Description
Panettone Bread Pudding is a great recipe for re-purposing leftover panettone. Top it off with a brandy-spiked toffee sauce to make it extra special and indulgent.
Ingredients
Scale
Bread pudding:
- 6 cups panettone cut into 1-inch cubes (~13oz/370g)
- 1 ½ cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 2 egg yolks
- ¼ cup granulated sugar
- 1 tablespoon brandy (optional)
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon orange zest (optional)
- 1/2 teaspoon kosher salt (1/4 tsp fine salt)
- Dash nutmeg, freshly grated
- ½ cup sliced almonds
Sauce:
- ½ cup light brown sugar, packed
- 2 tablespoons brandy
- 3 tablespoons heavy cream
- ¼ teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon kosher salt (1/8 tsp fine salt)
- 4 tablespoons unsalted butter, sliced
Instructions
- Dry out bread: Heat oven to 325F. Place cubed bread on a sheet tray and bake 8-12 minutes, stirring half way through, until dried out and lightly golden brown.
- Prep pan: Butter an 8 or 9-inch square baking pan. Place bread cubes in prepared pan.
- Add wet ingredients & soak: In a large bowl, whisk together milk, cream, eggs, sugar, brandy, vanilla, zest, salt and nutmeg. Pour custard mixture over bread cubes, pressing down gently to make sure all the bread is coated. Allow to stand at room temperature for 30 minutes to 2 hours, or up to 24 hours in the refrigerator.
- Heat oven: Preheat oven to 350°F.
- Top & bake: Sprinkle almonds over bread. Bake in the center of the oven for 30-45 minutes or lightly browned, puffed and set with a slight jiggle. A tester inserted into the center should come out clean. Allow to cool at least 15 minutes before serving.
- Make sauce: While the bread pudding cools, stir together the brown sugar and brandy in a small sauce pan. Bring to a 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, 1 tablespoon at a time. Swirl pan to emulsify in butter before adding the next slice. Repeat until all the butter is incorporated.
- Serve: Spoon the sauce over the bread pudding, and serve immediately. You can also serve this chilled or at room temperature. Enjoy.
Notes
Store leftover bread pudding and sauce in the fridge for up to 5 days.
I do not recommend freezing leftover bread pudding.
Try this recipe with other bread, such as challah or brioche.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian, American
Nutrition
- Serving Size: 1/12 of pudding + sauce
- Calories: 295
- Sugar: 15g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
