One year my mother went on a quest to learn how to make a proper panettone. Because she goes all in when learning how to make something new, at the end of the experimentation process, we had a lot of excess panettone.
You may find yourself in a similar predicament with an extra panettone that’s been gifted to you at the holidays (one year we were given some by three separate people).
So, what to do with it all, besides eat it as is? I highly recommend making this decadent version of bread pudding with panettone and apples if you find yourself with any extra panettone.
If you’re not familiar with panettone, it’s an Italian sweet bread, almost like a cake, made with a yeasted egg dough and studded with raisins or currants, and candied fruit and citrus, and is typically baked during the winter holidays. This is not a simple “make a batter and throw it in the oven” type of bread. It’s a multi-day process of making the dough, then baking the panettone, followed by hanging the baked goods upside-down after they come out of the oven.
Yes, you read that right. Panettone is baked in round paper molds and then hung upside-down from wooden dowels pushed through the bottom of the bread which prevents it from collapsing as it cools. In a professional bakery, they have racks that rotate like this but home bakers need to find a way to do it themselves.
This bread pudding is perfect for a make-ahead holiday dessert. I made it last year for Christmas dinner and again this year for Thanksgiving. It can be served warm from the oven or after it has been baked and chilled. Leftovers straight from the pan in the refrigerator are also good the next day! Don’t ask me how I know this…
A decadent version of bread pudding made with Panettone and apples
Keyword: bread pudding, dessert, panettone
3eachwhole eggs plus 2 yolks
2eachapplespeeled and diced (about 12 oz whole)
.5cupsugar plus 1 Tablespoonsplit
whipped cream for serving
1tbspbutterfor buttering the pan
1cupwhipping creamwhipped, optional for garnish
Preheat oven to 350°
butter a 13"x9" baking dish
Peel the apples and dice them into 1/2 inch cubes. Cut the Panettone into 1" cubes.
Separate two eggs, whites from yolks. Set aside the egg whites.
In a large bowl, add the three whole eggs plus the two egg yolks. Whisk the eggs with the sugar and then whisk in the milk, cream, cinnamon, and vanilla.
In another large bowl, place the cubed panettone and the diced apples. Pour 2/3rds of the milk and cream mixture over it and allow to sit for 10-15 minutes to absorb the liquid. Stir every 5 minutes to make sure the cubes are evenly absorbing the liquid.
While the pannetone is resting, whip the egg whites (using an electric mixer) until thick and fluffy. Then add the tablespoon of suger and whip until stiff.
Gently fold the beaten egg whites into the bowl with the soaking pannetone. Place this mixture into the buttered pan and then pour the remaining 1/3rd of the custard mixture over it the panettone in the pan.
Bake in the oven for about 35 minutes or until fairly set. It can be a little soft in the center. Cook to 155 degrees F on an insta-read thermometer.
Allow to cool for at least 15 minutes before serving so that the custard sets up. Garnish with whipped cream.