The Proof Is In The Bread Pudding!

I’m NO baker. I went to culinary school and studied culinary arts. I have taken several baking courses, and have made desserts professionally in restaurants, but it isn’t something that comes naturally to me. I think most people feel this way.

Panatone Bread Pudding... yum.

So when it comes time to make something sweet, I stick to the basics. Baking is 100% science and math. I love cooking because you can play around; add a little of this, throw in a little of that. With baking, you really can’t do that because the finished product won’t be the same. For me anyways, not being a pastry chef, I go back to my roots when I make desserts. I get inspired by the food I ate as a kid, and remake the classics.

Nothing reminds me of my childhood more than bread pudding. My grandmother made the most delicious bread pudding I have ever, ever eaten. This recipe is the closest I can get to it, with a twist. I use panatone; a deliciously rich and flavorful bread. Filled with raisins and citrus, its a bread similar to brioche and works great for bread pudding.

Measure out your ingredients first to make things easier.

Panatone Bread Pudding
Serves 10-12           Cooking time: 1 hr

1 Panatone, diced into large cubes
10 Eggs
1 cup sugar
1 T honey
1 stick butter, melted
1/4 cup orange juice
1 pinch salt
1 t vanilla
4 1/2 cups milk

Panatone soaking up custard

  • Unwrap your panatone, and cut in into large cubes.
  • Whip your sugar and eggs together until well incorporated.
  • Add your orange juice and honey to the mixture.
  • Whisk your milk in, to make a custard base.
  • Take your cubed bread and push in down into the custard.
  • Let it soak up the custard for 15 minutes.
  • Melt your butter and use half to grease your baking dish.
  • Pour your soaked bread and all custard into the baking dish.
  • Push down lightly to fill the pan.
  • Pour the rest of the butter over the top of the pudding.
  • Bake at 35oº, covered with foil, for 45 minutes.
  • Uncover and bake for another 15 minutes.

Bread pudding ready to go into the oven.

I love my bread pudding cold with whipped cream and berries. You can have this anytime hot or cold, but I promise you can’t eat just one piece!  The pudding comes out so moist and delicious.. and the panatone is so flavorful.. its a great combination!

YUM! Finished bread pudding. Brown and caramelized, soft and luscious on the inside

I hope you try this “chefy” dessert. Its so easy and so delicious. If you have any questions about this recipe, or anything at all. Email me at Thank you!


Sean Gallagher

2 thoughts on “The Proof Is In The Bread Pudding!

  1. I made the Barefoot Contessa’s Panatone Bread Pudding and it was delicious! Coincidentally, today I am making a Banana Chocolate Chip Bread Pudding! I had to leave the bread out for a day or two and we are ready to roll! love your pics! beautiful!

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