Okay, we’ve all received that beautifully boxed Italian Christmas bread/cake with high hopes that this time it might just be edible. The more beautiful the box, the higher the expectations, but alas, it’s always the same old, dry, nasty cakey thing you remember. Well I’ve decided that rather than wait a courteous amount of time and then discreetly toss it away, this year I would make lemonade out of lemons, or I should say bread pudding out of pannetone. Just substitute the pannetone for the bread, use about half the amount of sugar as the pannetone is already sweetened and voila! It makes extra good bread pudding as it usually has wonderful things in it like raisins, or other dried fruit, the one I got this year had dark chocolate chunks and the pudding was extra super duper delicious!
Here is what I did with this years’ pannetone:
Preheat oven to 350 F.
Grease a 9″ x 9″ x 3″ glass or ceramic baking dish
About 2 1/2 – 3 cups of whole milk
1 tsp. real vanilla
1 tbsp. butter
1/2 c. sugar
about 1/2 large size pannetone torn into chunks
In a large bowl beat the milk and eggs together, add vanilla and sugar beat some more. Add chunks of the pannetone and keep adding as long as the milk will sop it up. Dot with butter and bake for about 1 hour and 15 – 30 minutes. Test with a toothpick and make sure it comes out clean. Serve warm or at room temp. with cream, half and half or vanilla ice cream. Yummy!