Recipe: Panettone Bread Pudding
JBF EditorsJBF Editors
December 15, 2014
Let's admit it: many of us have left a store-bought panettone to languish in the backs of our cupboards during or even beyond the holidays. The same was true for JBF staffer Victoria Jordan Rodriguez and her family. That is, until they found a creative way to put the ubiquitous, candied fruit–studded loaf to good use. In what’s now a beloved holiday tradition, Victoria's panettone is sliced and repurposed into a rich bread pudding. A bourbon-infused crème Anglaise ups the ante for a sumptuous dessert—and you can even call it French toast to feel better about having leftovers for brunch on Christmas morning.