A Sweet Gift for Christmas & New Years -- Panettone Bread Pudding

A Panettone is a traditional Italian Christmas dessert. Around the holidays, you will see them everywhere in stacks – from your regular market to specialty shops. It’s basically a beautiful egg bread studded with raisins and other candied fruits such as orange and lemon.

If you are thinking about purchasing one for yourself, or to bring as a gift to a dinner party during this time of year, you really can’t do wrong. The bread is delicious toasted with butter and jam, or made into French toast the next day or as the French say ‘pan perdu’. (And it will last a couple of weeks in its box)
However, if you are a bit more adventurous, a Panettone will make a stellar bread pudding. I can’t think of anything more wonderful than a bit of this warm and sweet treat for a New Years Day brunch.

I hope you enjoy my rendition of this classic dish, and . . . .. Merry Christmas, Happy Hanukkah, Happy Kwanzaa, and a very happy New Year!

Holiday Chocolate Chip Panettone Bread Pudding

Ingredients:

1 large Panettone, sliced into 1 inch cubes
4 large eggs
3 cups whole milk
1/2-cup light brown sugar
1 tsp. vanilla extract
2 tbps. Real maple syrup
1 tsp. orange zest
½ tsp. cinnamon
½ cup semi-sweet chocolate chips (if your Panettone does not have chocolate)

1.Preheat the oven to $325°. Butter a 2-quart baking dish. Toast the Panettone on the oven racks for 8 to 10 minutes, or until golden; transfer to the baking dish

2.In a medium bowl, using an electric mixer (or a strong arm and whisk) beat the eggs and sugar at medium speed until pale and thick, approx. 2 minutes.

3.Beat in the vanilla, cinnamon, maple syrup, orange zest, then beat in the milk.

4.Pour the custard over the Panettone; let stand for about 30 minutes, gently tossing now and then, until the custard is absorbed.

5.Add in the chocolate chips and mix until fully incorporated.

6.Bake the bread pudding for 35 minutes, until the top is golden and the custard is set. *If the custard looks wet, cook for an additional 5 minutes or so.

7.Let cool for at least 30 minutes before cutting into squares.

The bread pudding can be refrigerated overnight. Just re-warm in the oven before serving. Also goes well with vanilla Gelato and whipped cream.