A Lighter Panettone Bread Pudding
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Cook time: 
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Serves: 12
A lighter version of a holiday bread pudding.
  • 1 panettone, about 1.5 pounds
  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 5 cups whole milk
  • ½ cup white sugar
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • ⅓ cup sliced almonds
  1. Preheat oven to 350 degrees.
  2. Butter a 9X11 baking dish and set aside.
  3. Cut off and discard the dark brown crust on the panettone. Cut or tear panettone into 1-inch pieces. Place on a baking dish in a single layer. Toast in oven for 10 minutes, just until lightly browned.
  4. Keeping the oven at 350, place the toasted panettone pieces in the buttered baking dish.
  5. In a large bowl, mix together the eggs, milk, sugar, vanilla and almond extract.
  6. Pour custard over the panettone pieces. Sprinkle almonds on top.
  7. Place the baking dish in a larger dish, such as a roasting pan. Fill the larger pan with enough hot tap water so that the baking dish sits in about an inch of water.
  8. Cover the roasting pan with foil and cut a few vents in it.
  9. Bake, covered for 45 minutes. Uncover and bake an additional 45 minutes, until pudding is golden brown on top and a knife inserted cleans out clean.
  10. Serve warm or at room temperature. Can be made a day ahead and stored, covered, in fridge.
Recipe by Liz The Chef at https://lizthechef.com/lighter-panettone-bread-pudding/