I came to this panettone pudding out of a simple need: half an Italian sweet bread was left after the holidays, and I didn't feel like throwing it away. It's not the dessert I plan ahead, but every time I make it, it disappears quickly. Plus, caramel cream is one of my favorites because it's easy to make, with no complicated ingredients.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 45-50 minutes
Servings: 6
Difficulty: easy
Recipe type: dessert with leftover panettone, baked pudding
Ingredients
Half a panettone (about 400-500 g)
2 eggs
3 tablespoons sugar (for caramel)
600 ml milk
1 tablespoon cornstarch
Instructions
1. Grease a heatproof dish with butter, without excess.
2. Tear the panettone into larger pieces, not too small. Place them directly into the prepared dish. They don’t need to be arranged perfectly, just distributed somewhat evenly.
3. In a small saucepan, put the 3 tablespoons of sugar over medium heat and let it melt completely until it turns golden. It’s important not to leave it too long, as it can burn and become bitter.
4. When the caramel is ready, pour the 600 ml of hot milk over it. Stir carefully, being cautious of steam or splashes, as the caramel reacts immediately. Simmer on low heat, stirring until all the caramel is melted into the milk. Remove from heat and let it cool, so it’s warm, not hot.
5. In a separate bowl, beat the two eggs with a tablespoon of cornstarch. They don’t need to be whipped vigorously, just enough to combine.
6. Gradually pour the warm milk with caramel over the eggs and cornstarch, stirring constantly. If it’s too hot, the eggs can coagulate, so it’s good to check the temperature with your finger first.
7. Pour the resulting mixture over the pieces of panettone in the dish.
8. Place the dish in the preheated oven at 180°C. Bake for 45-50 minutes or until the cream sets but still has a slight jiggle in the center. My baking time varied depending on the oven, so it’s good to check after 40 minutes.
9. Let it cool before serving. It can be cut after it has completely cooled for a firmer texture.
Why I make this recipe often
It’s simple, doesn’t involve many dishes or complicated steps, and transforms leftover panettone into a new dessert. I like that nothing goes to waste, and there’s no need for hard-to-find ingredients. The caramel cream adds a pleasant flavor, not too sweet.
Tips and Variations
Tips
- The panettone can be older or a bit dry; it doesn’t affect the final result.
- If the pudding seems too liquid after baking, let it cool completely; it will thicken as it sits.
- Caramelize the sugar patiently, so it doesn’t burn.
Substitutions
- If you don’t have panettone, regular sweet bread or even thicker slices of sweet bread will work.
- Cornstarch can be replaced with flour, but I prefer cornstarch for a finer texture.
Variations
- You can add raisins or chocolate pieces among the panettone pieces if you like.
- If the panettone already has candied fruits, no additional toppings are needed.
Serving Ideas
- It can be served warm, but I prefer it cold, after a few hours in the fridge.
- It goes well with a bit of plain whipped cream or extra caramel sauce on top.
Frequently Asked Questions
1. Can I use chocolate or fruit panettone?
Yes, any type of panettone works. The final mixture will be more flavorful if there are fruits or chocolate already in the panettone.
2. If I don’t have cornstarch, can I just use eggs?
It works, but the texture will be a little less set, and the pudding may turn out softer. Cornstarch helps with stability.
3. How long should I let the caramel melt?
It depends on the heat and saucepan, but generally 3-5 minutes until fully melted and golden. Don’t walk away from it, as it burns quickly.
4. What do I do if there are lumps in the milk with caramel?
After it cools a bit, you can strain the liquid before pouring it over the eggs to remove undissolved pieces.
5. Can I make the recipe with plant-based milk?
Technically, yes, but the taste will be different, and it may not set as well. I haven’t tried that version.
Nutritional Values
Approximately, one serving has about 250-300 kcal. Most of the calories come from panettone, milk, and sugar. One serving contains about 7 g of protein (from eggs and milk), 7-10 g of fat, and 40-45 g of carbohydrates. These values are indicative and can vary depending on the type of panettone and the size of the eggs used.
