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 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.
Wow that looks like it would be the cure for even the most severe of sweet tooth attacks! 🙂 Very delicious!
Well, dugh, what makes it not elegant! Seems to me Panettone puts it front and center! Lovely.
Gretchen Noelle says
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!
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.
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!!
Interesting variation to bread pudding.
What a brilliant pudding! I can only imagine how good it must be!
This is absolutely elegant AND comfort food! I bet it would be amazing!
Thank you, all. It did taste very good. To tell the truth, I really need this sugar-filled December to be over!
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.