Leftover Panettone Conundrum Solved

Panettone Bread Pudding with Maple Crème Anglaise

Panettone, as light as a feather yet rich and buttery, is a labor of love (think: 48 hours of labor kind of love). From preparing the sourdough starter to mixing in the chocolate and finally flipping it upside down overnight, this sweet bread is absolutely worth the wait of it melting in your mouth. And while we don’t think you’ll have any leftovers, we've got a delicious solution for panettone that has passed its prime: bread pudding that will be the star of your holiday breakfast. 


Maple crème anglaise
1 cup (250ml) whole milk
1 cup (250ml) heavy cream
7 (126g) egg yolks
1/3 cup (100g) maple syrup
A pinch of sea salt

Panettone bread pudding
5 (90g) egg yolks
2 tbsp (40g) granulated sugar
2 1/2 (625g) cups whole milk
1/2 (300g) loaf of panettone


To prepare the crème anglaise, bring the milk, cream, and half of the maple syrup in a saucepan to a boil and reduce the heat. In a bowl, whisk the egg yolks and the rest of the maple syrup for about one minute. Gradually add one-third of the hot milk mixture to the egg yolks, whisking constantly, to temper them. Return the tempered egg mixture to the saucepan and cook stirring constantly until it reaches 82C degrees or until the cream thickens and adheres to the back of the spoon. Strain and transfer to a shallow container so that it can cool down as fast as possible. Store in the refrigerator in an airtight container until ready to serve.

For the bread pudding, heat the oven to 275 degrees. Tear the panettone loaf into pieces and place in a single layer on a baking sheet. Toast in the oven until lightly brown and dried out. During that time, grease an 8-inch round or square pans.

Change the temperature of the oven to 350 degrees. In a bowl, combine the egg yolks, sugar, and milk with a whisk to make the custard base. Add the panettone, toss to coat, and let soak for 30 minutes. Transfer the mixture to the greased pan and bake for about 45 minutes, or until the custard has set and is no longer wet.

Let cool and sprinkle with powdered sugar. Serve with a generous pour of crème anglaise.


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