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Ingredients
1 pound panettone bread (or hallah)
8 ounces fresh or frozen
cranberries
4 large eggs
3 cups heavy whipping cream
1 teaspoon
vanilla
1⁄4 cup sugar plus 2 tablespoons
1 6-ounce jar Bella Cucina Meyer
Lemon Spread*
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![Ciao Bella!]()
Cranberry Christmas Bread Pudding
Sure to please whether it’s served hot from the oven, at room temperature, or
cold. Tart cranberries and tangy lemon cream give a sophisticated spin to a
comforting nursery favorite. “It looks as good as it tastes, and it reheats
well,” Alisa says.
1. Preheat oven to 350°. In an 8-inch diameter oven-proof casserole, layer
1⁄2-inch thick slices of panettone to cover bottom of the dish. Sprinkle with
1/3 of the cranberries. Continue with two more layers, finishing with the
cranberries.
2. In mixing bowl, add eggs, 2 cups cream, vanilla, sugar, and
1⁄2 cup lemon spread. Beat with a whisk until smooth. Pour over panettone
mixture and let sit for 10 minutes. Sprinkle top with 2 tablespoons sugar and
bake until golden brown and slightly puffed around the edges.
3. In mixer,
beat the rest of the whipping cream and lemon spread until light and fluffy,
with soft peaks. Serve with bread pudding hot out of the oven or at room
temperature. *Bella Cucina products available at bellacucina.com
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