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Prep time
8 minutes
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Cook time
1 hour
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Serves
6 to 8
Author Notes
This recipe calls for South American panettone, which is called panetón in Peru. They are usually a fraction of the price of Italian panettone and much easier to find. If you can find it, use a Peruvian brand as these are considered the best quality. Popular brands include D’Onofrio, Winter’s, Gloria, and Motta. Brazilian brands, like Bauducco, are more readily available and usually the least expensive. Either will work for this recipe. —Carlos C. Olaechea
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Ingredients
- Bread pudding
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Room-temperature butter, for greasing casserole dish
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1
Latin American panettone (see Author Notes)
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6
large eggs
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1/2 cup
unsweetened cocoa powder
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
ground cloves
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1 tablespoon
vanilla extract
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2
(14-ounce) cans sweetened condensed milk
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2
(12-ounce) cans evaporated milk
- Chocolate sauce
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3/4 cup
heavy cream
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1 cup
good-quality dark chocolate, chopped
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1/4 cup
Peruvian pisco or liquor of your choice
Directions
- Bread pudding
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The night before you plan to bake the bread pudding, butter a 12x10-inch casserole dish and set aside.
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Unwrap the panettone and remove any paper. Cut the panettone into 1-inch pieces and scatter them evenly in the casserole dish. Be careful not to press the panettone too much, or it will not absorb the custard batter.
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In a large bowl, whisk the eggs, cocoa powder, cinnamon, cloves, and vanilla extract together until smooth. Make sure to break apart any lumps of cocoa powder.
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Add the condensed milk to the egg mixture and whisk to incorporate. Now add the evaporated milk and whisk to combine.
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Pour the custard mixture evenly over the panettone. Cover with foil and place in the refrigerator. Leave overnight or up to 24 hours.
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When ready to bake, preheat the oven to 325°F. Place the casserole dish on the center rack and bake for 30 minutes. Rotate the casserole dish and bake for an additional 20 to 30 minutes or until a knife inserted into the middle of the bread pudding comes out clean. Serve warm with chocolate sauce.
- Chocolate sauce
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Heat the heavy cream in a saucepan over medium heat until it comes to a simmer. Immediately remove the saucepan from the heat and add the chopped chocolate.
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Use a rubber spatula to vigorously stir the chocolate into the hot milk until mixture is smooth. Add the pisco or liquor and stir to combine. Spoon over portions of bread pudding as you serve.
I was born in Peru to a Limeño father and a Texan mother. We moved to Miami when I was five, and I grew up in the "Kendall-suyo" neighborhood—often called the 5th province of the Inca Empire because of its large Peruvian population. I've been writing about food since I was 11 years old, and in 2016 I received a master's degree in Gastronomy from Boston University. A travel columnist at Food52, I'm currently based in Hollywood, Florida—another vibrant Peruvian community—where I am a writer, culinary tour guide, and consultant.
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