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Writer's pictureJess Add Spice

Holiday Breakfast Panettone Bread Pudding

I made this for breakfast on Christmas morning and it was delicious! This recipe is easy, comforting, and the perfect dish to serve to a crowd if you are entertaining or to devour with your family. I paired this with a vanilla-amaretto sauce, which took this dish to the next level! Enjoy this simple, yet scrumptious Italian bread pudding, with a jessaddspice touch.


Ingredients:


· 1, 35 oz Gran Madi Panettone or Bauducco Panettone

· 6 eggs

· 1 cup of heavy cream

· 2 cups of Milk 1%

· ½ cup of sugar

· 1 Tbsp vanilla extract

· Pinch of salt

· 1 tsp pumpkin pie spice

· 1 tsp cardamom powder

· Enough butter to lightly smear the entire baking dish


Recipe:


· Lightly butter a 9 x 13-inch baking dish. Preheat the oven to 350 degrees Fahrenheit.

· Cut the panettone into big cubes and place the cubes into the buttered baking dish.

· Prepare the custard by mixing the eggs, heavy cream milk, sugar, vanilla extract, salt, pumpkin pie spice, and cardamom. Lightly whisk this together.

· Pour the custard over the bread cubes covering each cube and allowing the cubes to be coated by the custard. It seems like a lot of liquid, but the bread will absorb it like a sponge as it cooks.

· Lightly press down the bread cubes so the custard can set into the bread’s spongy texture.

· Let the bread and custard set on the counter for 30 minutes at room temperature.

· Bake the panettone for 45 minutes to 1 hour.

· Once the bake time is complete, let the bread pudding rest for another 30 minutes before serving.

· Serve with vanilla-amaretto sauce and enjoy!!



Vanilla-Amaretto Sauce


Ingredients:


· 1 stick of unsalted butter

· ½ cup of granulated sugar

· ½ cup of packed brown sugar

· 1 Tbsp vanilla extract

· 1 Tbsp of amaretto liqueur

· ½ tsp salt

· ½ cup of heavy cream

· ½ cup of milk 1%


Recipe:


· In a saucepan over medium heat, add butter, granulated sugar, brown sugar, vanilla extract, amaretto liqueur, salt, heavy cream, and milk.

· Bring to a boil and let it boil for 5 minutes, stirring occasionally. It will boil vigorously and rise so be careful and stir gently.

· Reduce the heat slightly if it starts to rise greatly, stir again and then bring heat back up to medium.

· After 5 minutes, turn off the heat and let it cool.

· Serve it with panettone bread pudding.

· Leftover sauce can be stored in the refrigerator and reheated on the stovetop or in the microwave, then stirred.

· The sauce will separate if not reheated.

· Enjoy this sauce on bread pudding or reserve it to dress a slice of apple pie or a scoop of vanilla ice cream. The possibilities are endless!





I wasn't able to capture photos for the blog and these photos don't do this dish justice, but check out the reels on Instagram @jessaddspice or on my YouTube channel JessAddSpice. The crusty bits on each slice are the best part! :)








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