Panettone Bread Pudding

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This was a Thanksgiving hit!!!! I have tried and made a lot of bread pudding recipes, but this took 1st place. My family couldn't get enough. I actually used a amaretto liquor instead of the almond extract , and then made an amaretto sauce from one of Giada's recipes for the finishing touch. Absolutely incredible. Thank you Ina.

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This bread pudding was an amazing hit at dinner on Thanksgiving. I prefer it warm, not room temperature, the custardy bready goodness with the panettone dried fruits really are amazing in this amazing dessert.

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Just made this this morning. Another amazing Ina recipe. I found a dark Belgian chocolate chip panettone at Target (their Archer Farms brand for $7.99 and used that. Was a great combo with the almond extract and almonds on top. Was worried about the chips melting too much when toasting the bread cubes in the oven, but it turned out just fine. Think I'd take Jerry's suggestion next time and let them sit out overnight though. I used quite a bit more sliced almonds on top, as well--probably a generous 1/2 cup. This was a bit hit. Thanks yet again, Ina!

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We had this bread pudding for breakfast on Thanksgiven morning. It was the perfect thing to tide us over until the big meal. It was moist and light, and not too sweet. Panettone can easily be found this time of year at every grocery store for around $7.00. I cut the pannettone up the night before so all I had to do was toss it in the oven to toast while I made the custard. Don't skip the almonds on top, they add a nice texture and crunch. Thanks Ina for yet another winner. Every one of your receipes turn out, as you would say, "perfect"

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I am a sucker for bread pudding. If the dessert menu in a restaurant has a bread pudding in it, I'll get it. Not any more! I can now make my own bread pudding that tastes better than any I have bought from a restaurant. This recipe was simple enough. It was a rave at our Thanksgiving meal today. I was a little apprehensive to bake this and serve it without first trying it, but it worked out fine. This bread pudding has the consistency of custard as a previous reviewer noted. It turns out to be more moist and softer and therefore less chewy than the other bread puddings I have tried. The entire pudding weighs a ton, but it feels light as it goes down. I did alter the recipe by substituting fat-free half-and-half for real half-and-half. It still tasted very rich.
I have already been asked to bring this dish for Christmas.

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This is really good. Add 1/4 cup of Grand Marnier for an even better flavor. Panettone can be found this time of the year at discount stores for around 4 to 5 dollars and are every bit as good as the higher priced ones.

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I'd call this a bread custard rather than pudding, which is great because I love custard! If you get a Panettone as a Christmas gift, this would be an excellent use for it. However, even a cheap Panettone is going to cost you about $15, so I don't think it's worth the money to go out and buy a Panettone just for this recipe. A really good raisin bread would work just as well if not better. As I said, the egg/milk base creates a custard like texture, which I found to be delightful. And the almonds were an inspired touch. My complaint with most bread puddings is that they tend to be a little dry for my taste and require a vanilla or bourbon sauce to make them more appetizing. That's not the case with this dish. I'll definitely use this recipe again but with a raisin bread and perhaps a little more sugar.