If you’ve been perusing your favorite blogs this week, then you’ve probably noticed a lot of great recipes to spoil Mom with. I think most of us get excited about Mother’s Day because one, it usually revolves around breakfast foods, and who doesn’t love those? Secondly, it’s really a chance for us to show Mom just how much we love her and appreciate her for what she does. Last year, I made Mom these darling ramekins of cinnamon crumble french toast, which she loved. This year, I decided to make another favorite of hers, this panettone bread pudding.
Even better, I invited her over so we could make it together. My mom and I love spending time in the kitchen together because we get to share our favorite tips and tricks with each other. My mom, for instance, isn’t a huge baker. She’s an amazing cook, but tends to shy away from baking. I, on the other hand, obviously can’t get enough of bread and pastry, so baking is my middle name. Usually, my mom is the one who is doling out recipes and instructions to me, so I thought it would be fun to swap places and show her how to make this delicious panettone bread pudding, something she requests often. Check out the video if you’re up for a new recipe and a couple of giggles.
- 1/2 a loaf of Italian panettone
- unsalted butter, for greasing the dish
- 2 large eggs
- 4 egg yolks
- 2.5 c half-and-half
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1/4 c sugar
- 1/8 c to 1/4 sliced almonds to sprinkle on top
- maple syrup for serving
- Preheat the oven to 350°F. Cut the panettone into 1 inch cubes and place on a baking sheet. Toast in the oven for about 10 minutes (or, even better, leave out overnight).
- Meanwhile, whisk your eggs and egg yolks in a large bowl. Add the sugar, extracts, and half and half. Whisk to combine.
- Place your toasted bread cubes in a greased pie dish. Pour the custard all over the bread cubes. Sprinkle sliced almonds all over the top of the pudding. Temporarily set aside.
- Take a deep roasting pan that's larger than the pie dish and place the pie dish in the pan. Fill the pan with hot tap water until the water reaches about 3/4 an inch below the rim of the pie dish. Be careful not to get water in the bread pudding. Cover the roasting pan with aluminum foil, making sure to tent the foil over the pan so that it doesn't directly touch the bread pudding.
- Carefully transfer the pan to the oven and bake for 40 minutes. After 40 minutes remove the foil and bake for another 40 minutes or so, until the top of the bread pudding is golden and crispy. Let pudding rest for 15 minutes before serving. Serve warm or at room temperature. Drizzle each serving with maple syrup.
This bread pudding is even more delicious after resting for a day. Leave in the fridge overnight, then warm in the oven the next day.