Lots of folks have cultural items they put on the table for Thanksgiving...well I'd like to hear, er...read about yours! I'll post my favorite and then please share your own!
Panettone Bread Pudding
Nothing says mmm...holiday time, like some warm, gooey bread pudding. And nothing says Italian like Pannetone Bread Pudding. This recipe (though I wish I had thought of it) is by Ken Oringer of Food and Wine Magazine. No this is not low fat....why the hell should it be...it's the holiday!
Ingredients:
2 lbs panettone, sliced 1 1/2 inches thick
1 stick (4oz) unsalted butter
3 large eggs
1 cup sugar
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Pinch of salt
2 cups heavy cream
one 12-oz can evaporated milk
Directions:
- Preheat the oven to 400 degrees. Butter a 2 quart baking dish. Toast the panettone on the oven racks for 8-10 minutes, or until golden; cut into 1 1/2 inch cubes and transfer to the prepared baking dish.
- In a saucepan, cook the butter over moderately low heat until nutty and the milk solids are brown, 4-5 minutes. Toss the butter with the panettone.
- In a medium bowl, using an electric mixer, beat the eggs and sugar at medium speed until pale and thick, 2 minutes. Beat in the vanilla, cinnamon, nutmeg, and salt, then beat in the heavy cream and evaporated milk. Pour the custard over the panettone; let stand for 1 hour, gently tossing now and then, until the custard is absorbed.
- Preheat the oven to 400 degrees. Bake the bread pudding for 25-30 minutes, until the top is golden and the custard is set. Let cool for 30 minutes before cutting into squares.
The best part about this is that you can make it the day before and refrigerate it until after dinner! And if you serve it with ice cream, it only gets better! Enjoy!
Now what's your tradition?
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