Storage and Reheating
The pudding keeps well in the fridge, covered, for up to 3 days. I don’t recommend freezing it, as the texture changes. It can be briefly reheated in the microwave, but I find it tastes better cold after sitting overnight in the fridge.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 45-50 minutes
Servings: 6
Difficulty: easy
Recipe type: dessert with leftover panettone, baked pudding
Ingredients
Half a panettone (about 400-500 g)
2 eggs
3 tablespoons sugar (for caramel)
600 ml milk
1 tablespoon cornstarch
Instructions
1. Grease a heatproof dish with butter, without excess.
2. Tear the panettone into larger pieces, not too small. Place them directly into the prepared dish. They don’t need to be arranged perfectly, just distributed somewhat evenly.
3. In a small saucepan, put the 3 tablespoons of sugar over medium heat and let it melt completely until it turns golden. It’s important not to leave it too long, as it can burn and become bitter.
4. When the caramel is ready, pour the 600 ml of hot milk over it. Stir carefully, being cautious of steam or splashes, as the caramel reacts immediately. Simmer on low heat, stirring until all the caramel is melted into the milk. Remove from heat and let it cool, so it’s warm, not hot.
5. In a separate bowl, beat the two eggs with a tablespoon of cornstarch. They don’t need to be whipped vigorously, just enough to combine.
6. Gradually pour the warm milk with caramel over the eggs and cornstarch, stirring constantly. If it’s too hot, the eggs can coagulate, so it’s good to check the temperature with your finger first.
7. Pour the resulting mixture over the pieces of panettone in the dish.
8. Place the dish in the preheated oven at 180°C. Bake for 45-50 minutes or until the cream sets but still has a slight jiggle in the center. My baking time varied depending on the oven, so it’s good to check after 40 minutes.
9. Let it cool before serving. It can be cut after it has completely cooled for a firmer texture.
Why I make this recipe often
It’s simple, doesn’t involve many dishes or complicated steps, and transforms leftover panettone into a new dessert. I like that nothing goes to waste, and there’s no need for hard-to-find ingredients. The caramel cream adds a pleasant flavor, not too sweet.
Tips and Variations
Tips
- The panettone can be older or a bit dry; it doesn’t affect the final result.
- If the pudding seems too liquid after baking, let it cool completely; it will thicken as it sits.
- Caramelize the sugar patiently, so it doesn’t burn.
Substitutions
- If you don’t have panettone, regular sweet bread or even thicker slices of sweet bread will work.
- Cornstarch can be replaced with flour, but I prefer cornstarch for a finer texture.
Variations
- You can add raisins or chocolate pieces among the panettone pieces if you like.
- If the panettone already has candied fruits, no additional toppings are needed.
Serving Ideas
- It can be served warm, but I prefer it cold, after a few hours in the fridge.
- It goes well with a bit of plain whipped cream or extra caramel sauce on top.
Frequently Asked Questions
1. Can I use chocolate or fruit panettone?
Yes, any type of panettone works. The final mixture will be more flavorful if there are fruits or chocolate already in the panettone.
2. If I don’t have cornstarch, can I just use eggs?
It works, but the texture will be a little less set, and the pudding may turn out softer. Cornstarch helps with stability.
3. How long should I let the caramel melt?
It depends on the heat and saucepan, but generally 3-5 minutes until fully melted and golden. Don’t walk away from it, as it burns quickly.
4. What do I do if there are lumps in the milk with caramel?
After it cools a bit, you can strain the liquid before pouring it over the eggs to remove undissolved pieces.
5. Can I make the recipe with plant-based milk?
Technically, yes, but the taste will be different, and it may not set as well. I haven’t tried that version.
Nutritional Values
Approximately, one serving has about 250-300 kcal. Most of the calories come from panettone, milk, and sugar. One serving contains about 7 g of protein (from eggs and milk), 7-10 g of fat, and 40-45 g of carbohydrates. These values are indicative and can vary depending on the type of panettone and the size of the eggs used.
Storage and Reheating
The pudding keeps well in the fridge, covered, for up to 3 days. I don’t recommend freezing it, as the texture changes. It can be briefly reheated in the microwave, but I find it tastes better cold after sitting overnight in the fridge.