this when I’m entertaining because I can assemble everything the day before (a life saver when entertaining) and bake the bread pudding and warm the sauce just before serving. The smells coming form your oven will create a buzz for certain. I would serve this dish only when we had a lighter entree such as salad, chicken or shrimp. This is rich dessert- but fear not- my January Clean Eating posts are only 14 days away.
pannetone Bread Pudding
1 loaf Pannetone sweet Italian bread
3 large eggs, beaten
2 TBSP light brown sugar
1 cup sugar
1/2 tsp nutmeg
2 3/4 cups heavy cream or whole milk
Bourbon Vanilla sauce- see below
Method- prep 30 minutes Baking 1 hour
- Cut the bread into large cubes. Place on a baking sheet and toast for 10-15 at 350 degrees or until brown and crusty. Set aside to cool completely.
- In a large bowl, combine sugars, eggs, nutmeg> stir in butter and cream. Set aside.
- Grease a 2 quart baking dish. Place toasted pannetone in the baking dish. Pour the cream mixture over tossing gently to coat the brad completely. Cover and refrigerate overnight.
- To bake:
Pre- heat oven to 375 degrees. uncover bread pudding. Bake at 350 degrees for 55 minutes. Cover with foil after 30 minutes of baking. Serve warm with Bourbon vanilla sauce poured over.