- Brown Sugar
- Regular Sugar
- Whole Milk
- Heavy Cream
- Vanilla Extract
We get started let’s go over the ingredients you’re going to need some panicked toning cut into some nice big cubes you’re going to need some brown sugar regular sugar,eggs,whole milk,heavy cream,some ground cinnamon,vanilla extract and an orange. we’re gonna make our custard I’m going to add in my eggs all pretty much all my ingredients besides the punic donut so, milk and you want to make sure you use whole milk for this you don’t want to use skim milk or low-fat on your that because you’re not going to get that richness that you’re supposed to have with a bread pudding a touch of cinnamon not a whole lot vanilla extract and the zest of a half an orange.
I love to put in a little zest of an orange in here it just makes a dish so much more I guess it more fancy tasting it just gives it a little extra note of flavor that you wouldn’t normally get and it cuts that super richness custard taste which I absolutely love and since it’s in the panettone might as well just put a little bit in the custard right and a whole lot just half of an orange get all that in there now go ahead and whisk this all together until you have a nice creamy mixture that looks fantastic now to this I’m going to add in my panettone now my panettone is a few days old so it’s a little bit stale but that’s exactly what you’re looking for so it stays the tin the shape that you cut it in otherwise it would be just way too mushy if it was super fresh just going to put it in here.
I’m going to give this a nice stir and make sure the panettone is really combined with that custard mixture and we’re going to leave this like this for about half an hour and every five minutes or so just come in here and push it down and the reason we’re doing this because you want the pine is wanted to absorb almost like a sponge right in that custard because that is what’s gonna make it puffy golden and light and delicious so leave it for about a half hour coming every now and then to just give it just a nice stir give it some love my panic donuts been soaking in the custard for about 40 minutes or so you can leave it in there for up to three hours doesn’t really matter you can even in it the night before it does not matter now all.
I did was just butter my dish here that the panettone was in pre-heat your oven to 350 and now just put everything in here look at that it’s just going to be fantastic now all I’m going to do is bake this at 350 for around an hour or until it’s puffed golden and it’s set in the middle my panettone bread pudding baked for about an hour if 350 and as you can see it’s golden it’s brown it’s puffed up and it’s nice and set in the middle which is exactly what you’re looking for now don’t serve this piping hot otherwise in my fall apart it stays a lot better when you let it cool for about 30 minutes before you serve it and then just serve it with some new cream.