Panetone bread pudding with banana & cream cheese

Panetone bread pudding baked with rum, added apple sauce, riped banana, and bits of cream cheese instead of using cream as pudding liquid.

Well, I had Panetone bread I baked long ago, and it got completely dry!

You know, the one left in ref forgotten.

Cut them in small cubes, spread them on oven-safe tray.

Those bananas are also from freezer. 

I wouldn't have added bananas if there was none.

Normally we have some bananas get rotten fast, so I keep them in freezer.

This is my favorite butter now.

It was selling discounted when I went to grocery in Rustanse, Katipunan.

I forgot the price, but it was less than 115 pesos, I think.

I almost wanted to add whip cream in pudding liquid,

because it will taste better with cream & milk than milk alone.

But it's additional calories,

you know the calory of cream is almost same as oil.

So instead, I used bits of cream cheese

(around 1/4 of cream cheese box)

and spreaded around on top.

For the pudding liquid, 

I used 2 eggs

200ml fresh milk

1 tea spoon organic vanilla extract

1 tea spoon organic orange extract

1-2 table spoon Rum

1 table spoon melted butter

113g apple sauce

1-2 table spoon wash sugar

Pour the pudding liquid over, and wait until it goes inside the bread.

I added some pecan nuts and walnuts on top of it.

Organic cinnamon powder.

I tried other brand cinnamon powder, but organic cinnamon powder tasted and smelled better.

Bake it in oven 350 - 375℉

until firm

(may be around 20 to 30 min)

We ate it with vanilla ice cream.

yum yum