When the holidays arrive and there’s so much to do, I always look for things to serve that I know I can nail without any stress. Bread puddings are great as a side dish (my Mushroom & Leek Bread Pudding from Barefoot Contessa Foolproof is one of my favorites!), but they’re also so delicious for dessert. This version is made with the Italian sweet bread panettone: It’s easy to find in grocery stores this time of year, and it’s a perfect base for bread pudding. I toast it a little, then top it with a sweet custard made with vanilla and orange zest. You can assemble it early in the day, refrigerate and bake it right before your guests arrive. There’s nothing like the smell of warm bread pudding coming out of the oven to make everyone really happy to be there!
When I serve this, I like to drizzle a little cold crème anglaise on top, and here’s another time saver: Vanilla ice cream is actually just frozen crème anglaise, so all you need to do is let a pint of good vanilla ice cream melt in the refrigerator and you have an elegant vanilla sauce!
ACTIVE: 25 min l TOTAL: 2 hr 5 min (plus cooling) l SERVES: 8
1¼ pounds panettone (Italian sweet bread)1½ tablespoons unsalted butter, melted4 extra-large eggs6 extra-large egg yolks5 cups half-and-half¾ cup granulated sugar2 teaspoons pure vanilla extract½ teaspoon grated orange zestKosher salt⅓ cup sliced blanched almondsConfectioners’ sugar, for dusting
1. Preheat the oven to 350˚.
2. Cut half of the panettone in ½-inch-thick slices and cut the rest into 1-inch dice. Place all of it on a sheet pan in a single layer and bake for 8 to 10 minutes, until lightly browned. Brush a 10-by-14-by-2-inch rectangular baking dish with the butter. Lay the sliced panettone in one layer in the dish, cutting the slices to fit, then distribute the diced panettone on top.
3. In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, granulated sugar, vanilla, orange zest and ½ teaspoon salt. Pour the mixture over the panettone, pressing lightly so the bread soaks up the custard. Set aside for 10 minutes or refrigerate for up to 6 hours.
4. Sprinkle the almonds on top, then place the baking dish in a large (13-by-16-inch) roasting pan. Fill the larger pan with enough very hot tap water to come halfway up the side of the baking dish, being careful not to get water in the pudding. Cover the larger pan tightly with aluminum foil, tenting it so the foil doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape.
5. Bake the pudding for 45 minutes, then remove the foil and bake for 35 to 45 minutes longer, until a knife inserted in the center comes out clean. Carefully remove the baking dish from the water bath and cool slightly. Sprinkle lightly with confectioners’ sugar and serve warm or at room temperature.
RECIPE FROM GO-TO DINNERS. COPYRIGHT © 2022 BY INA GARTEN. PHOTOGRAPHS COPYRIGHT © 2022
BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE.