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Jan K. Overweel

Savoury Panettone Bread Pudding

Cook: 20 min
8 Servings

To maximize crispiness, use a baking dish with a large surface area!


  • 1 package Milano Panettone
  • 1 package Casa Italia Diced Pancetta
  • 1/4 cup Emma Extra Virgin Olive Oil
  • 1 Onion, finely diced
  • 1 large Carrot, finely diced
  • 2 Celery stalks, finely diced
  • 3 Garlic cloves, minced
  • 1 tbsp Fresh Thyme, finely chopped
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Sage, finely chopped
  • 1 cup Shelled chestnuts
  • 1/2 cup Dry white wine
  • 1 cup Milk
  • 6 Eggs
  • Pinch Nutmeg, ground
  • 1 cup Emma Parmigiano Reggiano, grated


Preaheat oven to 400° F. Dice the panettone into 1 inch cubes, lay them out on a sheet pan and toast for 5 minutes. Set aside to cool, and dry out further.

In a large stainless steel skillet, brown the pancetta, rendering the fat. Keep that fat! And keep those brown bits stuck to the bottom of the pan.

Add the diced onions, carrots, celery, and minced garlic to the pan, sweat on medium heat until translucent. Add the herbs, the chestnuts, and a generous amount of salt and pepper. Saute until everything is well incorporated, about 2 minutes. Take care nothing burns.

Deglaze with the white wine, and let it simmer until it reduces to a syrup. Take off the heat and let the mixture cool completely.

In a large bowl, toss together toss together the toasted panettone cubes, and the pancetta, veg, and herb mixture. Make sure everything is coated evenly, then transfer to a baking dish.

In a blender, whizz together the milk, cream, eggs, nutmeg and cheese. Pour the mixture over the panettone cubes. Chill the mixture for at least an hour (ideally overnight), to absorb some of the liquid.

Bake on 375°F for about 20 minutes, or until the top is golden brown and the liquid has been fully absorbed.

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.