Black Forest Panettone Pudding

“My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren’t sure how to use. I make a glorious sauce for it using ice cream.” —Devon Delaney, Westport, Connecticut

Black Forest Panettone Pudding
Black Forest Panettone Pudding
Black Forest Panettone Pudding
Servings Prep Time Cook Time
10servings 15minutes 40minutes
Servings Prep Time
10servings 15minutes
Cook Time
40minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground.
  2. In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the centre comes out clean, 40-45 minutes.
  3. Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.
Recipe Notes

Editor’s Notes

  • Panettone can be found in stores mostly during the holiday season and online during the rest of the year.
  • To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts
1 piece with 2 tablespoons sauce: 420 calories, 25g fat (12g saturated fat), 108mg cholesterol, 106mg sodium, 42g carbohydrate (32g sugars, 3g fiber), 8g protein.