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Panettone served with Baileys cream
Panettone with Baileys cream, delicious and creamy

Panettone with Baileys Custard

Author: Flavelo
Recipes Cakes and Desserts
New life for leftover Christmas Panettone. This recipe elevates the simple, airy bread into an elegant dessert for adults. A velvety custard (crème anglaise) made from egg yolks gets an Irish cream twist, soaking into the raisin-studded dough. It's like floating island meets luxury sponge cake.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk
  • Heavy-bottomed saucepan for the cream
  • Serving plates

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Separate the eggs (you only need yolks). Whisk the yolks with the sugar and vanilla extract until pale yellow and creamy.

Tip: Sugar helps protect the egg proteins from heat, reducing the chance of curdling.
2 ✓

Heat the cream until it reaches a simmer (do not let it boil over!). Remove from heat and slowly drizzle it into the egg mixture while whisking constantly.

Tip: This is called tempering. If you dump hot cream in all at once, you'll make sweet scrambled eggs.
3 ✓

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until it thickens slightly. Then stir in the Baileys.

Tip: The cream is ready when it coats the back of a spoon (nappe consistency). Do not boil!
4 ✓

Slice the Panettone into wedges. If it's a bit stale, toast it in a dry skillet to regain its crispness.

Tip: Heat caramelizes the butter and sugar in the bread, adding extra flavor.
5 ✓

Place slices on plates, pour the warm Baileys custard over them, and dust with cocoa powder.

Tip: The porous dough absorbs the cream immediately, so serve at once.

Recipe FAQ

What if the eggs scramble?
If the cream was too hot, the eggs might curdle. Immediately strain through a fine mesh sieve and blend with an immersion blender to save the texture.
Is it safe for kids?
The alcohol in Baileys doesn't fully evaporate during the short cooking time, so for kids, make a plain vanilla custard or use cocoa.

Ingredients

  • 1 small Panettone (or 4 thick slices)
  • 0.75 cup Heavy Cream
  • 0.25 cup Baileys Irish Cream
  • 2 tbsp Granulated Sugar
  • 2 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 tbsp Cocoa Powder (for dusting)