Savoury Panettone Bread PuddingPRINT SHARE
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.