Panettone Bread Pudding
Panettone (pronounced pan-uh-TOE-knee) is a sweet yeast bread that originated in Milan. It usually contains some sort of raisins or other dried fruit, as well as some candied citrus peel. It is traditionally served at Christmas, as is this pudding made with it.
- 3 large eggs
- 1 cup granulated sugar
- 13/4 cups whole milk
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 5 cups cubed panettone
- 1/2 cup golden raisins
- 3/4 cup mixed candied fruits
- Vegetable oil spray
- Gelato or sweetened whipped cream (optional)
1. Whisk eggs in a large mixing bowl with sugar until thick and lemon-colored. Whisk in milk, melted butter, vanilla, cinnamon, and salt. Add bread cubes, and press down with the back of a spoon so they absorb egg mixture. Stir in raisins and candied fruit.
2. Grease the inside of the slow cooker liberally with vegetable oil spray or butter. Spoon mixture into the slow cooker. Cook on High for 1 hour, then reduce the heat to Low and cook for 2 to 3 hours, or until a toothpick inserted into the center comes out clean and an instant-read thermometer inserted into the center of the pudding reads 165°F. Serve hot or at room temperature, with gelato or whipped cream, if using.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation: Substitute chopped dried apricots and chopped dried figs for the candied fruits and raisins.