Chocolate panettone on its own is fabulous but make it into bread pudding, warm from the oven and served with ice cream—you have an over-the-top dessert.
The day before you plan to make the bread pudding place the panettone pieces on a baking sheet and let sit out at room temperature for at least 6 – 8 hours to get slightly “stale”.
Preheat oven to 350F.
In a large bowl combine the eggs and sugar. Whisk until combined.
Add the whipping cream, milk, orange liqueur, vanilla and orange zest.
Gently stir in the panettone pieces.
Spoon into a greased oven-proof casserole dish. Scatter chocolate chips over top.
Bake in oven for 35-45 minutes until puffed and golden.
Serve warm with quality vanilla ice cream
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Ingredients
Directions
The day before you plan to make the bread pudding place the panettone pieces on a baking sheet and let sit out at room temperature for at least 6 – 8 hours to get slightly “stale”.
Preheat oven to 350F.
In a large bowl combine the eggs and sugar. Whisk until combined.
Add the whipping cream, milk, orange liqueur, vanilla and orange zest.
Gently stir in the panettone pieces.
Spoon into a greased oven-proof casserole dish. Scatter chocolate chips over top.
Bake in oven for 35-45 minutes until puffed and golden.
Serve warm with quality vanilla ice cream
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