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Panettone Bread Pudding

1 cup sugar
5 eggs
3 cups milk
½ cup sugar
1 teaspoon vanilla
1 teaspoon lemon zest
4 cups cubed panetón

Put the sugar in a saucepan and cook over medium heat, stirring until dissolved. Cook undisturbed until it turns a nice golden brown color.
Pour the hot caramel in a tube baking pan, covering all the inner surface. Let the caramel cool.
Preheat the oven to 350ºF.
In a bowl, combine eggs, milk, ½ cup sugar, vanilla, lemon zest, and panetón.
Pour into the prepared baking pan and put this inside a larger one with 1-inch hot water.
Bake for 45 minutes or until golden brown and puffed. Cool to lukewarm, run with a knife along the edge, and unmold on a large serving plate.