Pannetone Bread Pudding with Vanilla Bourbon Sauce

The warm custard and vanilla sauce melt together into this dreamy dessert.

This is yet another one of my “I’ve been making this dish forever” recipes. But this time I am tweaking this bread pudding with sweet pannetore instead of regular Italian bread. I used to make this dish for neighborhood potlucks because it travels very well. I also love to make this when I’m entertaining because I can assemble everything the day before (a life saver when entertaining) and bake the bread pudding and warm the sauce just before serving. The smells coming form your oven will create a buzz for certain. I would serve this dish only when we had a lighter entree such as salad, chicken or shrimp. This is rich dessert- but fear not- my January Clean Eating posts are only 14 days away.

Use simple, but high quality ingredients.
This is not a low calorie dish
Pannetone is packed full of raisins and other dried sweet fruits.

pannetone Bread Pudding

  • 1 loaf Pannetone sweet Italian bread

  • 3 large eggs, beaten

  • 2 TBSP light brown sugar

  • 1 cup sugar

  • 1/2 tsp nutmeg

  • 2 3/4 cups heavy cream or whole milk

  • Bourbon Vanilla sauce- see below

Pannetone is a sweet Italian bread available during the holidays at most grocery stores.
Just mix everything together and pour over the bread cubes.

Method- prep 30 minutes Baking 1 hour

  • Cut the bread into large cubes. Place on a baking sheet and toast for 10-15 at 350 degrees or until brown and crusty. Set aside to cool completely.
  • In a large bowl, combine sugars, eggs, nutmeg> stir in butter and cream. Set aside.
  • Grease a 2 quart baking dish. Place toasted pannetone in the baking dish. Pour the cream mixture over tossing gently to coat the brad completely. Cover and refrigerate overnight.
  • To bake:
    Pre- heat oven to 375 degrees. uncover bread pudding. Bake at 350 degrees for 55 minutes. Cover with foil after 30 minutes of baking. Serve warm with Bourbon vanilla sauce poured over.
    Serves 8-10.
Toast the bread cubes fro 10-15 minutes.
Toast the pannetone to ensure the bread pudding does not become too soggy.
Warm custard and crusty bread.
You can make it ahead and bake an hour before serving.
This is happiness.
I don’t always cook with bourbon, but when I do, I make sure Hunky Hubbie does’t find out.
Melting butter- oh happy day.
The sauce should pull away from the sides when ready.
My china is Tiffany Garland. The serving spoon is antique silver.
Pour warm sauce over the hot bread pudding- swoon!
Warm, sweet bread pudding- the ultimate comfort food during the cold winter months.

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