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