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Panettone Bread Pudding with Lemon Filling

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Panettone Bread Pudding with Lemon Filling

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Panettone Bread Pudding with Lemon Filling Recipe Panettone Bread Pudding with Lemon Filling Recipe

Wondering what to do with the leftover Christmas panettone (or for that subject, the Easter dove bread, or another candy/vacation bread you might be seeking to end up)? This easy bread pudding, made in a loaf pan and served in slices, is a fascinating mixture of candy/tart flavors, and easy internal with a crunchy sugar topping. Baked-in lemon curd filling takes it excessive. By the best way, you do not HAVE to make use of a vacation candy bread on this pudding. Though frequently the ones breads be offering the bonus of bits of dried fruit and citrus-vanilla taste, any fairly stale bread is okay.

Our because of Andy and Jackie King at A&J King Artisan Bakers for the recipe that impressed this one.

At a look

Prep
Bake
Total
Yield
eight to 10 servings

Ingredients

  • three huge eggs
  • 2 cups part & part (fat-free is okay), gentle cream, entire milk, or a mixture of milk and cream
  • 1/four cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/four to one/2 teaspoon Fiori di Sicilia, to style; not obligatory
  • nine to 10 cups diced (beneficiant 1″ cubes) panettone or different bread
  • a beneficiant half of cup ready lemon curd, for filling
  • coarse glowing sugar, for sprinkling on best; not obligatory

  • three huge eggs
  • 16 oz. part & part (fat-free is okay), gentle cream, entire milk, or a mixture of milk and cream
  • 1 three/four oz. granulated sugar
  • half of ounce vanilla extract
  • 1/four to one/2 teaspoon Fiori di Sicilia, to style; not obligatory
  • 12 oz. diced (beneficiant 1″ cubes) panettone or different bread
  • five oz. ready lemon curd, for filling
  • coarse glowing sugar, for sprinkling on best; not obligatory

  • three huge eggs
  • 454g part & part (fat-free is okay), gentle cream, entire milk, or a mixture of milk and cream
  • 50g granulated sugar
  • 14g vanilla extract
  • 1/four to one/2 teaspoon Fiori di Sicilia, to style; not obligatory
  • 340g diced (beneficiant 1″ cubes) panettone or different bread
  • 142g ready lemon curd, for filling
  • coarse glowing sugar, for sprinkling on best; not obligatory

Instructions

  1. Whisk in combination the eggs, part & part, sugar, vanilla, and Fiori.
  2. Put the cubed bread in a bowl, and pour the egg combination over it. Stir to mix. Set the mix apart for 30 to 60 mins, so the bread can soak up a lot of the liquid.
  3. While the bread is soaking, preheat the oven to 350°F. Lightly grease a nine” x five” loaf pan.
  4. Stir the bread once more, then spoon part of it into the ready pan.
  5. Dollop the lemon curd over the bread/custard. Spread it out if it isn’t too sticky; despite the fact that leaving it in clumps is okay, too, as it will soften a little and redistribute itself because the pudding bakes.
  6. Top with the remainder bread/custard, patting it down gently.
  7. Sprinkle with coarse white glowing sugar, if desired; this creates a crunchy/candy topping that performs neatly with the pudding’s easy internal.
  8. Bake the pudding for 40 to 50 mins, till it is golden brown. Remove it from the oven, and let it relaxation at room temperature for a minimum of 30 mins, in an effort to set, sooner than reducing and serving.
  9. Sift confectioners’ sugar excessive of each and every slice; serve with a little of whipped cream or ice cream, if desired.
  10. Yield: eight to 10 servings.
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