The (Obvious) Pudding

Sugar High Fridays. If you have a sweet tooth (and I admit it, yes, I do), it’s hard to ignore this incredibly sumptuous and well-attended monthly sweet fest founded by Jennifer, The Domestic Goddess. But I bake bread, not desserts (Daring Baker challenges notwithstanding).

Even so , when I opened my inbox to discover an invitation from Zorra to participate in this month’s event, Pudding, I really wanted to, because, well, it was an invitation from Zorra.

So I thought, let’s see, pudding… There’s chocolate, although last time I made it, the texture was, shall we say, suboptimal … I love rice pudding and I might not screw that up… or I could probably handle plum pudding for Christmas, but I don’t really like it… [Fret, fret] what pudding can I make?


Not an elegant dessert, but some serious comfort food.

Panettone bread pudding on plate

Panettone Bread Pudding with Almonds and Cherries

Yield: 8 – 10 servings


  • One slightly stale loaf (about one pound) of panettone
  • 1-1/3 c. dried cherries
  • 1/3 c. Amaretto
  • 2/3 c. blanched slivered almonds, toasted
  • 5 eggs
  • 5 egg yolks
  • 4 c. whole milk
  • 1 c. superfine sugar
  • 1 tsp. vanilla extract
  • powdered sugar


  1. Preheat the oven to 400F.
  2. In a small saucepan, soak the cherries in the Amaretto for 20 minutes, then simmer until the Amaretto is evaporated/absorbed.
  3. Slice the panettone into 1/3-to-1/2-inch thick rounds, and cut each round into four wedges.
  4. Place the panettone wedges on a baking sheet and place them under the broiler for about 2 minutes, until they are toasted.
  5. Butter a shallow 3-quart baking dish and line it with half the panettone wedges.
  6. Sprinkle the panettone with the cherries and the toasted almonds.
  7. Layer on the remaining half of the panettone.
  8. Whisk together the eggs, egg yolks, milk, superfine sugar, and vanilla extract. Pour over the panettone.
  9. Bake for 40 – 45 minutes, until only slightly wobbly in the center.
  10. Sift powdered sugar over the top before serving.

Panettone bread pudding in baking dish

Post a comment » 10 Comments

  1. Wow that looks like it would be the cure for even the most severe of sweet tooth attacks! :) Very delicious!

  2. Well, dugh, what makes it not elegant! Seems to me Panettone puts it front and center! Lovely.

  3. What a creative way to make bread pudding. I loved your post on making panettones and this is certainly a fun way to bake them up again. Looks very elegant to me! yum!

  4. I would like to have a “slice” of this pudding right now! It looks so delicious!
    Thank you very much for your participation in SHF.

  5. Well done! It would have been a crime to let one of those gorgous panettones you made go to waste. That pudding is making me hungry!!

  6. Interesting variation to bread pudding.

  7. What a brilliant pudding! I can only imagine how good it must be!

  8. This is absolutely elegant AND comfort food! I bet it would be amazing!

  9. Thank you, all. It did taste very good. To tell the truth, I really need this sugar-filled December to be over!

  10. I made your reciepe for Pan de Muerto a week ago but it is only me and my husband at home so we didnt finish it. I figure out that I shouldnt waste it so I made bread pudding and the only thing I had to embelish it was some unsweetened chocolate chips.

    it came out really good. My husband loved it.

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