This is one of my favorite go-to recipes for the entire holiday season.
It's easy to prepare, gets better after a few days in the refrigerator, and is a classic crowd-pleaser.
What you'll need...
1/2 loaf Panettone (cut into 1 inch cubes, about 1 pound or half the Bindi Panettone available in the market)
8 eggs (room temperature)
4 cups milk
4 cups cooked pumpkin (you can bake and use a fresh one, or easily substitute 2 16-ounce cans)
1 1/2 cups sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 log Allegheny Chevre (optional if you are a purist)
Preheat your over to 350 degrees. Spread the cubed Panettone in the bottom of a 9 x 13 buttered baking pan -- the deepest one you have. In a mixing bowl, combine the milk, eggs, sugar, pumpkin, vanilla and cinnamon. Using a whisk, beat until the custard mixture is well-combined. If you like a cheesy custard, mix in the Allegheny Chevre; it adds a creamy, cheese-cake-like quality to the bread pudding you'll really enjoy.
Pour the custard mixture over the cubed Panettone; spread to cover the bread and let it soak for 30 minutes. That's it! Bake the bread pudding for 45-60 minutes until the center is firm and the custard is fully baked. Serve warm with a drizzle of maple syrup and a healthy scoop of your favorite vanilla ice cream.
This holiday bread pudding gets better after refrigeration. Make it ahead of time; you'll be glad you did.
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You can cover and store, cut portions and microwave before serving - an easy holiday treat!