So you decided that this year you’re having a New Year’s Eve dinner party and you need a dessert. But you’re not really a baker. And you work and/or have children. And you don’t have a lot of time. Christmas to the rescue! Now before you think I’m suggesting that Santa should put something under your tree for your table, I’m going to back this up a little bit.
Panettone is very Italian. Starting after All Saints Day (November 1) and sometimes even before, the grocery stores start putting out piles of Panettone. Panettone is a sweet bread loaf originally from Milan. It usually contains candied fruit and raisins (sorry, Pete) and it is typically enjoyed for Christmas and New Year’s. It is so Milanese that it is a symbol of Milan and 117 million Panettones (and Pandoro) cakes are produced in Italy every Christmas. (As I write this, there is currently a Panettone controversy due to one producer’s recent ad, which vegans apparently didn’t see the humour in. You can read about that here.)
How is a Christmas bread loaf going to save your New Year’s Eve dessert? Panettone Bread Pudding with chocolate and Grand Marnier! This dessert is a snap to whip up. It does take a little planning as you have to let it sit for at least half an hour to let the bread soak up the sugary-creamy goodness, but you can make it in advance and pop it in the oven when you start to serve dinner. Like magic, it will be done and ready to serve hot for dessert!
Prep time: 10 minutes + 30 minutes sitting time; Cook time: 45 – 60 minutes; Serves: 8-12 people
What you need:
- 1 lb Panettone, diced into cubes – if it is leftover and dry, it is good to use for this recipe (the Panettone I bought was 750g and I used a little bit more than 3/4)
- 2 cups whipping cream
- 2 cups whole milk (I used 5%)
- 6 eggs
- 1 cup sugar
- 2 tbsp vanilla
- 2 tbsp Grand Marnier (want to switch it up? Substitute Cognac, Amaretto or Cherry Brandy
- 1/2 cup chocolate chips
- butter (to butter the pan)
What you do:
- Preheat your over to 350ºF
- Butter a rectangular 9″ x 13″ x 2″ oven-proof pan (I did not have this size of pan, so I used a 12 3/4″ x 10 3/8″ x 2 1/2″ disposable lasagna pan)
- Add your diced Panettone cubes [ELIN’s TIP: my Panettone was really fresh, so I cubed it in the morning and left it in the pan covered with a paper towel for the day]
- Sprinkle chocolate chips over the Panettone cubes
- In a large bowl add eggs
- Add cream to bowl
- Add milk to bowl
- Add sugar
- Add vanilla
- Add Grand Marnier (or Cognac, Amaretto or Cherry Brandy)
- Whisk until everything is mixed nice and smooth and slightly thickened
- Pour the egg/milk (custard) mixture over the Panettone/chocolate chips
- Press the cubes into the custard mixture
- Let sit for at least 30 minutes (to 2 hours – if you want to make this ahead of time, you can cover it and refrigerate)
- Place the pan in the oven and cook for 45 – 60 minutes or until it puffs up, is golden brown and set in the centre. (After 50 minutes, mine was still a little wet in the centre, so I put the oven on convect for another 5 minutes)
- Let it cool slightly and then spoon into bowls
Enjoy!
I so miss panettone!!! Looks amazing!
LOVE THIS!!!! Excellent dessert.
Thanks Tracy! It is a good easy to do dessert!