After the holiday period is over, we are often left with festive treats that need to be eaten up. This decadent bread pudding is a fantastic way to use up leftover panettone, especially if it has gone a little stale. Our panettone bread pudding is comfort food at its finest, made with a rich, zesty custard and an optional boozy twist.
This easy recipe makes 8-10 servings and any leftovers make for a delicious breakfast the next day!
Ingredients:
- 1/4 cup unsalted butter, softened
- 1 lb loaf panettone, cut into small inch-thick slices
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 6 eggs (and two egg yolks)
- 1 cup sugar
- Zest of one orange
- 2 tablespoons whiskey or amaretto liqueur (optional)
- 1/2 teaspoon vanilla essence
- 1 tablespoon granulated brown sugar for topping
Instructions:
- Grease a large ovenproof dish with butter.
- Butter the slices of panettone and arrange in layers in your dish.
- Whisk together all other ingredients in a large bowl.
- Pour the custard mixture evenly over the panettone.
- Sprinkle the top with the granulated brown sugar.
- Let stand for at least 30 minutes to let the custard soak in.
- Preheat the oven to 350 degrees F.
- Bake for around 45 minutes until the top is crispy and golden.
- Serve hot with cream and enjoy!
