Bread Pudding Recipe

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Fall is all around usā€¦ School is back in session, leaves areĀ falling, Ā the air feels cool & crisp in theĀ mornings. Ā  Lets warm up with this Bread Puddingā€¦

Bauliā€™sĀ PanettoneĀ BreadĀ Pudding


1Ā½ Tbsp unsalted butter

1 Bauli Panettone

3 cups heavy cream

8 extra-large egg yolks

2/3 cup real maple syrup

1 tsp vanilla extract

1 tsp cinnamon

For topping:

Powdered sugar


Whipped heavy cream

Fresh mint


1. Preheat oven to 325Ā°.

2. Remove crust from the Panettone and cut into 1ā€³ squares.

3. On a large baking sheet, arrange the Panettone squares in an even layer, and place in center of oven. Bake until crisp and lightly toasted. Remove from oven and transfer to a buttered 8ā€³x10ā€³x2ā€³ dish.

4.Ā In a large mixing bowl, whisk the egg yolks, maple syrup, vanilla and cinnamon until fluffy. Add the cream and whisk until well blended. Pour mixture over the toasted Panettone squares and set aside until soft and thoroughly soaked with the custard, turning them occasionally.

5.Ā Cover the baking dish with buttered foil, piercing foil with a few small holes to allow steam to escape. Set theĀ puddingĀ inside a larger baking dish and then place in oven, adding hot water to the larger pan until it reaches halfway up. Bake for about 1 hour or until the custard is just set-an inserted toothpick should come out clean. Remove dish from water bath and place on a rack to cool slightly.

6.Ā Dust with powdered sugar and cinnamon, and cut into 2Ā½ā€ squares.
Optional: Top each with a dollop of whipped cream and a sprig of mint, if itā€™s in season.

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