Best Easy Panettone Recipes
EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE
A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
- Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
- Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
- Sprinkle pecans on top.
- Bake at 350 degrees F for 45 minutes to 1 hour.
- Brandy Sauce:.
- Place all brandy sauce ingredients in sauce pan.
- Heat gently and stir often. Don't over cook- only about 5 minutes.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!
Nutrition Facts : Calories 409.3, Fat 26.1, SaturatedFat 12.3, Cholesterol 121.5, Sodium 127.9, Carbohydrate 37.1, Fiber 0.9, Sugar 33.9, Protein 4.7
EASY PANETTONE
Steps:
- Dissolve yeast in warm water (110F) in a big bowl. Let it rest for 5 minutes. Add milk, 1 tablespoon of sugar and 1/3 of the flour. Let it rest (covered with plastic wrap) for 20 minutes. After 20 minutes, add the rest of the flour and knead the dough for 5 minutes. Add the butter (at room temperature) little by little while kneading. Add the rest of the sugar, eggs and salt and continue kneading until the dough is soft, shiny and elastic (10 - 15 minutes). Let it rest covered until it doubles in size (about 1 ½ - 2 hours) Grease a mold 8 inches across and 6 inches deep, with oil. Line the base and sides of the mold with parchment paper so that it extends 15 inches from the top. Add the raisins, candied fruit, vanilla, and zests. Knead the dough until thoroughly combined. Form the dough into a round loaf. Place into the prepare mold. Cover it with plastic wrap and let it proof until it doubles its size. Make the glaze mixing all the ingredients together. Decorate the bread with glaze and bake for 45 minutes at 350 F
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