Marinas Menu: PANNETONE Bread Pudding
By: Marina Kennedy Dec. 28, 2015
Every holiday, celebrants welcome the gift of panettone bread loaves. It is believed that the bread's birthplace is in Milan, Italy. The word "panettone" is derived from the Italian word "panetto" or a small loaf cake. The origins of this cake appear to date back to the Roman Empire, when the ancient Romans sweetened a type of leavened cake with honey.
The traditional Italian bread is delicious sliced and served at holiday tables with coffee and aperitifs after dinner. Panettone is subtly sweet, filled with candied fruit and raisins. Because the loaves are so large, there is often a good deal leftover. We have the perfect, easy, dessert to make with it.
PANETTONE BREAD PUDDING
4-5 cups Pannetone bread, cubed
2 eggs beaten
2 cups whole milk (for richer pudding use light cream)
¼ cup of melted butter
½ cup of sugar (brown or white)
Combine all ingredients until bread cubes are completely moist and bake in a greased casserole dish at 350 degrees for 40 minutes or in individual dessert dishes at 350 degrees for 20 minutes. Serves 4.
Optional: Before baking, you can mix in a few teaspoons of brandy or rum, add a handful of chocolate chips or top with cinnamon.
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