Imagine diving into a warm, luscious bowl of Panettone bread pudding with rum-soaked raisins & almond glaze. The sweet aroma wafts through the air as you take that first spoonful, savoring the rich flavors and delightful textures that dance on your palate. Each bite is a perfect blend of fluffy bread, plump raisins, and a hint of rum that transports you straight to an Italian café during the holidays.
This dish holds a special place in my heart, reminding me of family gatherings where laughter filled the room while we indulged in this decadent dessert. Whether it’s a festive occasion or just a cozy night in, Panettone bread pudding is bound to bring joy and satisfaction to any table, promising an unforgettable flavor experience.
Why You'll Love This Panettone bread pudding with rum-soaked raisins & almond glaze
- This incredible Panettone bread pudding with rum-soaked raisins & almond glaze transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
I remember the first time I made this recipe for my family; they were all speechless and kept asking for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Panettone: The star of the show! Choose a high-quality panettone for the best flavor and texture.
Raisins: Use plump, juicy raisins; they’ll soak up all that lovely rum goodness.
Dark Rum: The secret ingredient! A good-quality dark rum elevates the flavor profile beautifully.
Eggs: Fresh eggs create a rich custard that binds everything together perfectly.
Milk: Whole milk adds creaminess; you can substitute with almond milk for a dairy-free option.
Sugar: A touch of sweetness enhances all the flavors without overpowering them.
Cinnamon and Nutmeg: These spices add warmth and complexity; don’t skimp on them!
Almond Glaze Ingredients (Powdered Sugar and Almond Extract): For that final touch of sweetness and flavor enhancement.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Panettone bread pudding with rum-soaked raisins & almond glaze
Prep Your Ingredients: Start by gathering all your ingredients on a clean countertop. Preheat your oven to 350°F (175°C) while you prepare everything else.
Soak the Raisins: In a small bowl, combine the raisins with dark rum. Let them soak for at least 30 minutes until they puff up like little sponges soaking in joy.
Cutting Up the Panettone: Slice your panettone into cubes about one inch thick. This allows them to absorb all that creamy custard goodness without losing their structural integrity.
Create the Custard Mixture: In a large bowl, whisk together eggs, milk, sugar, cinnamon, and nutmeg until smooth. The mixture should be silky and fragrant—trust me; you’ll want to dive right in.
Add in Panettone and Raisins: Gently fold your panettone cubes into the custard mixture along with those rummy raisins. Make sure each piece gets coated in that heavenly liquid.
Bake It Up!: Transfer everything into a greased baking dish. Bake for 45-50 minutes until golden brown on top and set in the center. Your kitchen will smell like heaven—you’re welcome!
Create Your Almond Glaze: While waiting for your pudding to bake, whisk together powdered sugar and almond extract until smooth. Drizzle it over your warm bread pudding once it’s out of the oven.
Now you’re ready to serve this delightful dessert! Enjoy it warm with a scoop of ice cream or by itself—either way is sure to impress everyone at your table!
You Must Know About Panettone bread pudding with rum-soaked raisins & almond glaze
- This showstopping Panettone bread pudding with rum-soaked raisins & almond glaze delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting the Cooking Process
Start by soaking the rum-soaked raisins while you prepare the panettone. Then, whisk together the custard mixture while preheating your oven to 350°F (175°C). Assemble the dish efficiently to ensure everything bakes uniformly.
Add Your Touch
Feel free to switch out rum for bourbon or add chopped nuts for extra texture. You can also experiment with different spices like nutmeg or ginger to elevate the flavor profile of your Panettone bread pudding.
Storing & Reheating
Store leftover Panettone bread pudding in an airtight container in the fridge for up to three days. To reheat, simply warm individual portions in the microwave or place them back in a 350°F (175°C) oven for about 10 minutes until heated through.
Chef's Helpful Tips for Panettone bread pudding with rum-soaked raisins & almond glaze
- This professional-quality Panettone bread pudding with rum-soaked raisins & almond glaze relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Tip let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sharing my first attempt at this dish still makes me chuckle; I accidentally used a whole cup of sugar instead of half! Everyone got a delightful sugar rush but learned that measuring is key!
FAQ
What type of pan is best for baking Panettone bread pudding?
A shallow, wide pan allows even baking and better caramelization on top. A glass or ceramic dish works best as it retains heat well, ensuring a beautifully set custard without burning.
Can I make Panettone bread pudding ahead of time?
Absolutely! You can assemble it a day prior and refrigerate it overnight. Just remember to bake it fresh before serving for that warm, gooey goodness that makes this dessert so irresistible.
How do I know when my Panettone bread pudding is done baking?
The edges should be golden brown and slightly puffed, while a knife inserted in the center should come out clean or with just a few moist crumbs attached.
Can I use other types of bread instead of panettone?
Sure! Brioche or challah are great alternatives if you want something equally rich and soft. Just adjust the soaking time based on how dry your chosen bread is!
Conclusion for Panettone bread pudding with rum-soaked raisins & almond glaze
In summary, this delightful Panettone bread pudding with rum-soaked raisins & almond glaze is an easy yet impressive dessert perfect for any occasion. With tips on customization and storage, you’ll create a dish that leaves everyone wanting more. So go ahead, gather your ingredients and embark on this delicious adventure—your taste buds will thank you!
Panettone Bread Pudding with Rum-Soaked Raisins & Almond Glaze
Indulge in the heartwarming flavors of this Panettone bread pudding, featuring rum-soaked raisins and a luscious almond glaze. A cozy dessert perfect for holiday gatherings or a comforting night in, this dish combines fluffy panettone with rich custard and aromatic spices, delivering an unforgettable taste experience that will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
- 5 cups panettone, cubed
- 1 cup raisins
- 1/2 cup dark rum
- 4 large eggs
- 2 cups whole milk (or almond milk)
- 3/4 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup powdered sugar
- 1 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C). Soak the raisins in dark rum for at least 30 minutes.
- Cube the panettone into one-inch pieces. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and nutmeg until smooth.
- Gently fold in the soaked raisins and panettone cubes until well coated.
- Transfer the mixture to a greased baking dish and bake for 45-50 minutes until golden brown and set in the center.
- For the almond glaze, whisk powdered sugar and almond extract together until smooth and drizzle over warm pudding before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: You can substitute bourbon for rum or add chopped nuts for extra texture. For different flavor profiles, consider adding ginger or other spices. Prepare ahead by assembling the dish a day prior; refrigerate overnight and bake just before serving.
