Pannettone Bread Pudding, a Best of the Best recipe from 2002

Here's my recipe from 2002 for Pannettone Bread Pudding. I'm surprised it took me this long to post the recipe.

I have my Best of the Best recipe on the blog for my favorite Bread Pudding . This one is traditionally served at Christmas.

Panettone Bread Pudding

Here's what you'll need:

Preheat the oven to 325 degrees.

1 - 2-3 quart baking dish, buttered well.

1 pint (2 C)  Milk
1 pint (2 C) Heavy Cream
2 TBS Vanilla
4 Eggs
3/4 C (6oz.) Granulated Sugar
1 Loaf of Pannettone Bread cut into thick slices and buttered well.
The Zest of 1 Orange
3 TBS Cognac
Confectioners Sugar

Custard Base.
In a saucepan:
Milk
Heavy Cream
Bring to a boil
Add:
Vanilla 
Orange Zest
Whisk well.
Remove from heat, Add Cognac and set aside.

In a large mixing bowl:
Eggs
Sugar
Whisk until pale and sugar is dissolved.
Add the Milk and Cream from the Saucepan

Dip the Bread slices into the custard.
Place them into the dish.
Pour remaining custard into the dish.
Place the pan in a large Roasting Pan filled halfway with Hot Water.
Sprinkle the top with Confectioners Sugar .
Bake 45 minutes.
When baked, it should have a crust and be wobbly in the center.
Remove the dish to a rack and cool completely. It can also be served warm.


Enjoy!
Peace in the Kitchen!

Serve with Egg Nog Sauce:

1 1/2 C Egg Nog

1 TBS Cognac

1 tsp Almont Extract.

In a Small Saucepan on Medium Hight Heat:

All Ingredients.

Whisk well.

Heat until it begins to Boil, stirring constantly.

Continue heating for 1 minute or until it begins to thicken.