Wednesday, March 15, 2017


I feel so blessed to have wonderful new and old friends and neighbors.  Recently I found out my dear neighbor next door was having a medical procedure so I thought it would be nice to fill a basket with dinner for her. This post is a testament to friendship that has come full circle - if that makes sense? One friend gave me a beautiful loaf of Panettone for Christmas (from a wonderful artisanal bakery in Amador City, CA, I will provide a link in resources later), another friend gave me a jar of the best lemon curd I have ever had (this is an Idaho product, information in resources too) and I combined the two to make lemon bread pudding to pass on to my dear neighbor for the dessert in her dinner basket. We had delish French toast with about half of the Panettone and I put the rest in the freezer. We had tried some of the yummy lemon curd on some scones but had most of the jar left to use in the pudding.
This is a recipe from King Arthur flour and is easy and delicious.  If you read this blog you will know I often mention that King Arthur is the only flour I use (except for wonderful Wondra). At one time it could be hard to find but not anymore - all the stores in my area carry their flour including the ubiquitous Walmart.  I love their self-rising flour, especially for biscuits, but it is harder to find.  However, once in a while they will have free shipping - woohoo, and that is when I load up and try things I might not want to pay shipping on but when it is free....! I will also add information for Mactaggart's Brand products - another Idaho company who makes simply the best products ever - they ship! Of course information in resources later.
Really a simple recipe - nothing hard here and the result is so good.  Whisk together the eggs,half & half, sugar, vanilla and Fiori - a word about Fiori di Sicillia - literally means "Flowers of Sicily" and is used as a flavoring.  It has this delicious citrus flavor and is sold in specialty stores, King Arthur sells.  I have theirs and I also have Mactaggart's Brand and I must confess that Mactaggart's Vanilla Fiori di Sicillia is just the best and once I tried, it is the one I use, it just adds a beautiful flavor - add it to a plain vanilla cupcake when it calls for vanilla and the cupcake is so elevated with an additional flavor profile.

Soak the cubed Panettone. You can find Panettone all year round in specialty stores and online but it will not be like the Panettone I had so if you try this you might want to add some toasted, slivered almonds.  I think this is such a good pudding recipe that even store bought Panettone will still be good.
Half in the pan...
Time to spread the lemon curd.  Thanks to my dear friend Debby (or as hubby affectionately calls her "Debby with a Y.") I now know tht Sticky Fingers Bakeries lemon curd is actually made here in Boise by Dorothy's and labeled Sticky Fingers Bakeries.  We took a field trip to where the items are manufactured and it is really an Idaho thing - fun to go and shop there and find more of her delicious jams, jellies, etc.  I recently purchased a large container of sourdough pancake and waffle mix Dorothy makes - no starter needed.  I am so eager to try as thanks to my dear, late father-in-law I love sourdough waffles but always forget about the starter and it ends up this flat, stinky thing in the back of the fridge.
The rest of the bread mixture....
Sprinkle the top with a little sanding sugar and ready for the oven...
Makes a big heavy loaf - I shared most with my neighbor but kept some for us and hubby who loves bread pudding was a little apprehensive about the addition of lemon curd but in the end loves this dish.
So into a good size gift bag with some homemade soup and rolls and our favorite butter, the pudding and some of Magner's hard apple cider.  At least she did not have to cook dinner.

Panettone Lemon Curd Bread Pudding Recipe:

  • 3 large eggs
  • 2 cups half & half (fat-free is fine), light cream, whole milk, or a combination of milk and cream
  • 1/4 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste; optional
  • 9 to 10 cups diced (generous 1" cubes) panettone or other bread
  • a generous 1/2 cup prepared lemon curd, for filling
  • coarse sanding, for sprinkling on top; optional
  • Instructions
    1.     Whisk together the eggs, half & half, sugar, vanilla, and Fiori.
    2.   Put the cubed bread in a bowl, and pour the egg mixture over it. Stir to combine. Set the mixture aside for 30 to 60 minutes, so the bread can absorb much of the liquid.
    3.   While the bread is soaking, preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
    4.   Stir the bread again, then spoon half of it into the prepared pan.
    5.    Dollop the lemon curd over the bread/custard. Spread it out if it's not too sticky; though leaving it in clumps is fine, too, as it'll melt a bit and redistribute itself as the pudding bakes.
    6.   Top with the remaining bread/custard, patting it down gently.
    7.    Sprinkle with coarse white sparkling sugar, if desired; this creates a crunchy/sweet topping that plays well with the pudding's smooth interior.
    8.   Bake the pudding for 40 to 50 minutes, until it's golden brown. Remove it from the oven, and let it rest at room temperature for at least 30 minutes, in order to set, before slicing and serving.
    9.   Sift confectioners' sugar over the top of each slice; serve with a bit of whipped cream or ice cream, if desired.
                       Yield: 8 to 10 servings.


Recipe: Adapted from King Arthur Flour
Mactaggart's Brand Products: Link
Dorothy's Products: Link
Andrae's Bakery, Amador City, CA: Link

Thank you for stopping by!



    1. Thank you so much for your kind comments G. It really is yummy!!! Thank you for stopping by!