Panettone Bread Pudding

Mark Stevens, Yvelise Liqueur Laboratory

With Yvelise Limoncello and Mascarpone Whipped Cream


1/2lb Panettone, cut into small squares (6 cups)
1/2lb french bread, cut into small squares (6 cups)
4 tbs unsalted butter
4 fresh eggs
3 cups whole milk (fresher/organic for best results)
1 cup sugar
1 vanilla bean
pinch of ground nutmeg or cinnamon
1 cup heavy whipping cream (leave in fridge until ultimate moment)
4 oz mascarpone cream
1/4 cup Yvelise Meyer Limoncello

To serve, find the cutest bowls possible and scoop in servings with wooden spoon (to keep it classy). Top with the cream and enjoy!

Panettone Bread Pudding

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