Recipes & Ideas

PANETTONE BREAD PUDDING (with a hint of orange) X
  • 6 oz. Bauducco Panettone, thinly sliced (about 8 slices)
  • 2 cups whole milk
  • ¾ cup sugar
  • 1 cup heavy cream
  • ¼ cup rum
  • ¼ cup Marsala wine
  • 3 eggs
  • 2 tsp. grated orange zest
  • ½ tsp. cinnamon
  • Confectioners’ sugar
Directions: Preheat oven to 375 degrees. Butter a shallow 3-quart baking dish. Layer the panettone slices in the baking dish.

In a medium saucepan over medium-low heat, combine the milk and sugar. Bring the mixture to a simmer, stirring to dissolve sugar. Remove from heat and add the heavy cream, rum, and Marsala wine.

In a bowl, beat together the eggs, orange zest, and cinnamon. Slowly stir in the milk mixture. Pour the mixture over the panettone slices, pressing the panettone down to keep it submerged. Let stand 10 minutes.

Place the baking dish in a larger roasting pan. Pour hot water around the baking dish to a depth of 1 inch. Bake for 30 minutes, or until a toothpick inserted midway into the pudding comes out clean and the top is golden. Cut into squares. Serve warm or chilled, sprinkled with confectioners’ sugar.
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