Sometimes you have a recipe that is soooo good words just fail to adequately describe its perfection. This recipe is definitely one of those.
This recipe came to me through my love affair with Panettone, which is an Italian bread originally from Milan that you typically get right around Christmas. Panettone is best described as an egg bread similar to Challah or Brioche but sweeter, and is dotted with delicious candied orange peel and raisins. I love just eating it with a bit of butter alongside a cup of coffee in the morning, but it also makes a delicious french toast. This time however I decided to turn my beloved Panettone into bread pudding, which is one of my most cherished desserts. So if you haven't guessed already this Panettone transformation was ridiculously delicious, and since I am at a loss for words this post is very short, because......well.....the food speaks for itself. Now fortunately I have to go out and buy another loaf of Panettone......another reason to love Christmas.
Panettone Bread Pudding
1 16oz loaf of Panettone cubed
2 cups heavy cream
1 cup milk
3 eggs
1/2 cup maple syrup
1-1/2 cup sugar
2 teaspoons vanilla bean paste
Zest of 1 orange
1 teaspoon cinnamon
2 tablespoons melted butter
2 tablespoons turbinado sugar
Preheat oven to 350 degrees. Butter a 2-1/2 quart baking dish and set aside. Place the cubed Panettone in a large bowl and set aside.
In a medium bowl combine the heavy cream, milk, eggs, vanilla bean paste, sugar, maple syrup, cinnamon and orange peel. Whisk to combine. Pour half of the cream mixture over the bread and stir to combine. Let stand for about 5 minutes.
Pour bread mixture into prepared baking dish and pour remaining cream mixture over bread. Drizzle the melted butter over the top and sprinkle with the turbinado sugar.
Bake until the pudding is set, pulling away from the edges, and is golden brown on top, about 45 minutes. Remove from the oven and serve warm with a drizzle of cream.
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