If you find yourself with leftover panettone after the holidays, transform it into this delicious bread pudding, or budin de paneton. Panettone has a complex fruity/floral flavor, thanks to the mysterious fiori di sicilia extract that is part of the traditional Italian recipe. Mixed with eggs, cream, butter and sugar and baked into a caramelized pan, dry crumbly panettone bread becomes rich, moist cake.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: ! cake, serves 8-10.
- 1 26 ounce panettone
- 1/2 stick butter, melted
- 1 cup light brown sugar
- 5 eggs
- 1 cup whole milk
- 1 cup coconut milk
- 1 tablespoon vanilla
- 1 tablespoon pisco or rum
- 1/2 -1 teaspoon salt
- 1 cup sugar for caramel
- 1/2 cup chopped nuts (walnuts or pecans) optional
- Preheat oven to 350 degrees. Butter a baking pan, such as a ring, cake or bundt pan (any baking pan will work).
- Melt 1 cup sugar in a saucepan over medium heat, swirling pan occasionally, until it melts and turns a caramel color. Pour caramel into the bottom of baking pan, tilting pan so that it spreads to coat bottom and part of the sides of the pan.
- Crumble tbe panettone into a large bowl. Toss panettone crumbs with melted butter.
- Whisk together the milk, coconut milk, eggs, vanilla, sugar, salt, and pisco. Pour milk mixture over bread crumbs and stir well. Add chopped nuts if desired.
- Pour bread crumb batter into baking pan, on top the caramel.c Bake pudding for about an hour, until it springs back to the touch. Remove from oven and let cool for 10-15 minutes, then flip cake out of the pan to cool.
- Serve bread pudding warm (with caramel sauce and ice cream).