{"id":30678,"date":"2014-02-12T11:28:00","date_gmt":"2014-02-12T19:28:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=30678"},"modified":"2024-07-07T07:59:41","modified_gmt":"2024-07-07T14:59:41","slug":"panettone-bread-pudding-with-limoncello-glaze","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/panettone-bread-pudding-with-limoncello-glaze\/","title":{"rendered":"Panettone Bread Pudding with Limoncello Glaze Makes a Delicious Dessert"},"content":{"rendered":"\n

What do you do when you have too much panettone? Turn it into this luscious Panettone Bread Pudding and top it with a spiked (or not) lemony glaze. <\/p>\n\n\n

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Here in the US there are displays of panettone bread in every grocery store starting mid November. It is an easy and inexpensive gift for friends, neighbors, postal carriers, etc. <\/p>\n\n\n\n

Some people don't like the traditional soft spongy loaf studded with candied citrus peel and raisins. I love it! I'll eat it plain, toast it up, make French toast with it, or this bread pudding. <\/p>\n\n\n\n

And to add to the lemon flavor I make a sauce with my homemade Limoncello<\/a> (Italian lemon liqueur) that makes it simply irresistible.<\/p>\n\n\n\n

Panettone Bread Pudding Tips<\/h2>\n\n\n\n

Don't stress the amounts too much. If you have a little more or less panettone, adjust the milk mixture a bit. I do advise adding about \u00be of the amount to start and adding the rest only if you want it softer. <\/p>\n\n\n\n

The panettone should be stale for bread pudding. Cut it up and leave it out to dry overnight (or even two days) if it is fresh. This will allow it to absorb the custard mixture and not completely dissolve. <\/p>\n\n\n\n

How do you like your bread pudding, a bit of soft bread held together by some custard or a more pudding like consistency? The trick is how long you let the bread soak and when you add the other ingredients. The longer it soaks and the more you mix it the more pudding like it becomes.<\/p>\n\n\n\n

There is no right way to make it, it's all about preference. <\/p>\n\n\n\n

Alcohol Free Lemon Sauce<\/h2>\n\n\n\n

You do not need to add the limoncello to the sauce if you want to go alcohol free. I based this version off the Bread Pudding<\/a> recipe Mom got from the New Orleans School of Cooking which has a brandy sauce to go with it. <\/p>\n\n\n\n

Just add juice, water, or milk and a bit of lemon juice or lemon extract instead for a similar taste profile.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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PUDDING<\/h4>