Jasper Mirabile Jr. — owner of Jasper’s Italian Restaurant and Marco Polo Italian Market — has plenty of dessert recipes up his sleeve.
His restaurant at 1201 W. 103rd St. sells cannoli, tiramisu, limoncello cake and “Death By Chocolate,” to name a few.
But starting Thanksgiving weekend, Jasper’s begins to offer a highly sought-after holiday dessert. Mirabile said it’s a No. 1 seller around the holidays.
“Panettone bread pudding is my absolute favorite,” Mirabile said. “It blows up like a souffle, it’s absolutely beautiful. … It’s one of my traditional dishes that we absolutely must have.”
Mirabile’s panettone bread pudding with amaretto sauce is a warm, sweet, creamy dish that the chef developed himself. It initially started as a personal recipe he made for his family using leftover panettone (a traditional Italian holiday bread) from Kansas City wholesaler Farm to Market Bread Co.
He combined other elements in his cabinet to create the masterpiece, utilizing dairy products from local company Shatto Milk Company.
“When life gives you panettone, you make panettone bread pudding,” he said. “I will put Farm to Market’s panettone against any bread made in Italy.”
The recipe went over so well with his loved ones, he decided to begin selling it in his restaurant. For the past 25 years, the panettone bread pudding has been a favorite with Jasper’s customers. His regulars wait in eager anticipation for the day it arrives on Jasper’s tables.
“Everybody loves it. Believe me,” Mirabile said.
Jasper Mirabile’s panettone bread pudding
Bread pudding ingredients:
One loaf Farm to Market Panettone
Three cups Shatto brand eggnog
Preheat the oven to 400 degrees. Cut the panettone into cubes and mix all ingredients in a large bowl. Add more eggnog if needed. Butter or spray a loaf pan, then add the mixture.
Bake for 45 minutes until golden. Cool, slice, then finish with amaretto sauce.
Amaretto sauce ingredients:
1/2 cup Shatto whipping cream
In a one-quart pot, melt the butter over medium heat. Add both sugars and mix well.
Add whipping cream and amaretto, then mix for three to four minutes until smooth. Serve the sauce warm over bread pudding.
Lastly, enjoy!
Dining and Cooking