Panettone Bread Pudding


1 Chabaso Panettone Loaf (sliced)

1 C Heavy Cream

2 C Milk

1 C Brown Sugar

3 Eggs

1 Tbsp Vanilla

1/4 Tbsp Almond Extract

1 Orange (zested)


Perheat oven to 300F.

In a mixing bowl combine eggs and sugar.

Whisk until all of the lumps of sugar have been broken up.

Add the cream and continue to mix.

Stir in the almond extract, vanilla and zest.

In a greased 9x9 baking pan, layer the bread slices.

Slowly pour the liquid mixture over the bread and allow it to soak for 3 minutes.

Cover the pan with plastic wrap and then aluminum foil to seal in the moisture.

Bake for 45 minutes and then allow to rest for at least 10 minutes before serving.

** Best with a scoop of vanilla ice cream on top, and if available a ladle of homemade apple sauce!**

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