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Panettone Bread Pudding Recipe

Panettone Bread Pudding

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Average Rating:

Total Reviews: 77

Showing 21-30 of 77

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  • on January 01, 2011

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    Just made this wonderful dessert for New Year's. Only change is that I used the Panettone made with milk chocolate chips, rather than the traditional version. Delicious!! My whole family loves your recipes Ina!! Love the show and cookbooks!!

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  • on December 30, 2010

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    I absolutely LOVE Ina! Everything I cook from her is incredible!! I made this for Christmas and it was delicious. I served it heated with a splash of half and half on it. I followed another reviewers directions on changing the recipe to 1 cup of sugar and 1/2 teaspoon of almond extract (apparently that is the true recipe from the show, this recipe is wrong and I added a teaspoon of orange zest.

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  • on December 28, 2010

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    This was my first attempt at making bread pudding and I was trying it for Christmas. It was fantastic!! I also used 1 C of sugar and 1 tsp of almond extract, like the previous reviewer, and added extra almonds on top. I also made Emeril's Anglaise Sauce, to go with it, and it too was great. My in-laws decided this needs to be a holiday menu staple! Thanks Ina, for another great recipe!

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  • on December 24, 2010

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    A bready, heady slice of heaven. This was ridiculously good. In regards to the sugar, I made it as she did on the show, not as listed in this recipe. I used 1 cup of sugar. The sweetness was perfect. I did differ in the almond extract. In this recipe, she calls for 2 tsp and on the show she calls for 1/2 tsp. I landed somewhat near the middle with 1 tsp and it was perfect. You taste everything in this pudding, the orange and raisin in the panettone, the vanilla, the almond....all of it. It's just so easy and utterly blissful. I served it warm with a scoop of vanilla ice cream on top. Simply put, Ina just gets it.

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  • on December 19, 2010

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    This was the best bread pudding ever! I made it for a brunch with old friends and everyone asked for the recipe. I made one slight change... I used 4 C. fat free half & half to make it a little more weight watcher friendly and since it was Christmas time, 1 C. low fat egg nog which gave it another little taste twist. VERY GOOD! Thanks Ina. I love your recipes and your show.

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  • on December 19, 2010

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    I have not made this recipe yet, but I'm basing my 5 stars on Ina's past performance. I am responding to the person who is confused about tenting with foil first or adding water first. It doesn't matter, as long as you do both. To make it easier and to avoid spills, I would tent your pudding, set it down on the oven rack and pour hot water into the bottom container so that it reaches up around half way. That's it.

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  • on December 10, 2010

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    I think it needs more sugar also more vanilla. Although I followed the recipe to the letter I was disappointed. No better than average.

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  • on December 09, 2010

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    I'm a little confused at the end of the recipe where it says "cover the large pan with aluminum foil tenting the foil" but before that you supposed to place the baking dish into this large pan and add hot water. my question is: do i place the foil paper first and then the water?? i don't get it :-( please someone explain that part to me. INA I love your shows very much!!!

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  • on July 28, 2010

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    I had sourdough on hand so I used that instead. I replaced the half n half for 4 cups buttermilk and 1 cup lowfat milk, used 1 cup of sugar and added cinnamon and nutmeg. It smelled incredible and tasted really good, so good that my very picky 3 yr old ate it and said it was yummy!

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  • on June 27, 2010

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    Added 1 can of evaporated milk and 1 can of condensed milk to the half and half mixture (same total oz. as recipe and used Panettone with chocolate chips inside. Came out fabulous! Ina's was not sweet enough. I'm Cuban and our desserts are very sweet.

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