Panettone pudding with vanilla

The leftover panettone often stays on my table after the holidays because I don't like it plain. I've tried all sorts of solutions, and among them, this vanilla panettone pudding seems to be the most convenient and practical. It's the kind of dessert you can make directly in a heat-resistant glass dish, without much hassle.

Quick Info

Total time: about 40 minutes
Preparation time: 15-20 minutes
Baking time: 15-20 minutes
Servings: 6-8
Difficulty: easy
Recipe type: dessert, panettone recycling

Ingredients

Half a panettone (about 400-500 g, depending on the size of the cake)
600 ml milk
2 eggs
2 tablespoons sugar
2 tablespoons cornstarch
100 g butter for the cream
50 g butter for greasing the dish

Instructions

1. Start with the dish: use a heat-resistant glass dish. Grease the entire interior surface with the 50 g of butter. This step prevents sticking and helps with the final texture.

2. Cut the panettone into suitable slices, neither too thin nor too thick. Arrange them directly in the prepared dish, trying to space them evenly.

3. Prepare the cream. In a bowl, mix the eggs with the sugar until combined. Add the cornstarch and mix again. Pour the milk over the egg mixture and stir well.

4. Transfer the entire mixture to a small pot. Place the pot over low heat and stir continuously to prevent sticking. Let the cream simmer until it thickens (it shouldn't boil hard, just gain consistency).

5. Turn off the heat and add the 100 g of butter. Stir vigorously until completely incorporated.

6. Pour the warm cream over the slices of panettone in the dish. Try to cover it as evenly as possible.

7. Place the dish in the preheated oven at 170°C. Bake for 15-20 minutes. The pudding is ready when the cream starts to form a crust on top, but it shouldn't be completely dry.

8. Remove the pudding from the oven and let it cool for 10-15 minutes before cutting into portions.

Why I make this recipe often

It's a quick solution when there's leftover panettone and I don't want to throw it away. The pudding turns out creamy, and the flavor of the cake pairs well with the simple cream, without any additional flavors. It doesn't require complicated ingredients and works every time.

Tips and variations

Tips

Always stir the cream on the heat to prevent it from sticking to the pot. Don't leave the mixture unattended, even if it seems thin at first – it thickens quite quickly.
You can use whole milk for a richer taste, but it also works well with 1.5% fat milk.
Older, slightly dry panettone is even more suitable, as it absorbs the cream better.

Substitutions

In the absence of panettone, you can also use classic sweet bread or another sweet bread with candied fruits or raisins.
If you don't have cornstarch, you can use the same amount of white flour, but the cream will be a bit denser and more "yellowish".

Variations

If you want, you can sprinkle some almond flakes on top before baking the pudding. It's optional.
For a more intense flavor, you can sprinkle a little vanilla sugar into the cream, but I didn't add any – the panettone is already flavored.

Serving ideas

It's good warm or at room temperature, plain or with a bit of whipped cream on top. I also like it the next day, cold from the fridge.

Frequently asked questions

Do I need to let the panettone dry out beforehand?
It's not necessary, but if the panettone is older or slightly dry, it will absorb the cream better and the texture will be more pleasant.

Can I make it with more cream?
You can double the amount of cream if you want a creamier dessert, but then the baking time will increase by 5-10 minutes.

What kind of panettone works best?
Any panettone – with raisins, candied fruits, or plain. I used what I had at home; the brand or filling doesn't matter.

Can I use a different dish than heat-resistant glass?
Yes, a ceramic or metal dish works too, as long as you grease it well with butter.

Do I need to add flavors to the cream?
It's not necessary because the panettone is already flavored. However, if you want, you can add a bit of vanilla or lemon zest.

Nutritional values (estimate)

One serving (out of 8): approximately 270 kcal
Protein: 6 g
Fat: 14 g
Carbohydrates: 28 g

Calories and macronutrients are approximate and depend on the type of panettone and the portion sizes. The cream with milk and butter increases the fat intake, while the panettone provides carbohydrates. It's not a diet dessert, but it's useful when you want to avoid food waste.

Storage and reheating

The pudding can be stored in the refrigerator, covered, for up to 2 days. If you want to reheat it, place a portion in the microwave or heat it in the oven at 120°C for a few minutes. I do not recommend freezing, as the texture changes. It's also good cold if there's any left.

 Ingredients: half a panettone Cream: 600 ml milk 2 eggs 100 g butter 2 tablespoons cornstarch 2 tablespoons sugar 50 g butter for greasing the mold,

 Tags:  sweet bread pudding