I had purchased a boxed panettone on sale right after the new year when the supermarkets were trying to unload their holiday surplus. Then I brought it home, tucked it in a cupboard and forgot about it. When I rediscovered it recently I was sure it was either stale or moldy but turns out it was still in surprisingly good shape. Given its age though, I decided it was best used in a more amplified manner rather than straight-up and so the panettone met its fate as a bread pudding.
Panettone is a holiday bread common throughout Italy and here in the U.S. Here in the states it is usually available from the Christmas season through Easter. It can vary from brand to brand, some with raisins others with candied fruits. No matter which variety you get though it’s going to make an excellent bread pudding that is quick and easy to make. All you have to do is add some milk, eggs, and butter – and whatever else you want – and then bake it off. Great with coffee or tea in the afternoon.
Now is a good time to purchase the surplus Easter panettone which you should be able to pick up for about three or four dollars.
Need This
1 boxed panettone (any variety)
4 large eggs
2 cups of whole milk
1/2 stick of butter (4 tablespoons)
1 tablespoon of vanilla extract
1 tablespoon of cinnamon
1 tablespoon of anything else you want.
Do This
Heat your oven to 350 degrees F.
Cut the pannetone up into large cubes and set aside.
Crack the four eggs into a large bowl and whisk until thoroughly blended.
Combine the milk and butter into a saucepan and heat it on medium heat until the butter is melted and the milk just starts to boil.
Add the vanilla extract and cinnamon to the eggs and stir well.
Throw the panettone cubes into the bowl with the spiced egg mixture and mix thoroughly but gently so that you don’t totally destroy the large cube texture of the bread. This is best done using your hands.
Wash your hands.
Now pour the hot milk/butter mixture over the panettone and mix well again – though this time use a large wooden or plastic spoon.
Dump the soaked bread mixture into a large ungreased baking pan (Pyrex works really well).
Bake uncovered – middle rack – at 350 degrees F. for 40 – 45 minutes.
At the 40 minute mark insert a clean knife into the center and remove. If the knife comes out dry, the pudding is done.
Remove the pudding and let cool for at least 1/2 hour before serving. Serve warm.
Serves 4. My cost approx. $ 6.23 total – about $ 1.56 per serving.
