Description
Ina Garten’s panettone bread pudding delivers Italian holiday magic with rich custardy layers of sweet bread and creamy vanilla essence. Festive comfort arrives perfectly balanced, inviting dessert lovers to savor each luxurious spoonful of this classic winter treat.
Ingredients
Scale
Main Ingredients:
- 1¼ pounds (565 grams) panettone (Italian sweet bread)
- 4 extra-large eggs
- 6 extra-large egg yolks
- 5 cups (1.2 liters) half-and-half
Sweeteners and Flavoring:
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon grated orange zest
- Confectioners’ sugar, for dusting
Additional Ingredients:
- 1½ tablespoons (22.5 grams) unsalted butter, melted
- ½ teaspoon kosher salt
- ⅓ cup (30 grams) sliced blanched almonds
Instructions
- Initiate oven preparation by setting the temperature to 350°F (175°C), ensuring precise heat configuration for the upcoming dessert.
- Deconstruct the panettone by slicing half into ½-inch (1.25 cm) thick pieces and transforming the remaining portion into 1-inch (2.5 cm) cubes. Toast these bread fragments on a sheet pan for 8 to 10 minutes until they acquire a delicate golden hue.
- Prepare a 10 × 14 × 2-inch (25 × 35 × 5 cm) rectangular baking vessel by generously coating the interior with melted butter. Meticulously layer the panettone slices across the bottom, trimming edges to create a uniform surface. Distribute the toasted cubes evenly atop the initial layer.
- Craft the luxurious custard base by whisking together whole eggs, additional egg yolks, half-and-half, granulated sugar, pure vanilla extract, fragrant orange zest, and a precise measure of salt in a spacious mixing bowl.
- Gently cascade the custard mixture over the arranged panettone, ensuring complete coverage. Softly compress the bread to maximize liquid absorption. Allow the mixture to rest for 10 minutes, or refrigerate up to 6 hours for enhanced flavor development.
- Embellish the surface with sliced almonds. Position the baking dish within a larger 13 × 16-inch (33 × 41 cm) roasting pan. Carefully introduce very hot water into the outer pan, filling it halfway up the baking dish’s side. Shield the pudding with aluminum foil, creating a protective tent with strategically placed ventilation holes. Bake initially for 45 minutes covered, then unveil and continue baking for an additional 35 to 45 minutes until a knife emerges cleanly from the center.
- Extract the pudding from the water bath with utmost care. Allow slight cooling before presenting the dessert. Delicately dust the surface with confectioners’ sugar, creating an elegant finishing touch. Serve either warm or at ambient temperature for optimal enjoyment.
Notes
- Transform stale panettone into a luxurious dessert by using bread that’s a day or two old, preventing soggy texture.
- Gently press panettone slices into the custard mixture, allowing each piece to absorb the creamy liquid completely for maximum flavor.
- Create a protective water bath during baking to ensure even cooking and maintain the pudding’s delicate moisture.
- Test pudding’s readiness by inserting a clean knife into the center, which should come out without any wet custard clinging to it.
- Allow the pudding to rest briefly after baking, helping it set perfectly and making slicing into beautiful portions easier.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 350
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg