Serves 8 to 10; Makes 28 Mini Desserts
This bread pudding is perfect for the holidays! Filled with the distinctive, festive flavors of candied fruits, it can be served plain or with caramel sauce.
One 24-ounce panettone, cut into cubes
2 cups cinnamon raisin bread (or crusts), cubed
5 large eggs
1 cup sugar
4 cups heavy cream
1 teaspoon vanilla bean paste
Pinch of salt
8 tablespoons butter, melted and cooled
Caramel sauce, for topping
Confectioners’ sugar, for sprinkling
1. Spread out the panettone and bread cubes on a baking sheet. Leave to dry out for 2 to 3 hours.
2. Coat a 9 x13-inch baking dish with no-stick baking spray.
3. In a medium bowl, whisk together the eggs and sugar until blended. Whisk in the cream,
vanilla bean paste, and salt
4. Transfer the breads to the prepared pan; drizzle with melted butter.
5. Pour the egg mixture over the breads, stirring gently to incorporate. Cover with plastic wrap; refrigerate for 6 hours, or overnight.
6. Preheat the oven to 325°F. Uncover the pudding. Bake for 1 hour 20 minutes, or until the
top is puffed and browned. Let cool on a wire rack.
7. Serve warm or at room temperature with caramel sauce. Sprinkle with confectioners’ sugar.
I’ll be serving this bread pudding at festive afternoon tea programs at these Long Island libraries:
Monday, November 27, Half Hollow Hills Community Library, Dix Hills, 12 pm
Saturday, December 2, Hampton Bays Library, 1 pm
Wednesday, December 6, Quogue Library, 2 pm
Friday, December 8, South Country Library, Bellport, 2 pm
Wednesday, John Jermain Memorial Library, Sag Harbor, 1 pm
Saturday, December 16, Bayport-Blue Point Library, 2 pm
Tuesday, December 19, Bayport-Blue Point Library, 2 pm