Pandoro Bread Pudding

I must confess, bread pudding served with a scoop of vanilla ice cream tops my list of comfort foods. Yet, until recently, bread pudding wasn't part of my culinary repertoire, and now I regret not trying it sooner. The concept of a pudding made with bread didn't particularly appeal to me initially, but hearing others rave about it sparked my curiosity. So, when I stumbled upon Lucy Waverman's Panettone Bread Pudding recipe in the Globe and Mail a couple of years ago, I knew I had to give it a try.

The idea of using panettone, a bread rich with plump raisins, candied peel, and flavors of lemon peel and vanilla—ingredients I grew up with in an Italian household—transformed the dish into something enticing.

The process is straightforward: cut the panettone into cubes, whisk eggs with cream, milk, salt, and vanilla, pour it over the bread, mix until moistened, and bake in a buttered dish at 400 degrees for 30 minutes. As it bakes, the kitchen fills with an irresistible, sweet aroma.

The moment I tasted this incredible bread pudding, I was captivated. Lucy Waverman hailed it as one of her best, and I couldn't agree more. Thanks to this recipe, I can now make up for lost time by indulging whenever I manage to snag some panettone.

In my adaptation, I substituted Pandoro for Panettone, adding about half a cup of sultana and golden raisins, and the result was equally delightful.

Since these breads are usually available only during Christmas, I stock up on a few boxes and store them in my cellar specifically for making bread pudding.

Here's the recipe:

Panettone Bread Pudding

Serve with softly whipped cream and marinated fruit salad.

Ingredients:

- 1 panettone

- 6 eggs

- 1 cup whipping cream

- 2 cups milk

- ½ cup sugar

- 1 teaspoon vanilla

Method:

1. Butter a 9x13-inch baking dish.

2. Cut panettone into 2-inch cubes, removing dark brown crusts. You'll need about 10 cups. Place in a large bowl.

3. Whisk together eggs, cream, milk, sugar, and vanilla.

4. Pour over panettone, toss to coat. Transfer to the baking dish, allowing pieces to absorb the custard and fill the pan evenly.

5. Set aside for 45 minutes or refrigerate overnight.

6. Preheat oven to 400°F.

7. Bake for 35 to 40 minutes until deep golden brown and puffed.

8. Serve warm or at room temperature. Serves 6 with leftovers.

Pandoro Bread Pudding

Ingredients:

- 6 eggs

- 1 cup whipping cream

- 2 cups milk

- 2/3 of a Pandoro

- ½ cup mixture of sultana and golden raisins

- 1/3 to ½ cup sugar

- 1 tsp. vanilla

Proceed as above, adjusting the recipe for the Pandoro's size if needed.

Enjoy this delightful dessert! Remember, if you have a large crowd, feel free to adjust the recipe accordingly.

Share this cherished recipe with your friends and family on social media to ensure it's always close at hand. Wishing you all a joyful and scrumptious Christmas season!

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