Festive Panettone Pudding
SERVINGS: 10-12 servings
PREP TIME: 15 minutes
TOTAL TIME: 1 hour 25 minutes
COURSE: Dessert
Our traditional, light and airy panettone headlines this pudding — studded with sweet sultanas and candied orange in every bite. It’s mixed with a vanilla-infused custard, topped with sugar, and baked to create a luscious, decadent triumph. To give it even more sparkle, whip up a quick homemade fruit topping. We love the combination of tart Granny Smith apple and juicy pears, cooked to golden-brown with sugar, butter, and raisins.
Ingredients
- 1 Tbsp. butter, for greasing the casserole dish
- 1 Citarella traditional panettone
- 1 qt. heavy cream
- 8 egg yolks
- 4 whole eggs
- 2 tsp. vanilla extract
- 1 cup turbinado or light brown sugar + 2 Tbsp., divided
Optional Fruit Topping
- 4 Tbsp. extra-virgin olive oil, divided
- 4 ripe pears, peeled, cored, and cut into 8 wedges
- 4 Granny Smith apples, peeled, cored, and cut into 8 wedges
- 1 ½ cups golden raisins
- ¾ cup turbinado or light brown sugar
- 3 Tbsp. unsalted butter
Instructions
For the Topping
- Heat half of the oil in a large sauté pan on medium heat. Add the prepared pear slices and cook until light brown. Remove from the pan. Add the remaining oil and cook the apple slices until light brown.
- Place all the pear and apple slices back in the pan. Add the raisins, sugar, and butter, and cook until golden-brown.
For the Pudding
- Preheat the oven to 325 degrees Fahrenheit. Butter a large casserole dish.
- Cut the panettone into 2-inch chunks and place in a large mixing bowl.
- Custard: Mix the cream, egg yolks, whole eggs, vanilla, and 1 cup of the sugar. Pour half of this mix over the panettone chunks. Gently stir, careful not to crush the panettone. Then pour everything into the prepared casserole dish.
- Pour the remaining custard over the panettone, sprinkle with the remaining 2 Tbsp. of sugar, and bake 40 minutes, or until light brown and set.
- Warm the fruit topping and spoon over the casserole dish. Serve warm.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
