++ PLEASE NOTE — Although I used Panettone to make my bread pudding, any type of dense bread can be used.
Last night I remembered I had some chocolate chip Panettone (bread) leftover from Christmas. Before you become alarmed, Panettone remains fresh for quite a while, especially when refrigerated. ++ Photo courtesy of Cortina’s Italian Food.com
Lately I’ve been in the mood for some good, old-fashioned bread pudding and I thought, “Hmm, how about making a totally new version using Panettone, with the addition of cream cheese for extra richness?” Happily, my idea resulted in a creamy, rich dessert that’s easy to make. (My ‘taste testers’ gave this recipe a big thumbs up!)
++ Recipe can be easily doubled – use a 1 1/2 quart baking dish or casserole and up baking time to 55 – 60+ minutes. See tip below for testing if bread pudding is fully cooked.
Ingredients Oven at 350F Makes 10 pieces
- 3 cups dense bread – such as Panettone – cut into 2′ squares ++ cups should be a bit over-full
- 2 eggs
- 1/2 cup condensed milk
- 1/2 cup water
- 2 pinches nutmeg
- 1/4 tsp. vanilla
- 1/2 package cream cheese
- Optional —- IF NOT USING PANETONNE —- 1/8 cup chocolate chips…… a few gratings of orange peel
Cut bread into thick slices – cut slices into 2′ squares. ++ You don’t have to be fussy about how you cut up the bread. Place cubed bread into a greased loaf pan. (No need to grease loaf pan if you have a coated pan.)
In a medium bowl, whisk together 2 eggs, 1/2 cup condensed milk, 1/2 cup water, 2 pinches nutmeg & 1/4 tsp. vanilla. Pour over bread squares.
Cut – or pull off – small pieces of cream cheese and drop on top of the bread/milk mixture. Mix everything together and allow to sit for a few minutes so bread can absorb liquid. Place loaf pan in large pan or large casserole containing 1′ of hot water.
Bake at 350F for 45 minutes – or until a knife inserted 1/2′ into pudding comes out clean. Bread pudding should be puffed and dry-looking on the top.
‘Not Your Grandmother’s’ Bread Pudding is delicious eaten warm or cold. And it’s so rich there’s actually no need for special toppings but it sure is good with fudge sauce!!