The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Panettone Bread Pudding


3 pounds panettone

1 quart anglaise (recipe follows)


Powdered sugar for dusting


1 quart heavy cream

10 egg yolks

1 cup sugar

pinch of salt

1 tablespoon vanilla bean paste


  1. Preheat oven to 500 degrees.
  2. Tear panettone into cubes and place in greased baking pan.
  3. Pour chilled anglaise over panettone cubes.
  4. Use hands to combine mixture, squeezing anglaise into panettone.
  5. Place in oven, and bake 10-12 minutes.
  6. Serve warm with a scoop of gelato and a dusting of powdered sugar.
  1. Heat cream to 140 degrees in large saucepan.
  2. Meanwhile, in medium bowl, whisk egg yolks, sugar, salt and vanilla paste until slightly pale.
  3. Slowly incorporate heavy cream into yolks to temper while whisking constantly. Be careful not to pour too quickly or hot cream will curdle eggs.
  4. Let cool, whisking occasionally.
Print Recipe