Have leftover panettone from your holiday celebrations? Put the traditional Italian Christmas cake to good use with Executive Chef Richard Rayment’s bread pudding recipe for a festive ending to any family meal. Just cover the slices of sweet bread loaf with the rum-spiked custard before baking, and dust with confectioners sugar, and you’ve got yourself a creamy and comforting (and delectable) dessert.
- 1 tablespoon unsalted butter
- 8 to 10 Slices Panettone
- 6 whole eggs
- 1/3 cup sugar
- 1/2 teaspoon kosher salt
- 2 cups whole milk
- 2 cups heavy cream
- 1/3 cup dark rum
- Confectioners sugar to garnish
- Heat oven to 350 degrees and butter a deep baking dish that will fit the bread slices in a single layer.
- Slice Panettone into 1/2 inch slices, place on sheet pan and lightly toast in the oven until they're still flexible but dry.
- Arrange toast in baking dish.
- In a large bowl, whisk the eggs with the sugar and salt. Then, add milk and heavy cream and whisk until smooth.
- Pour through a fine sieve and add rum.
- Pour custard over toast.
- Cover tightly with aluminum foil. Bake for 45 minutes to 1 hour or until the bread has soaked up the custard and the custard is not runny.
- Allow to cool for about 20 minutes to 30 minutes before serving.
- Dust with confectioners sugar and serve.