Chocolate Panettone Bread Pudding

With Christmas Day 2012 winding down, I will keep this post short and sweet. I made this indulgent panettone chocolate bread pudding for Christmas Eve and just had to share the recipe. While I am not a fan of panettone that has the candied fruits in it (I know I know, what kind of Italian am I?), I really do enjoy eating it without the candied fruit or in this case with chunks of chocolate. Panettone is the perfect base for a bread pudding because of its brioche style flavor and texture. It transforms into a rich and creamy chock full of warm melted chocolate goodness.

I made a few adjustments to the original recipe that I recently found in the food section of the San Francisco Chronicle. Because I used a chocolate panettone, I omitted the 1/8 cup of cocoa nibs and added a bit more chopped bittersweet chocolate. I also decreased the amount of sugar by 1/2 cup and added an extra tablespoon of amaretto. If you don’t have a vanilla bean, a tablespoon of vanilla extract will work just fine, too.

Hoping your holidays were filled with lots of love and laughter!

5.0 from 1 reviews

Chocolate Panettone Bread Pudding
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 pound chocolate panettone, cut into 1-inch cubes
  • ¼ cup coarsely chopped bittersweet chocolate
  • 8 large eggs
  • 1 cup sugar
  • 1¾ cups heavy whipping cream
  • 1¾ cups whole milk
  • Seeds scraped from 1 vanilla bean
  • 4 tablespoons amaretto
  • Pinch of kosher salt
Instructions
  1. Preheat the oven to 350°.
  2. Spread out the panettone cubes on a sheet pan and toast for about 10 minutes until lightly golden brown. Transfer the cubes to a 9- by 13-inch baking dish, and sprinkle with the chocolate.
  3. Whisk together the eggs, sugar, cream, milk, vanilla, amaretto and salt in a large bowl; pour over the panettone, pressing the bread down into the custard mixture as needed to make sure the pieces are well coated. Cover and refrigerate for 1 to 2 hours. Remove the baking pan from the refrigerator and let sit for 15-20 minutes to take off the chill. Bring a kettle of water to a boil. Place the baking dish in a larger pan and pour in enough water to come about halfway up the sides of the dish.
  4. Bake for about 50 minutes, or until the center of the pudding is just set and a knife comes out clean. Serve warm.

Comments

  1. How hilarious, we are the same Italians, lol. I can’t stand that candied fruit that was in everything. I’d much prefer to have your chocolate bread pudding. Wishing you and your family Happy New Years!
    -Gina-

  2. Hi Lisa, just curious because I’m not that familiar with WP, do you have a home page, one that shows your url? Thanks.

  3. Just beautiful! My sweet sister adores bread pudding, so I’ll have to make her some of this. Thank you for sharing…what a nice way to end my weekend (and get ready for dessert!) I hope you have a wonderful week!

    • Lisa | Ravishing Hunger says:

      Thanks for stopping by! Bread pudding is so indulgent but well worth every bite. Have a great week!

  4. wow! omg i have to try this :) do you have any ideas for where to buy panettone bread when it’s not the holiday season?

    • Lisa | Ravishing Hunger says:

      Thanks for stopping by! Panettone is hard to find when it’s not the holiday season. Challah bread is a great substitute!

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