Panettone

Italy’s favorite Christmas bread, panettone, has been a well-loved tradition since the renaissance.  

Food historians agree that this sweet, fruit-studded bread originated in Milan, but beyond that there are countless romantic tales. The most popular legend has it that a Milanese nobleman fell in love with the daughter of a poor baker named Toni. To win her affection, the nobleman disguised himself as a baker and invented a rich bread to which he added butter, eggs, dried raisins and candied peel. The bread was such a success that the nobleman won the heart of the baker’s daughter and the rest, as they say, is history. Or, more likely, mythology. 

Today you can find these somewhat tall, cylindrical, dome-shaped cakes in food stores across Italy, as well as in Canada and the U.S.  

And while panettone is delicious on its own, slices can be served with Prosecco, or coffee, or tea.  

For a change, rather than serve commercial panettone as is, I decided this holiday to turn my store-bought panettone into a delicious, and memorable, bread pudding. Here’s my recipe. 

Panettone Bread Pudding

This delicious bread pudding is quick and easy to make. If you like sweet desserts, you can add a little more sugar, but for my taste, ½ cup is perfect. As well, this recipe is excellent when made with whole milk, but you can always substitute half & half, if you prefer a richer dessert.

4 whole eggs

½ cup sugar

¼ cup brandy or rum (they work equally well)

3 cups whole milk, half & half, or a mixture

1 commercial panettone, cut or torn in 1-inch cubes

1 cup fresh pecan halves, coarsely chopped or broken into pieces

Vanilla ice cream or whipped cream for serving 

In a large mixing bowl, using whisk or electric mixer, cream together eggs and sugar until light and fluffy and well blended. This can take about 5 minutes or longer. Add brandy and milk and blend well.  

Add panettone cubes to egg mixture and mix well. Stir in pecans. Transfer mixture to well-buttered shallow baking dish and make sure panettone pieces are distributed evenly in egg mixture.  

Place in middle of preheated 325°F oven and bake about 35 to 40 minutes, or until custard is firm and panettone is just beginning to turn golden brown. 

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. 

Makes 6 to 8 servings.