Desserts
PANETTONE BREAD PUDDING
Preparation
15 min
Cooking time
40-60 min
Portions
6-8
Ingredients
Preparation
- Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches.
- Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
- In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth.
- Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Sprinkle the almonds over top. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny.
- Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners’ sugar and serve.
