Panettone Bread Pudding W Brandy Caramel Sauce
Transform your holiday dessert table with this decadent Panettone Bread Pudding with Brandy Caramel Sauce—a luxurious twist on a classic comfort food. Made with rich, buttery panettone bread soaked in a velvety custard spiced with cinnamon and vanilla, this baked treat emerges golden brown with a satisfyingly crisp top and tender, moist interior. The pièce de résistance? A luscious homemade brandy caramel sauce, featuring notes of warm brown sugar and a subtle boozy kick, drizzled generously over each serving. Perfect for festive gatherings or cozy winter nights, this easy-to-follow recipe elevates traditional bread pudding into an indulgent masterpiece everyone will adore.
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Recipe Information
Ingredients
- 12 cups Panettone bread
- 3 cups Whole milk
- 1.5 cups Heavy cream
- 5 units Large eggs
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing)
- 0.75 cup Brown sugar
- 0.5 cup Unsalted butter (for sauce)
- 0.5 cup Heavy cream (for caramel sauce)
- 2 tablespoons Brandy
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
Cut the panettone bread into 1-inch cubes and spread them evenly in the greased baking dish.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture evenly over the panettone cubes, making sure all the bread is soaked. Press down lightly with a spatula to help the bread absorb the liquid.
Let the mixture sit for 15 minutes to ensure the bread is fully soaked.
Bake in the preheated oven for 45–50 minutes or until the top is golden brown and the center is set. Remove from the oven and let it cool slightly while you prepare the sauce.
To make the brandy caramel sauce, combine the brown sugar, 0.5 cup of butter, and 0.5 cup of heavy cream in a medium saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture starts to thicken, about 5–7 minutes.
Remove the saucepan from the heat and stir in the brandy. Let the sauce cool slightly to thicken further.
Slice the bread pudding into portions, drizzle generously with the brandy caramel sauce, and serve warm.
Nutrition Facts
Calories |
8009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.2 g | 564% | |
| Saturated Fat | 261.2 g | 1306% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2526 mg | 842% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 879.8 g | 320% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 585.0 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 1630 mg | 125% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3737 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
