I haven’t forgotten about you. I swear. Things are a bit backed up here–partially because of my schedule and partially because my camera’s having uploading issues. Hopefully, all will be resolved this weekend. Til then, here’s a quick recipe for a chocolate-studded panettone bread pudding. Sorry for the lack of pictures–these are the only ones that would load!
Chocolate Panettone Bread Pudding
Adapted from Williams-Sonoma. I prefer to use panettone–a popular Italian brioche fruit cake that makes appearances around the holidays–because of its soft, buttery texture, but a French loaf would also work well for this.
- 1 tablespoon butter
- 1, 17 to 18 oz panettone, cut into 1-inch pieces
- 4 eggs at room temperature
- 1 tablespoon cocoa powder
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- Pinch of fresh nutmeg or allspice
- ½ teaspoon ground cinnamon
- 3 cups skim milk
- 1 cup whole milk
- Pinch of salt
- 4 to 6 oz bittersweet chocolate, coarsely chopped
- In a large bowl, whisk together the eggs, cocoa powder, brown sugar, vanilla, nutmeg/allspice, cinnamon, milk, and salt.
- Submerge your bread cubes and soak for half an hour.
- When the bread is almost done soaking, preheat the oven to 350 degrees Fahrenheit and grease either a 9-inch round cake pan or an 8-inch square baking dish with the 1 tablespoon of butter.
- Pour half the bread/custard mixture into the dish. Sprinkle with half the chopped chocolate.
- Repeat with the remaining bread/custard and chocolate.
- Place in a shallow baking dish and pour enough hot water to come half-way up the side. Not going to lie, I sometimes skip this step because I am lazy.
- Bake for 45-50 minutes until a knife inserted into the center comes out clean.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
Serves 8 to 10.