- Prep: –
- Cook Time: 1 hr
- Total: 1 hr
- Serving: Serves 6
For those occasions when you have a hankering for good old-fashioned comfort food, try out this sweet and simple bread pudding recipe from Annie Bell’s cookbook, Gorgeous Desserts. Panettone (an Italian egg bread made with raisins and candied fruit) is readily available at the holidays and makes for a richer bread pudding.
- 3 eggs
- 3/4 cup sugar
- 1 3/4 cups heavy cream
- 1 3/4 cups milk
- Unsalted butter, softened for spreading
- 10 to 12, 1/2-inch slices panettone or white bread, cut into wedges
- 1 vanilla bean
- 1/3 cup apricot jam
- Preheat oven to 350 degrees F. Whisk the eggs and sugar in a bowl, then whisk in the cream and milk.
- Pour the custard over and around the bread. Tuck the vanilla bean under the custard in the center.
- To make the water bath, place the baking dish in a roasting pan with cold water that comes 2/3 of the way up the side of the baking dish.
- Bake for 1 hour until the custard is puffy and the bread golden. Brush the surface of the bread with the apricot jam. Serve immediately.
- Butter the panettone, or bread, and arrange in overlapping slices to cover the bottom of a 14-inch (2 1/2 quart) baking dish (use one that will fit into a roasting pan to make a water bath).