Panettone Pudding

Panettone pudding is a delicious dessert that allows you to creatively reuse leftover panettone. Here’s the recipe:

Ingredients

• 300g of panettone
• 500ml of milk
• 4 eggs
• 100g of sugar
• 1 vanilla pod (or a teaspoon of vanilla extract)
• Butter as needed for greasing
• Powdered sugar for garnishing

Preparation

1. Preheat the oven to 180 °C.
2. Cut the panettone into cubes and distribute them evenly in a previously buttered pudding mold.
3. Heat the milk in a saucepan over medium heat. If you are using a vanilla pod, split the pod lengthwise and scrape out the seeds, adding them to the milk along with the empty pod.
4. In a large bowl, beat the eggs with the sugar until the mixture is smooth and slightly frothy.
5. Once the milk is warm (be careful not to boil it), remove the vanilla pod if you’ve used it and slowly pour the warm milk over the beaten eggs, stirring continuously to temper the mixture.
6. Pour the milk and egg mixture over the panettone cubes in the mold.
7. Bake the pudding in a bain-marie in the oven for about 30-40 minutes or until it becomes golden and set (toothpick test).
8. Let the pudding cool and then refrigerate for at least an hour before serving.
9. When ready to serve, dust the pudding with powdered sugar.

Trivia

Panettone pudding is an excellent way to avoid wasting leftover panettone after the holidays. It can be enriched by adding chocolate chips, candied fruit, or chopped nuts to provide variation in texture and flavor.

Would you like to pair it with a wine or a liquor to enhance the flavor of the pudding?