Overnight Panettone Bread Pudding
Director of House Operations and House Events, James Beard Foundation, NYC
During the holidays, there's no excuse to let a store-bought panettone languish in its box. Take a cue from JBF staffer Victoria Jordan-Rodriguez and use the rich, brioche-like loaf to make bread pudding.
- 1 loaf panettone (about 2 lbs)
- 6 large eggs
- 2 1/2 cups 1% milk
- 2 tablespoons granulated sugar, plus more for sprinkling
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
Cut the panettone loaf into 8 to 10 evenly sized slices. Generously butter a 9” x 13” baking dish and fit the panettone slices in, allowing them to overlap (you may have to turn some slices sideways to make everything fit snugly).
In a large bowl, whisk the remaining ingredients together and pour the mixture evenly over the bread in the baking dish. Push the bread down so it soaks up as much of the custard as possible. Cover the baking dish and refrigerate for at least 6 hours, or up to 12.
When ready to bake, preheat the oven to 350°F and allow the bread and custard to come to room temperature. Sprinkle the top lightly with some granulated sugar and bake it for about 40 to 45 minutes, or until the top is golden-brown and the panettone and custard is puffed up. Allow the pudding to cool for a few minutes before serving with crème Anglaise or whipped cream.
10 to 12 servings