Bitchin' Kitchen Christmas Panettone Bread Pudding

This recipe for pannetone bread pudding transforms a cheap gift into a decadent, festive dessert.

Ingredients

1 large panettone

2 cups whole milk

7 eggs

1/4 cup + 2 tbsp brown sugar

1 vanilla bean

1/2 tsp cream of tartar

1-2 tbsp unsalted butter

1 cup whipping cream

1 cup strawberries

1 cup blueberries

Directions

1. Slice panettone into 7 cups of 1-inch cubes. Place cubes evenly on a baking sheet to dry out for a few hours.

2. Whisk together the milk, 4 egg yolks, 1-2 tbsp brown sugar, and the seeds of half a vanilla bean. Add the panettone cubes. Mix well with your hands and let soak for 5-10 minutes.

3. Preheat oven to 350°F. Whip the 4 egg whites with cream of tartar until stiff peaks form. 4. Delicately fold meringue into the pudding mixture, stir just a few times. Pour bread pudding mixture into buttered soufflé mold and bake for 1 hour.

4. Whisk together 3 egg yolks and 1/4 cup brown sugar. Place a small saucepan over medium heat. Add whipping cream and the seeds from other half of the vanilla bean. Stir constantly. When bubbles form around edges, remove from heat.

5. Stir heated vanilla-cream into egg yolk mixture, 1 tbsp at a time. Pour everything back into saucepan and cook over medium-low heat, stirring constantly. Cook until mixture is thick enough to coat the back of a wooden spoon. Pass it through a sieve then pour into a serving container.

6. In individual serving bowls, top warm bread pudding with berries and drizzle with Crème Anglaise.

More holiday recipes can be found online at www.foodnetwork.ca/holidays.

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