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Mixed Berry Panettone Bread Pudding with Limoncello Cream

Author: Roz

Ingredients

  • 2 lbs. mixed berry panettone bread I used Fiasconaro' Frutti di Bosco, baking paper removed from sides and bottom of panettone, torn up into 1-1/2" pieces
  • 6 jumbo eggs
  • 1-1/4 cups sugar
  • 2 tsp. pure vanilla extract
  • Zest of 1 lemon
  • 3 cups heavy cream
  • pinch of sea salt
  • 2 Tbsp. sugar
  • 2 cups mixed berries: raspberries blueberries, strawberries
  • Lemon Whipped cream and fresh berries for garnish.

For the Limoncello Whipped Cream

  • 1-1/2 cup cold whipping cream whipped
  • 1/4 cup sugar blend into the whipped cream
  • 1 tsp. Limoncello liqour OR freshly squeezed lemon juice blended in
  • zest of 1 lemon blended in.

Instructions

  • Preheat oven to 350 degrees.
  • Butter the sides and bottom of a large 9 x 15" baking dish.
  • In a medium bowl, using a hand-held electric mixer, beat the eggs.
  • Add the sugar to the eggs and mix until pale and thick, about 2 minutes.
  • Beat in the vanilla extract, pinch of sea salt, and lemon zest.
  • Beat in the heavy cream.
  • Spread 1/3 of the bread cubes in the baking dish.
  • Scatter 1 cup of the mixed berries on top of the bread cubes.
  • Layer another 1/3 of the bread cubes on top of the berry layer.
  • Scatter the 2nd cup of the mixed berries on top of the bread cubes.
  • Layer the final 1/3 of the bread cubes on top of the berry layer.
  • Pour the egg/custard mixture over all of the bread cube and berry layers.
  • Press the bread cubes down into all of the custard sauce.
  • Sprinkle 2 Tbsp. of sugar all over the top.
  • Let the entire mixture sit at room temperature for 30 minutes to allow the bread to absorb the egg custard mixture.
  • Bake the bread pudding in the center of the pre-heated oven for 30 minutes, or until the top is golden and the custard is set.
  • Let cool for 30 minutes before cutting into and serving.
  • Serve with freshly whipped Limoncello whipped cream and fresh berries.