I've got a bit of a grouchy stance when it comes to bread pudding. It's not that I dislike it, but in my book, bread pudding belongs in the realm of homemade comfort food, right alongside a simple fruit salad. I don't need someone fussing over cutting fruit or tearing up yesterday's bread and charging me for it. Bread pudding feels like a cozy, homemade treat, perfect for enjoying at home.
Sure, if you want to splurge and pay a pretty penny for a fancy version at a restaurant, that's your prerogative. But let me tell you, once you've tasted the one I make, I doubt you'll find a better rendition anywhere else.
As I flipped through the pages of "Autentico" by Rolando Beremendi, I felt a surge of inspiration to dive into the world of authentic Italian cooking. Beremendi's approach is refreshingly modern, devoid of any preachy overtones. He's a staunch advocate for using the finest Italian ingredients, but instead of lecturing, he simply showcases the exquisite bounty that Italy has to offer. (Fun fact: Rolando owns Manicaretti Italian food imports, available at Market Hall Foods.)
From Tuscan farro to spicy peperoncino piccante (red pepper paste), from Sicilian capers to jars of honey boasting flavors like chestnut and eucalyptus, each ingredient tells a story of Italy's culinary richness. Just the other day, I delved into Beremendi's recipe for Farro Torta, using the very same Tuscan farro he champions. It's a journey into the heart of Italian cuisine, guided by a masterful storyteller.
As the holiday season approaches, shelves in markets and food shops begin to gleam with the presence of panettone. But it's not just an Italian affair anymore; panettone has garnered global popularity, making its way onto tables around the world.
Typically, this sweet bread is adorned with candied fruit, citrus zest, and plump raisins, offering a burst of flavors and textures. But bakers often take creative liberties, introducing a medley of additions ranging from chocolate to caramel, infusing each panettone with its unique charm. Rolando's twist on tradition caught my eye: his Budino de Panettone elevates this classic by using it as a base, crowned with a sprinkle of demerara sugar, promising a delightful fusion of sweet indulgence.
Taking a cue from Rolando's budino, I crafted this bread pudding with a twist. In the baking pan, I layered a bed of moistened brown sugar and butter, forming a luscious, caramel-like topping that adds an extra dimension of richness. Once the bread pudding emerges from the oven, it's adorned with this delightful sauce, ready to be spooned over each serving. It's not drowning in sauce, but there's enough to satisfy anyone craving an extra spoonful of indulgence. Because let's face it, who can resist that extra drizzle of sauce?
Tis the season when you might find yourself inundated with more panettones (or panettoni) than you know what to do with. And while you might argue that you can never have too much panettone, sometimes a break from the usual French toast or panettone ice cream is a breath of fresh air, especially if your pantry is overflowing with loaves.
Panettone Bread Pudding :
- - 1 1/4 pounds (560g) panettone, cubed (about 9 cups)
- - 3/4 cup (170g) packed light or dark brown sugar
- - 6 large eggs, at room temperature
- - 1 teaspoon vanilla extract
- - 1/4 teaspoon salt
- - 1/2 cup (100g) granulated sugar (adjustable, see note)
- - 3 cups (710ml) milk or half-and-half
- - 3 tablespoons (45g) unsalted butter, cubed