TANTE MARIE’S PANETTONE BREAD PUDDING WITH MARMALADE SAUCE
Panettone is a brioche bread studded with dried fruit served at Christmas and New Year that you’ll find all over Italy during the holidays. This simple pudding recipe comes from our dear friend , Mary Risley, creator of Tante Marie’s Cooking School in San Francisco. Mary loves to travel, then cook the treats she has enjoyed when she is back home. Bread Pudding is also a happy end for leftovers of Grandma’s Yule Bread.
Serves 8 to 10
A 1 lb/450 g panettone loaf
2-3 tablespoons butter for the pan
4 whole eggs
4 egg yolks
1 cup/200 g sugar
2 ½ cups/625 ml milk, more if needed
1 cup/250 ml heavy cream
½ teaspoon of salt
For the marmalade sauce
1 cup/250 ml fine-cut orange marmalade
1-2 tablespoons water
8×12 inch/20×30-cm baking dish
- Heat the oven to 325˚F/160˚C and set a shelf in the center. Generously butter the baking dish. Peel the paper from the panettone and cut the bread vertically in half. Lay the halves flat and cut them in 5/8-inch/2 cm slices. Layer the slices overlapping in the buttered pan.
- Whisk together the eggs, egg yolks and sugar just until mixed. Stir in the milk and heavy cream with the salt. Pour this custard mixture over the layered panettone. You may need to add more milk so that the liquid almost covers the bread.
- Bake the panettone until lightly browned, the bread has puffed and the custard is set with a crispy topping, 55-65 minutes. Let the pudding cool 10-15 minutes in the dish before serving so it is not too hot and squishy.
- Meanwhile melt the marmalade with water, stirring to form a sauce. Serve the sauce on the side with the warm pudding
BREAD AND BUTTER PUDDING
This pudding serves 4-6. Most breads can be used, but the best such as challah or brioche have a light crumb; plain white bread is also quite acceptable.
Heat the oven to 180˚C/350˚F and set a shelf near the center. Soften ½ cup/125 g butter and spread it on 8 slices (about 4 oz/125 g) of white bread, including the crusts. Butter a 5-cup/1.25 liter baking dish (about 7×11-inch/18×28-cm) and arrange about half the bread triangles overlapping in the base. Sprinkle with 2-3 tablespoons (about 2 tablespoons/30 g) mixed candied orange and lemon peel and 2-3 tablespoons (about 2 tablespoons/30g) raisins or currants. Cover with a layer of the remaining buttered bread slices and sprinkle with 2 tablespoons/30g more currants.
For the custard, whisk 3 eggs in a large mixing bowl with ½ cup/100 g sugar until frothy. Whisk in 1 cup/250 ml milk, ¼ cup/60ml heavy cream and the grated rind of half a lemon and spoon this custard over the bread slices, pressing them down gently until they are completely soaked. (If a few soaked crust poke through the custard, this adds to a crispy crust.) Sprinkle the top with ½-1 teaspoon grated nutmeg. Bake the pudding in the heated oven until the custard is set and the top of the pudding is browned, 30-40 minutes. Serve warm.