Panettone Bread Pudding with Warm Custard Sauce
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 pound (approx. 500g) Panettone bread, cut into 1-inch cubes
- 4 large eggs
- 1 cup heavy cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, softened (for the dish)
- For the Custard Sauce:
- 1 cup whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Use the softened butter to generously grease a 9×13 inch baking dish or a large oval gratin dish. Ensure the corners are well-coated so the pudding doesn’t stick.
- Step 2: Prepare the Panettone: Cut the panettone into 1-inch cubes. If the bread is very fresh, you can spread the cubes on a baking sheet and toast them in the oven for 5-10 minutes to dry them out slightly. Place the cubes into the prepared baking dish, spreading them out evenly.
- Step 3: Mix the Custard Base: In a large mixing bowl, whisk together the 4 eggs and 1/2 cup of sugar until well combined. Gradually whisk in the 1 cup of heavy cream, 2 cups of milk, vanilla extract, cinnamon, and nutmeg. Whisk until the mixture is smooth and the spices are evenly distributed.
- Step 4: Soak the Bread: Pour the custard mixture slowly over the panettone cubes in the baking dish. Use a spatula or your clean hands to gently press the bread down so every piece is submerged. Let it sit for about 15-20 minutes. This allows the bread to soak up the liquid, ensuring a moist interior.
- Step 5: Bake the Pudding: Place the dish in the preheated oven and bake for 40 to 45 minutes. The pudding is done when the top is golden brown and the custard has set but still has a slight jiggle in the center. Remove from the oven and let it cool slightly while you make the sauce.
- Step 6: Make the Warm Custard Sauce: In a medium saucepan, combine 1 cup milk and 1 cup heavy cream. Heat over medium heat until it just begins to simmer. In a separate bowl, whisk 4 egg yolks with 1/3 cup sugar until pale. Slowly drizzle the hot milk mixture into the yolks, whisking constantly to prevent curdling. Return the whole mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Stir in the vanilla extract and remove from heat.