I received two varieties of Bauducco Panettone specialty cake to try as part of the Foodbuzz Tastemakers program. This was my first time trying it, and it was D-E-L-I-C-I-O-U-S! There were several recipes that came along with the two boxes, but I decided to do my own version of Bread Budding, which includes fresh fruit.
I used the variety that has dried fruit, and Sunmaid Raisins. Mmmmm, YUM. I also received a variety with chocolate chips in it.
Everything came out better than I had hoped, and I can certainly say this bread-which is less like bread, and more like cake, is VERY versatile. Loved it!
Panettone Peach Bread Pudding
1 box Panettone Specialty Cake (with Raisins and dried fruit) -26 ounces
1 cup Half and Half
1 cup heavy Cream
1 cup 1% Milk
1 cup sugar
¼ cup Dark Rum
¼ cup Cointreau
1 teaspoon Vietnamese Cinnamon
1 teaspoon ground Nutmeg
2 cups Fresh Peaches (2-3 large ripe Peaches)
¼ cup toasted sliced almonds
Begin by preheating the oven to 375 degrees.
In a medium sized pot, bring water to a boil. Add 2-3 ripened Peaches. Let the peaches boil for about 2-3 minutes, remove and let cool. Peel skin from peaches by gently pulling on the edges, which should peel right off. Remove pit, and slice peaches into bit size pieces. Set aside.
In a medium size bowl, beat eggs, milk, cream, and half and half together. Add sugar. Mix until dissolved. Add Cointreau, Rum, nutmeg, and cinnamon together and whisk until combined.
Cut Panettone into slices about 1 inch in thickness. Then slice in the opposite direction, so that each piece resembles a cube.
Grease an 8 ½ by 11 pan and distribute the bread cubes, and peaches into the pan. Pour the egg-milk mixture over the top. Sprinkle the almonds over the top and bake for about 35 minutes.