Panettone Bread Pudding With Apples
A decadent version of bread pudding made with Panettone and apples
Servings: 8 Servings
Ingredients
- 1.5 lbs panettone cubed
- 3 each whole eggs plus 2 yolks
- 2 each egg whites
- 2 cups milk
- 1 cup cream
- 1 tsp vanilla
- .5 tsp cinnamon
- 2 each apples peeled and diced (about 12 oz whole)
- .5 cup sugar plus 1 Tablespoon split
- whipped cream for serving
- 1 tbsp butter for buttering the pan
- 1 cup whipping cream whipped, optional for garnish
Instructions
- Preheat oven to 350°
- butter a 13"x9" baking dish
- Peel the apples and dice them into 1/2 inch cubes. Cut the Panettone into 1" cubes.
- Separate two eggs, whites from yolks. Set aside the egg whites.
- In a large bowl, add the three whole eggs plus the two egg yolks. Whisk the eggs with the 1/2 cup of sugar and then whisk in the milk, cream, cinnamon, and vanilla.
- In another large bowl, place the cubed panettone and the diced apples. Pour 2/3rds of the milk and cream mixture over it and allow to sit for 10-15 minutes to absorb the liquid. Stir every 5 minutes to make sure the cubes are evenly absorbing the liquid.
- While the pannetone rests, whip the egg whites (using an electric mixer) until thick and fluffy. Then add the extra tablespoon of suger and whip until stiff.
- Gently fold the beaten egg whites into the bowl with the soaking pannetone. Place this mixture into the buttered pan and then pour the remaining 1/3rd of the custard mixture over it the panettone in the pan.
- Bake in the oven for about 35 minutes or until fairly set. It can be a little soft in the center. Cook to 155 degrees F on an insta-read thermometer.
- Allow to cool for at least 15 minutes before serving so that the custard sets up. Garnish with whipped cream.