Cooking in Manhattan Bread Pudding

VideoRecipe: Panettone Bread Pudding

Dear Friends and Viewers,

Besides shopping and being with family holidays are the perfect time of the year to indulge in comfort food.  The bikini is several months away, but we (and I meant to include me – you know I have a sweet tooth, don’t you?) need to indulge in moderation. Panettone Bread pudding is one of my favorite wintery desserts and in the video I am using Panettone Bauducco with Hershey’s Chocolate Chips. To make this Panettone Bread Pudding a “reduced-guilt” one I deviced a couple of tricks: 1) portion control – this bread pudding is made in medium muffin tins; 2) cut the fat – no heavy cream here, just half & half; 3) delicious but light – instead on vanilla gelato a Grand Marnier Sauce (recipe follows).



The Grand Marnier Sauce ended on the editing floor but here it is.

  • 1 cup of Half & Half;
  • 1 tablespoon of Grand Marnier;
  • 1/2 tablespoon of vanilla extract;
  • 1 teaspoon of brown sugar;
  • 2 teaspoons of arrowroot starch.

Bring the Half & Half, vanilla extract and sugar to a simmer.  In the meantime combine the arrowroot starch and Grand Marnier, then pour into the Half & Half mixture. Let the mixture simmer, stirring from time to time until it is thickened. Pour on the Panettone bread pudding.


This post is sponsored by Bauducco Panettone