This past week my site sponsor Foodbuzz sent me a couple Bauducco Panettones to try out and write about. I’ve seen panettone’s at a number of Italian restaurants but had never tried it. Taking it out of the box and cutting it up to make bread pudding, I discovered the consistency of panettones is very similar to that of a fluffy cinnamon roll that has gone through proper proofing. But what do I know I’m not a bread expert! The recipe I had for bread pudding called for using only 6 ounce of the bread, which I decided couldn’t be right since that would mean I was only using about 1/4 of the bread which would barely fill up my 3 quart baking dish. I was determined to use the entire loaf for the bread pudding, since I’m going to take it to my brother-in-law’s birthday party tonight anyway.
So here is are the ingredients I used for Panettone Bread Pudding (with a hint of orange)
26 oz. Bauducco Panettone, thinly sliced, torn or whatever
4 Cups of whole milk
1 1/2 Cups of sugar
2 Cups of heavy cream
1/2 Cup of rum
1/2 Cup of Marsala wine
6 Eggs
2 tsp. grated orange zest
1 tsp. cinnamon
Confectioner’s Sugar
For the directions to the recipe check out the Panettone Bread Pudding recipe at Bauducco’s site. Now that I see their finished product I understand how they wanted it to look, but I think mine actually worked out more as I perceived it should look. Since I doubled the recipe ingredients from the link I had some left over sauce, I went ahead and simmered the sauce and then blended it smooth and will attempt to use it as a sauce when it is served (I don’t know how well that will work out, but it tastes good so far).
I had a little taste and I think it will be a big success at the party!
Just a FYI Bauducco provided me this panettone free of charge as part of the Foodbuzz Publisher Tastemaker program.
