Holiday Panettone becomes the most decadent dessert with this easy Panettone Bread Pudding recipe. Drenched in a Bourbon Caramel Sauce, this easy holiday sweet treat is a hit with everyone that tries it.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American, Italian
Keyword: bread pudding, panettone
Servings: 12
Calories: 361kcal
Author: Kellie
Cost: $10
Equipment
baking dish
Ingredients
11-pound loaf panettone bread, cut into 1 inch cubes
8large eggs
1cupheavy cream
3cupshalf and half or whole milk
1cuplight brown sugar
1teaspoonvanilla
1teaspooncinnamon
1/2teaspoonnutmeg
For the sauce:
1cupsugar
1/2cupwater
1/2cupheavy cream
1 1/2teaspoonsbourbon
1/4teaspoonsalt
Instructions
Preheat the oven to 350˚F.
Coat a 13x9 baking dish with cooking spray and arrange the bread cubes in the dish.
In a large bowl, whisk together the eggs, cream, half and half, brown sugar, vanilla, cinnamon and nutmeg,
Pour the egg mixture over the bread cubes and press gently to submerge.
Transfer the bread pudding to the oven and bake for 45 minutes until puffed up and set in the middle.
Remove from the oven and allow to cool for 10-15 minutes.
Serve warm with the caramel sauce.
To make the sauce:
Add the sugar and water to a saucepan over medium heat.
Swirl the pan, do not stir, for approximately 10-15 minutes until it becomes a deep amber color.
Remove from the heat and slowly add the cream while stirring.
Stir in the salt and bourbon. Return to the heat for an additional minute.
Allow to cool to room temperature and store in an airtight container until ready to serve.
To store for a longer period, keep in the refrigerator. Bring to room temperature before serving.
Notes
Panettone Bread Pudding is great served warm or at room temperature. We also love enjoying leftovers for breakfast!