THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Panettone Bread Pudding with Lemon Sauce

One of my favorite family traditions was sitting with my mother, drinking some hot tea or coffee and eating slices of Panettone bread with a little cream cheese or butter spread on it.  Every Christmas I am sure you see yellow boxes of Bauducco Panettone in the grocery and big box stores.  It is a wonderfully moist sweet bread or specialty cake filled with raisins and fruit.  If you have never tried it, I highly recommend it.  Don't think it is just another fruit cake; it is a not.  It is great without anything on it, it is great sliced into French toast, and it is great as a bread pudding.  

1 pound Panettone bread, wrapper removed and sliced into 1 inch cubes
4 large eggs
1 1/4 cup whole milk
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 Tablespoon vanilla

Preheat oven to 350 degrees.  Coat the sides and bottom of 9x12 baking pan with butter.  Place the cubes of bread in the pan.  In a large mixing bowl, add the four eggs and whisk them well.  Then add all other ingredients and whisk for about 3 minutes.  Pour over bread cubes and mash down with spatula to help the bread begin soaking up the liquid.  Let pan set on counter for 5-10 minutes.  Bake for 35-40 minutes.  
Remove from oven.  If the bread pudding has risen in the middle, it is ok.  It will come to rest evenly.  

While the pudding is baking, make your sauce

1 egg, well beaten
1 cup sugar
1/2 cup butter, not margarine
1/4 cup water
3 Tablespoons fresh lemon juice

Put all ingredients in saucepan over medium high heat.  Stir constantly until mixture comes to a boil.  Continue  to stir boiling mixture for 1 minute.  Remove from heat and let rest 2-5 minutes prior to drizzling over the top of the bread pudding. 


No comments:

Post a Comment