Panettone Bread Pudding


I’m here. I’m alive & kicking. Everything is great. And yes, I have an explanation for my blog hiatus.


  • Holiday season = Family & Food Coma.
  • 5 day trip to Vegas for Papa Ltsl’s Birthday  ( I have pictures to share with you of food that will rock your socks and send you to the moon & back … they’re coming. Soon.)
  • Work & life. I got back a week and a half ago and since, I’ve been on a roller coaster ride… in the best way possible. Let’s just say 2013 is going to kick 2012’s cupcakes :D

Let’s cut the chit-chat though … and get down to the goods.


I think something is happening. I think my taste buds are changing – I’d like to believe I’m becoming more mature, cultured and open to new foods and ideas.

I just made myself sound more fancy than I actually am.

Give me a second with a jar of nutella and it’s a different story.

Though I will never outgrow cookies and milk, pbj sandwiches and a heaping bowl of gooey mac & cheese. I made something recently on a whim – I knew I didn’t like bread pudding … but I also know Mama LTSL loves it and it wouldn’t go to waste.

It’s a consistency thing, I don’t like anything that jiggles in my mouth ( wow – sometimes, I type things and re-read it and just think …you need a thesaurus!!)

My point is, jello … no thanks – custard – I’ll pass – creme caramel – do you have cheesecake instead?

I knew this bread was safe from my always-craving sweet tooth.


So I used stale bread – chopped – soaked – added a dash of this and a splash of that – baked and allowed it to sit. I sliced it, mama tried it fell in love and I left it there.

Opening the refrigerator one day, I got a whiff of that strong cinnamon and citrus coming from the bread pudding. I snuck a piece ( of course, the super crunchy- caramelized – corner bit) and

I fell in love.


Verdict: I love bread pudding!


… it might just be this one and the fact that I could down an entire panettone to myself if given the opportunity, but id like to believe I’m becoming more of an adult ( … yea right)

Panettone Bread Pudding

1 Large Panettone ~ Cubed ( no need to make it need, the more “rustic” the prettier it will be)

3 Cups Full Cream

1 Cinnamon Stick

2 Small Pieces of Orange Peel

1 Tbsp Whole Cloves

2 Tbsp Melted Butter

4 Eggs

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Tsp Ground Cinnamon

1 Tsp Ground Nutmeg

1 Tbsp Vanilla Extract

2 Tbsp Dark Rum ( or 1 Tbsp Rum extract)



In a large pot, add full cream, cinnamon stick, orange peel and whole cloves. Allow to simmer for 2 minutes, until small bubbles begin to form. Strain contents, saving your flavoured cream. Allow to cool, as you prepare the other ingredients.


Preheat your oven to 350 oc. Lightly butter a 12 x 16 inch baking pan.

Arrange your cubed panettone in the baking dish.

To the cooled cream mixture, add the melted butter, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract and rum. Mix until well combined.


Spoon the mixture over the arranged panettone, allowing the spongy bread to soak up all the yummy-goodness.

Bake for 1 hour, until the top gets toasted and brown and the bread pudding passes the toothpick test.


Nothing fancy- pretty simple – and totally suitable for breakfast, lunch, dinner and snack.It’s a good thing, and it will make your home wreak with winter spices.


Panettone Bread pudding, your family and tummy will thank you.

Happy chomping darlings!!

Brown Butter Ginger Bread Men

I made you something.

It has a head.

And two arms.

And it’s delicious.

Are you worried? -Don’t be.


I made you a gingerbread man. Actually I made you 12 Ginger Bread Men. The more men the better, what can I say.

He’s tall – dark – rich and molassesy, and 2 more golden words Brown Butter. What more can you ask for in a man ;)


Now that’s the kind of man that I could do with over the holiday season, the only thing I need now is to find one that will do my dishes!!

Brown Butter Ginger Bread Men

1 2/3 Cup Flour

1 1/4 Tsp Baking Soda

1 Tbsp Ground Ginger powder

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Ground Clove

1 Tsp Sea Salt

1/2 Cup Sugar

1 Large Egg

1/2 Cup Molasses

1/2 Cup Butter

1/2 Cup Boiling Water

1 Tsp Vanilla Extract



Preheat oven to 350 oc and prepare your gingerbread mold.

Over medium heat, add your butter to a sauce pan. Allow to brown until the butter stops sizzeling ( approximately 7 minutes). You should hear a little sizzle and pop – don’t worry, this is normal. The water is escaping from the butter. Remove from heat, and allow to cool.


In a large bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, ground clove and sea salt.

Add egg, molasses and vanilla.

Last, add the boiling water and your brown butter.


Mix and pour into your prepared pan.

Bake for 30 minutes.


Stay sweet good looking people of blog land, I hope you’re all well on your way to a very merry and brown buttery Christmas