Panettone Bread Pudding W Brandy Caramel Sauce Recipe

Indulge in this heavenly Panettone Bread Pudding, elevated with a rich and decadent brandy caramel sauce! This recipe, inspired by an Italian gourmet cooking class, transforms stale Panettone into a delightful, firm bread pudding – far from mushy! The secret lies in using stale bread and a shallow baking dish. Make it a day or two ahead; it's even better chilled! The caramel sauce, adapted from Chef Brian Kiepler of Nick & Stef's Steakhouse, adds a touch of sophisticated flair. Prepare to be amazed!

Prep Time 45 mins
Cook Time 120 mins
Calories 610.8 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Panettone Bread Pudding W Brandy Caramel Sauce 39

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Panettone Bread Pudding W Brandy Caramel Sauce

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How to Make Panettone Bread Pudding W Brandy Caramel Sauce

  1. Preheat oven to 350°F (175°C).
  2. Soak 1/2 cup raisins in 1/4 cup hot brandy for 15 minutes; drain. (This reduces sweetness and adds flavor.)
  3. Meanwhile, heat a heavy skillet over medium heat. Butter slices of stale Panettone on both sides.
  4. In batches, brown Panettone slices until golden brown on both sides. Cool on a wire rack.
  5. In a large bowl, whisk together the following: 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt.
  6. Butter or grease a 9x13 inch baking dish.
  7. Tear the toasted Panettone into bite-sized pieces. Spread evenly in the prepared dish.
  8. Scatter the soaked raisins over the bread.
  9. Pour the egg mixture over the bread, gently pressing the bread down into the mixture. Let stand for 30 minutes, pressing down again.
  10. Bake in the preheated oven for 35-40 minutes, or until golden brown and set.
  11. While the pudding bakes, prepare the brandy caramel sauce (see below).
  12. **Brandy Caramel Sauce:**
  13. In a heavy-bottomed 2-quart saucepan with a lid, pour 1 cup granulated sugar into the center of the pan. Avoid getting sugar on the sides.
  14. Add 1/2 cup water to the saucepan.
  15. Cover and bring to a boil over high heat. Once boiling, uncover and continue to boil until the syrup is thick and straw-colored (about 7 minutes). Do not stir!
  16. Reduce heat to medium. Continue cooking until the syrup is a deep amber color (about 1-2 minutes). Watch carefully – it happens quickly!
  17. Meanwhile, in a separate saucepan, bring 1 cup heavy cream and a pinch of salt to a simmer over high heat. If the cream boils before the sugar reaches a deep amber color, remove from heat and cover to keep warm.
  18. Remove the sugar syrup from the heat. Carefully pour 1/4 of the hot cream into the sugar mixture. Let the bubbling subside.
  19. Add the remaining cream, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1/4 cup brandy or whiskey. Whisk until smooth.
  20. Cool to desired temperature; it will thicken as it cools.
  21. Serve the warm or room-temperature bread pudding. Top with brandy caramel sauce and a dollop of whipped cream (optional).

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

203g

Fat

111g

Carbs

19g

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Time To Make Course Preparation Desserts 4 Hours Or Less