Puddin'

Warm and gooey!Panettone Bread Pudding w/Frangelico Cream Sauce

This was so satisfying and delicious. Tasty like a warm, gooey, tender, sweet cinnamon roll. And really easy! It's possible I didn't do it right and didn't have the right proportions (eggs/cream=custard ratios-fixed in the recipe below). That's ok, what ultimately came out of the oven was yummy!

Panettone Bread Pudding
5-6 cups of Panettone bread, cut into 1 inch cubes
1 1/2 cups heavy cream
1 1/2 cups milk
6 eggs
3/4 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla

1 TB butter
1 9x9 pan

Frangelico Cream Sauce
1/4 cup heavy cream
1/4 cup milk
2-3 TB sugar (depending on desired sweetness)
2/3 TB Frangelico (depending on strength of hazelnut flavor)
1 tsp corn starch

Here's your Panettone. I've seen them at Giant and Safeway during the holidays. Our Giant actually carries them year round. Panettone is a slightly sweet, eggy bread studded with raisins and candied orange peels. When you turn this into bread pudding, you get to use less sugar and you don't have to worry about raisins or, in this case, candied orange peel--both great in the bread pudding.

1) Use the butter to coat the inside of the 9x9 pan. Add the bread cubes.

2) Mix the remaining pudding ingredients in a large bowl. Pour over the bread cubes, pushing all pieces so they are covered/dipped in the custard mixture. Allow to rest for 30 minutes. This gives the bread an opportunity to soak up the flavors. Preheat oven to 350.

The pudding resting. Make sure that you push all pieces so they at least get coated in the custard mix. And if you can think about it, tuck the raisin pieces under the bread--they can burn in the oven. Place the 9x9 pan on a rimmed baking sheet, helps if you have any spill overs during baking. The amount of custard mix/bread really fills the pan.

3) After resting, place the pudding in the oven for approximately 45 minutes. The top will become golden and the whole thing will have a light jiggle to it. Remove from oven and allow to rest for about 20 minutes.

The final puddin' in the oven. See how high it rose in the pan!!! I was suprised. Thankfully there weren't any spillovers during cooking, but if there were, I had the baking sheet. While cooling on the counter, the pudding did fall, back to the level of the baking tin. It's ok, but I was a little sad it wasn't still towering, I'm sure it's just the steam escaping, and that's ok!

Frangelico Cream Sauce

Mix all ingredients in a small pan and bring to a light simmer over medium heat. Stir until slightly thickened. Remove from heat and spoon over individual servings of warm pudding.

PS: This recipe is sort of/basically totally is ripped from Giada DeLaurentis. I had the Panettone and said, I'm going to use it to make a bread pudding. But I needed to find the ingredients for the custard. Giada had her recipe for a 9x13 pan and the sauce was Amaretto (yum). I shrunk proportions - got them wrong - and added cinnamon, nutmeg and maybe vanilla?!?. So it was her recipe that I hijacked. Yum! Speaking of the sauce, Frangelico-Yum. Amaretto-Yum. Vanilla-Yum. Almond-Yum! Chocolate-Yum! So many ways to go!