Desserts

Ina Garten Panettone Bread Pudding

Ina Garten Panettone Bread Pudding

Ina Garten’s Panettone Bread Pudding is made with panettone, unsalted butter, eggs, egg yolks, half-and-half, granulated sugar, vanilla extract, grated orange zest, and sliced blanched almonds. This delicious Panettone Bread Pudding recipe creates a rich and comforting dessert that takes about 2 hours to prepare and can serve up to 8 people.

This Panettone Bread Pudding Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

  • 1¼ pounds (565 grams) panettone (Italian sweet bread)
  • 1½ tablespoons (22.5 grams) unsalted butter, melted
  • 4 extra-large eggs
  • 6 extra-large egg yolks
  • 5 cups (1.2 liters) half-and-half
  • ¾ cup (150 grams) granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon grated orange zest
  • Kosher salt (½ teaspoon)
  • ⅓ cup (30 grams) sliced blanched almonds
  • Confectioners’ sugar, for dusting

How To Make Panettone Bread Pudding:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Panettone: Cut half of the panettone into ½-inch (1.25 cm) thick slices. Dice the rest into 1-inch (2.5 cm) cubes. Spread them on a sheet pan in a single layer and bake for 8 to 10 minutes, until lightly browned.
  3. Prepare the Baking Dish: Brush a 10 × 14 × 2-inch (25 × 35 × 5 cm) rectangular baking dish with melted butter. Arrange the sliced panettone in a single layer in the dish, trimming slices to fit if necessary. Scatter the diced panettone on top.
  4. Make the Custard: In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, granulated sugar, vanilla extract, grated orange zest, and ½ teaspoon salt.
  5. Assemble the Pudding: Pour the custard mixture over the panettone. Lightly press the bread to ensure it soaks up the custard. Let it sit for 10 minutes or refrigerate for up to 6 hours.
  6. Bake the Pudding: Sprinkle sliced almonds over the top. Place the baking dish in a larger 13 × 16-inch (33 × 41 cm) roasting pan. Fill the roasting pan with very hot water halfway up the side of the baking dish, being careful not to get water in the pudding. Cover with aluminum foil, tenting it so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes, then remove the foil and bake for an additional 35 to 45 minutes, until a knife inserted into the center comes out clean.
  7. Finish and Serve: Carefully remove the baking dish from the water bath and let it cool slightly. Dust lightly with confectioners’ sugar before serving. Serve warm or at room temperature.
Ina Garten Panettone Bread Pudding
Ina Garten Panettone Bread Pudding

Recipe Tips

  • Use Day-Old Panettone: For the best texture, use panettone that’s a day or two old. Fresh panettone can become too soggy.
  • Soak Well: Make sure to press down on the panettone slices to help them soak up the custard mixture thoroughly. This ensures a creamy and evenly baked pudding.
  • Water Bath: Always use a water bath when baking. It helps to cook the pudding evenly and prevents it from drying out.
  • Check for Doneness: Insert a knife into the center of the pudding to check for doneness. The pudding is ready when the knife comes out clean.
  • Cool Slightly Before Serving: Let the pudding cool slightly after baking. This helps it set better and makes it easier to cut into portions.

How To Store & Reheat Leftovers

  • Refrigerate: Allow the leftovers Panettone Bread Pudding to cool to room temperature before putting it in the fridge. Store it in an airtight container for up to 5 days.
  • Freeze: To freeze, cool leftovers Panettone Bread Pudding to room temperature first. Wrap it in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Reheat leftovers Panettone Bread Pudding at 350°F (175°C) for 7 minutes, covered with foil, or microwave individual portions for 1-2 minutes until warm.

Nutrition Facts

Serving Size: 1 serving (1/8 of recipe)

  • Calories: 350
  • Total Fat: 16 g
  • Saturated Fat: 8 g
  • Cholesterol: 115 mg
  • Sodium: 180 mg
  • Potassium: 280 mg
  • Total Carbohydrate: 45 g
  • Dietary Fiber: 1 g
  • Sugars: 27 g
  • Protein: 8 g

Try More Ina Garten Recipes:

Ina Garten Panettone Bread Pudding
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Print Recipe

Ina Garten Panettone Bread Pudding

Author: Rihab Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: P Panettone Bread Pudding
Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:2 hours Servings:8 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

Ina Garten’s Panettone Bread Pudding is made with panettone, unsalted butter, eggs, egg yolks, half-and-half, granulated sugar, vanilla extract, grated orange zest, and sliced blanched almonds. This delicious Panettone Bread Pudding recipe creates a rich and comforting dessert that takes about 2 hours to prepare and can serve up to 8 people.

Ingredients

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Panettone: Cut half of the panettone into ½-inch (1.25 cm) thick slices. Dice the rest into 1-inch (2.5 cm) cubes. Spread them on a sheet pan in a single layer and bake for 8 to 10 minutes, until lightly browned.
  3. Prepare the Baking Dish: Brush a 10 × 14 × 2-inch (25 × 35 × 5 cm) rectangular baking dish with melted butter. Arrange the sliced panettone in a single layer in the dish, trimming slices to fit if necessary. Scatter the diced panettone on top.
  4. Make the Custard: In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, granulated sugar, vanilla extract, grated orange zest, and ½ teaspoon salt.
  5. Assemble the Pudding: Pour the custard mixture over the panettone. Lightly press the bread to ensure it soaks up the custard. Let it sit for 10 minutes or refrigerate for up to 6 hours.
  6. Bake the Pudding: Sprinkle sliced almonds over the top. Place the baking dish in a larger 13 × 16-inch (33 × 41 cm) roasting pan. Fill the roasting pan with very hot water halfway up the side of the baking dish, being careful not to get water in the pudding. Cover with aluminum foil, tenting it so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes, then remove the foil and bake for an additional 35 to 45 minutes, until a knife inserted into the center comes out clean.
  7. Finish and Serve: Carefully remove the baking dish from the water bath and let it cool slightly. Dust lightly with confectioners’ sugar before serving. Serve warm or at room temperature.

Notes

  • Use Day-Old Panettone: For the best texture, use panettone that’s a day or two old. Fresh panettone can become too soggy.
  • Soak Well: Make sure to press down on the panettone slices to help them soak up the custard mixture thoroughly. This ensures a creamy and evenly baked pudding.
  • Water Bath: Always use a water bath when baking. It helps to cook the pudding evenly and prevents it from drying out.
  • Check for Doneness: Insert a knife into the center of the pudding to check for doneness. The pudding is ready when the knife comes out clean.
  • Cool Slightly Before Serving: Let the pudding cool slightly after baking. This helps it set better and makes it easier to cut into portions.
Keywords:Ina Garten Panettone Bread Pudding

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