Classic Italian Panettone Bread Pudding (vegan)
Printed from Inclusive Kitchen — Classic Italian Panettone Bread Pudding
Classic Italian panettone bread pudding is a beloved dessert that transforms leftover panettone into a warm, comforting dish. Traditionally enjoyed during the festive season, this dessert has roots in Milan, where the sweet, yeasted bread is often filled with candied fruits and nuts. In this vegan version, we swap out dairy and eggs for plant-based alternatives, ensuring everyone can enjoy this delightful treat without compromising on flavor.
The beauty of this recipe lies in its simplicity and adaptability. The panettone, with its rich texture and hints of citrus, becomes the star of the show, soaking up a creamy mixture of almond milk, maple syrup, and vanilla. As it bakes, the pudding develops a golden crust while remaining soft and custardy inside. It’s like a warm hug on a plate, perfect for chilly evenings or festive gatherings.
To elevate the experience, consider serving this bread pudding with a drizzle of vegan chocolate sauce or a scoop of dairy-free ice cream. And if you’re feeling adventurous, a sprinkle of cinnamon or nutmeg can add a delightful warmth. Just remember, this dish is best enjoyed fresh out of the oven, preferably with a side of laughter—because what’s a dessert without a little joy? After all, calories don’t count when you’re having fun!
So gather your ingredients and prepare to impress your friends and family with this vegan classic. Whether you’re celebrating the holidays or simply indulging in a sweet treat, this panettone bread pudding is sure to be a hit. Just be careful—once you serve it, you might find yourself in a panettone predicament, where everyone wants seconds!
Ingredients
- 8 slices vegan panettone
- 2 cups unsweetened almond milk
- 0.5 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 0.5 teaspoon salt
- 2 tablespoons dairy-free butter
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the pudding evenly, allowing it to rise and develop a golden crust.
- Grease a 9x13-inch baking dish with dairy-free butter to prevent sticking. This will ensure that your delicious creation comes out easily after baking.
- Cut the vegan panettone into 1-inch cubes and place them in the greased baking dish. The cubes should be roughly uniform to ensure even soaking and baking.
- In a large mixing bowl, whisk together the almond milk, maple syrup, vanilla extract, ground cinnamon, nutmeg, and salt. This mixture will create the custard base that flavors the panettone.
- Pour the almond milk mixture over the panettone cubes, ensuring they are all well-coated. Allow the mixture to soak for about 15 minutes, giving the bread time to absorb the flavors.
- Gently stir the mixture to ensure all the bread is soaked evenly. You want to avoid any dry pieces, as they won't have the same delightful texture.
- Sprinkle any additional spices or toppings over the top if desired. A little extra cinnamon or even some chopped nuts can add a nice crunch.
- Place the baking dish in the preheated oven and bake for 35-45 minutes. The pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the dish from the oven and let it cool for about 10 minutes. This cooling time allows the pudding to set slightly, making it easier to serve.
- Dust the top with powdered sugar before serving for a touch of sweetness and presentation. It’s like giving your dessert a little snow!
- Serve warm, perhaps with a drizzle of vegan chocolate sauce or a scoop of dairy-free ice cream. This will elevate the dish and make it even more indulgent.
- Enjoy your vegan panettone bread pudding with friends and family, and don’t forget to share a few laughs. After all, dessert is best enjoyed with good company!
Nutrition (per serving)
- Calories: 280
- Carbs g: 45
- Protein g: 5
- Fat g: 10
- Sugar g: 15
