Make Panettone Bread Pudding For Your Valentine

Valentine’s Day is a great excuse to bake heart-shaped desserts and indulge your sweet tooth. And, I can’t think of a better thing to make than a decadent bread pudding studded with strawberries and chocolate.

Bread pudding is one of those desserts that eats like a warm hug. It is so easy to make that even self-proclaimed non-bakers can make it. My version uses a blender to make the custard and that means if you can make a smoothie, you can make this bread pudding!

This recipe is very adaptable. I use different kinds of bread based on what flavors I am looking to bake into my bread pudding and I sometimes add sautéed or dried fruit to the mix. I often use raisin bread, but this year I discovered something even better! A candied wild strawberry and dark chocolate panettone from Olivieri 1882 and it’s the ultimate bread for bread pudding. The strawberry-chocolate San Valentino Panettone is a limited-edition heart-shaped loaf made especially for Valentine’s Day.

If you’ve ever made French toast from the Italian sweetbread, you can image just how delicious this Panettone bread pudding is. And because it is already studded with wild strawberries and Valrhona 55% chocolate, you don’t need to add any other ingredients to the bread pudding.

The San Valentino Panettone comes in a colorful Valentine’s Day box. The Italian holiday staple is shipped fresh from the bakery in Italy in less than 48 hours. The cost of the heart-shaped panettone is $55.00, and includes shipping.

I sliced the bread into chunks and let them sit out in the air to dry out a bit. This is important because it allows the bread to absorb more of the custard. I made my custard with eggs and cream, cinnamon and nutmeg, lemon zest and a little cream cheese for texture. Once the bread was dried out, I added it to my heart-shaped skillet and poured the custard on top.

The bread pudding needs to be made in advance and can rest in the refrigerator for up to a day before baking it. This means that you can bake it in the morning for a decadent brunch or bake it in the evening for dessert. I like mine with fresh strawberries and maple syrup, but if you want to gild the lily, you can serve it with your favorite hot fudge or caramel sauce.

Strawberry-Chocolate Panettone Bread Pudding

Serves 6-8

1 San Valentino Panettone (18-ounces), cut into cubes

4 ounce package cream cheese, cubed and at room temperature

4 eggs

11/4 cups heavy Cream

¼ cup distilled water

4 tablespoons butter, melted

1 ounce spiced rum, such as Canerock

½ teaspoon grated cinnamon

1/2 teaspoon grated nutmeg

Zest of 1 lemon

Confectioners sugar

Sauces for serving: Maple syrup, Hot Fudge, Caramel sauce, optional

Fresh Strawberries, optional

1. Preheat oven to 350°F.

2. Grease a 2 quart skillet or casserole pan with butter

3. Cut bread into cubes and set aside. *Chances are your bread is fresh, you can make it “stale” by setting it out uncovered for a couple of hours before you make the strata.

4. To Assemble: In the prepared pan, place the bread cubes. Set aside.

5. With a blender, puree the cream cheese, eggs, cream, water, melted butter, rum cinnamon, nutmeg and lemon zest until well combined. Pour the egg mixture evenly over the Panettone cubes.

6. Using a spatula, slightly press layers down to moisten all the bread. I also poke small spoon in between the layers to make sure all the bread on the bottom is covered. Pour as much liquid as will fit—this is the custard and the more, the better. You may have a little left over depending on the size of your casserole dish. Cover the casserole with plastic wrap and refrigerate overnight.

7. Remove plastic wrap and bake in a pre-heated 350°F oven for 50-60 minutes or until the center appears to be set and the top is golden. Since every oven bakes a little differently, set a timer for 35-40 minutes so you can see how it is baking. If you stick a knife in the center, it should come out dry and clean. If you have a streak of liquid on the knife, then it isn’t done yet. Remember, the deeper your dish, the longer it will take to bake.

8. Let stand for 5-10 minutes to settle. Dust all over with Confectioners sugar. Scoop onto plates or bowls and serve fresh strawberries and with your desired sauce ( maple syrup, hot fudge, caramel sauce) on the side.