Lucy's Recipes Panetonne Bread Pudding | Panetonne Bread Pudding |
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Serve with softly whipped cream and Marinated Fruit Salad.
1 panetonne 6 eggs 1 cup whipping cream 2 cups milk ½ cup sugar 1 teaspoon vanilla
Butter a 9 x 13-inch baking dish and set aside. Cut panetonne into 2-inch cubes and remove dark brown crusts. You will need about 10 cups. Place in a large bowl. Whisk together eggs, whipping cream, milk, sugar and vanilla. Pour over panetonne and toss to coat. Transfer panetonne and custard to prepared baking dish, squishing the pieces around to absorb custard and to fill pan with an even layer. Set aside for at least 45 minutes or well-wrapped in the refrigerator overnight. Preheat oven to 400 F. Bake bread pudding for 35 to 40 minutes or until deep golden brown and puffed. Cut into pieces and serve warm or at room temperature. Serves 6 with leftovers. |
