In the realm of versatile desserts, bread pudding takes the cake. (Do you see what I did there?) Its main purpose is usually to serve as a dessert, but it could also just as easily be a breakfast or bunch menu item. Its sweet, but not too sweet. I mean, it’s practically french toast, if you think about it.
See what I mean? Versatile.
I have a secret to tell. Before today, I’ve never had bread pudding. I know. It’s a disgraceful secret. You can probably blame my parents for that one. But no more do I have to live a life of bread pudding lies.
The inspiration to make this recipe came from a super lazy weekend watching episode after episode of the Food Network on my super cozy couch. One episode was Ina Garten making…wait for it… bread pudding. This episode was inspiring enough to get my lazy butt off the couch and to the store. THAT’S how delicious this looked.
The key to this recipe is the bread. You can really use any loaf of bread, but this recipe called for Panettone. Never heard of it? You know around the holidays when the grocery stores stack weird yellow boxes all around the bakery area? And you’re all like “What’s with all of this boxed bread? Who buys that?” THAT’S Panettone! And actually, it’s considered cake. And it’s delicious. It’s like a slightly sweet raisin cake.
On another note completely unrelated to decribing what Panettone tastes like, I have a behind the “food-blogging scenes” picture to share with you.
That’s Senna. She was helping me out.
Sorry, back to bread pudding.
You can serve this with caramel sauce, or if you really wanted to impress, a whiskey caramel sauce. Or you could serve it a dab of fresh whipped cream. Or what the hell, even ice cream. The options are practically endless.
This is how it should look when it comes out of the oven. Or something like this. There’s really no judgement here.
If you wanted to get really fancy, you could toss some chopped pecans on top before you bake it.
Enjoy and Happy Bread Pudding-ing
- 1 box of Panettone (original flavor)
- Butter for greasing
- 3 eggs
- 8 egg yolks
- 5 cups half & half
- 2 tsp Vanilla extract
- ½ tsp Almond extract
- ½ cup sugar
- Preheat oven to 350 degrees
- Cut the loaf of bread into 1 inch cubes and spread on a cookie sheet and toast for 10 minutes
- While the bread is toasting, whisk together the whole eggs, egg yolks, half and half and both extracts
- Once the bread is toasted, place cubes in a greased baking dish (I used a 9x12) and pour the custard mix over the bread. Allow bread to soak for 10 minutes
- Place the baking dish full of pudding inside of another dish, then pour hot tap water in the outer dish. For this step I used a cookie sheet with higher lips. The water needs to be halfway up the pudding dish.
- Tent both dishes with aluminum foil (make sure the foil doesn't touch the pudding) and poke a few holes in it. Bake for 40 minutes. Remove the foil and bake for 40 more minutes. The pudding will be golden brown and slightly jiggly when done.