Panettone Bread Pudding with a Sweetened Mascarpone Cream is a delicious recipe that is great for Christmas morning, a holiday brunch or even dessert.
The recipe is also super simple, but seems super fancy so your family/guests will sure to be impressed. Plus, with so much panettone being gifted this time of year, this is a perfect use for it!!
This can be made ahead of time. See the tips below!
Panettone Bread Pudding with a Sweetened Mascarpone Cream
1 loaf of Panettone, crusts trimmed, bread cut into 1 inch cubes
8 large eggs
1 ½ cups of heavy cream
2 ½ cups of whole milk
1 ¼ cups of sugar
1 tsp vanilla extract
Sweetened Mascarpone Cream
½ Cup Heavy Cream
1 Tsp. Vanilla Extract
3 Tbsp. Powdered Sugar
1/4 Cup Mascarpone
Maple Syrup for Drizzling
Lightly butter a 13x9 inch baking dish. Spread the cubes in the prepared dish.
In a large bowl, whisk the eggs, cream, milk, sugar and vanilla to blend.
Pour the custard over the panettone and press the cubes gently to submerge them. Let stand for 30 minutes occasionally pressing the panettone into the custard.
Preheat the oven to 350. Bake the pudding until it is puffed and set in the center, about 45 minutes.
While the panettone is baking, make the sweetened mascarpone cream. In a mixer whip the heavy cream, vanilla and powdered sugar until a whipped cream is formed.
Then add the mascarpone and whip for about 30 seconds, until all the ingredients are combined.
Remove the bread pudding from the oven and cool slightly. Serve topped with the sweetened cream and a drizzle of maple syrup.
Note: You can make the pudding ahead of time and reheat. OR the night before you can cut up the panettone, put it in the pan and cover. Make the custard and refrigerate. Then assemble and bake. The cream can be made up to two days in advance and refrigerated until using.