Name: Panettone Bread Pudding with Brandy Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 5 cups day-old* panettone, cut into 1-inch cubes (loosely packed); 2 cups half & half*; ½ cup whole milk; 3 large eggs; 2 egg yolks; ¼ cup granulated sugar; 1 tbsp brandy; 1 tsp vanilla bean paste or vanilla extract; ½ tsp orange zest; 1/8 tsp salt; Dash nutmeg, freshly grated; ½ cup sliced almonds; ½ cup light brown sugar, packed; 2 tbsp brandy; 3 tbsp heavy cream; ¼ tsp vanilla bean paste or vanilla extract; Pinch of salt; ½ stick (¼ cup) unsalted butter, cold, sliced

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Panettone Bread Pudding is a great recipe for re-purposing leftover Panettone. Top it with buttery brandy sauce for something really special.

Straight on shot of a slice of Panettone Bread Pudding with Brandy Sauce on a plate next to forks, a jug of sauce and the rest of the bread pudding in the background on a dark wood surface.

Overhead shot of a pan of Panettone Bread Pudding next to a jug of Brandy Sauce and a dish towel on a dark wood surface.

What’s Panettone?

If you’re not familiar with panettone, it’s a sweet, fluffy Italian bread typically studded with candied citron and raisins. It’s commonly served for Christmas or New Year’s either for breakfast or dessert.

Making traditional panettone is a time consuming process, but I have a Quick Panettone recipe you might be interested in checking out.

In this Panettone Bread Pudding, I mimicked the flavors of panettone in the custard by adding orange zest, vanilla and brandy. Sliced almonds add the perfect crunch right on top.

Straight on shot of pouring Brandy Sauce on a slice of Panettone Bread Pudding with the rest of the pudding in the background on a dark wood surface.

More Holiday Sweets

If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!

Panettone Bread Pudding with Brandy Sauce

Author: Sabrina Russo
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings 1x

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Description

Panettone Bread Pudding is a great recipe for using your leftover Christmas Panettone. This dessert is easy to put together and sure to impress!

Ingredients

Scale

Bread pudding:

5 cups day-old* panettone, cut into 1-inch cubes (loosely packed)
2 cups half & half*
½ cup whole milk
3 large eggs
2 egg yolks
¼ cup granulated sugar
1 tablespoon brandy
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon orange zest
¹/₈teaspoon salt
Dash nutmeg, freshly grated
½ cup sliced almonds

Sauce:

½ cup light brown sugar, packed
2 tablespoon brandy
3 tablespoon heavy cream
¼ teaspoon vanilla bean paste or vanilla extract
Pinch of salt
½ stick (¼ cup) unsalted butter, cold, sliced

Instructions

Prep pan: Butter an 8-inch square baking pan. Place bread cubes in prepared pan.
Add wet ingredients & soak: In a large bowl, whisk together half & half through nutmeg. Pour half & half mixture over bread cubes, pressing down gently to make sure all the bread is coated. Allow mixture to stand at room temperature for 30 minutes or up to 2 hours in the refrigerator.
Heat oven: Preheat oven to 350°F.
Top & bake: Pour almonds over bread mixture. Bake in the center of the oven for 25-35 minutes or lightly browned, puffed and set with a slight jiggle. Allow to cool at least 15 minutes before serving.
Make sauce: While the bread pudding cools, stir together sugar and brandy in a medium, heavy-bottomed sauce pan. Bring to a rapid simmer over medium heat, swirling the pan occasionally. Do not stir. Cook 3-4 minutes or until thickened and slightly syrupy. Reduce heat to low and stir in cream, vanilla and salt. Simmer another 2-3 minutes. Remove from heat and add butter to pan. Swirl pan until butter is emulsified.
Serve: Spoon the sauce over the bread pudding, and serve immediately. You can also serve this chilled or at room temperature. Enjoy.

Notes

If your panettone is still fresh, cut into cubes and dry out in a 325F oven for about 8-10 minutes. The pieces should be dryer so they soak up the custard, but you do not want the bread to get browned and toasted.

You can substitute 1 cup whole milk and 1 cup heavy cream for the half & half.

Category: Dessert
Method: Bake
Cuisine: Italian, New American

Nutrition

Serving Size: ⅛ of pudding + sauce
Calories: 609
Sugar: 23g
Sodium: 134mg
Fat: 21g
Saturated Fat: 9g
Carbohydrates: 87g
Fiber: 3g
Protein: 17g

Keywords: bread pudding, panettone, brandy

Comments

beata says

January 15, 2016 at 3:05 pm

Looks delicious, the almond topping probably adds such a great crunch.

- Sabrina says
  
  January 16, 2016 at 7:24 am
  
  Thank you and it does!
  
nicolemoliere says

January 14, 2016 at 4:35 pm

I love the sliced almonds. Will try that in my next bread pudding along with the candied pecans.

- Sabrina says
  
  January 16, 2016 at 7:24 am
  
  That sounds like a great combination!
  
JIN says

January 01, 2016 at 12:53 pm

I have serious weakness for bread n butter pudding. This one really hits the spot 🙂 Wish you all the best in 2016 Sabrina!

- Sabrina says
  
  January 02, 2016 at 7:21 am
  
  Thanks so much! Same to you, Jin :). Happy New Year!
  
nicole (thespicetrain.com) says

December 31, 2015 at 12:12 pm

This sounds wonderful and looks absolutely gorgeous, Sabrina. I could go for a few slices right now. Happy New Year to you! 🙂

- Sabrina says
  
  December 31, 2015 at 3:19 pm
  
  Thanks so much, Nicole! Happy New Year!
  
Tasty Eats Ronit Penso says

December 30, 2015 at 7:53 pm

Wow, that’s doubling the pleasure. Looks great! 🙂

- Sabrina says
  
  December 31, 2015 at 10:48 am
  
  Thanks so much, Ronit!