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Panettone Bread Pudding with Moonshine Cream

Posted on 04 December 2017

Looking for a twist on the traditional Italian panettone for dessert this holiday season? This Panettone Bread Pudding with Moonshine Cream is a modern spin on the fruity dessert. 


Panettone Bread Pudding

  • 1/3 loaf panettone, cut into cubes
  • 8 eggs
  • 2 1/2 cups of milk
  • 1 cup heavy cream

Moonshine Cream


  1. Preheat oven to 350 degrees F.
  2. Arrange the panettone cubes in a generously buttered dish.
  3. Beat the eggs with a whisk. Add the milk and heavy cream. Stir well.
  4. Pour the egg mixture over the panettone cubes, being sure to coat all of the cubes with the mixture.
  5. Bake for 30 to 40 minutes or until the center is set.
  6. Meanwhile, in a saucepan over medium heat, combine the moonshine and sugar, stirring until the sugar is dissolved.
  7. Slowly whisk in the heavy cream and cook until well blended.
  8. Serve the panettone bread pudding with warm moonshine cream sauce poured over the top.

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