Panettone Bread Pudding W/ Brandy Caramel Sauce Recipe - Food.com (2024)

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Submitted by Chicagoland Chef du Jour

"HOLY smokes is this amazing! My first attempt making bread pudding. This is nice and firm and not mushy & custard-like. Just the way I like it! Be sure to use stale bread & a shallow pan 9x13. The day before, slice your bread into 4 big chunks and allow it to dry out. Another great recipe from my Italian Gourmet cooking class. This can be made and baked 2 days ahead of time. Cover, chill and reheat before serving. Cooking time is resting and baking. This is easy to make. The only part that may be a bit difficult is making the caramel. I made it for the first time with ease. Brandy/Whiskey Sauce recipe from Chef Brian Kiepler, Nick & Stef's Steakhouse - LA, CA"

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ingredients

  • BREAD PUDDING

  • 12 cup golden raisin
  • 14 cup brandy, heated, substitute whiskey
  • 12 cup unsalted butter, softened, 1 stick you may use less
  • 1 lb panettone, slice into 1-inch thick slices
  • 34 cup sugar
  • 3 large eggs
  • 2 12 cups half-and-half
  • 2 tablespoons pure vanilla extract
  • 1 pint unsweetened whipped cream, for topping
  • BRANDY CARAMEL SAUCE topping

  • 12 cup water
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 18 teaspoon salt
  • 12 teaspoon vanilla extract
  • 12 teaspoon lemon juice
  • 3 tablespoons brandy, substitute whiskey

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directions

  • Preheat oven to 350°F.
  • Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
  • Meanwhile,heat a heavy skillet over medium heat.
  • Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
  • Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
  • Butter your baking dish or use nonstick spray.
  • Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
  • Scatter the raisins over the top of the torn bread.
  • Pour in egg mixture. Press the bread into the egg mixture using your hands.
  • Let stand for 30 minutes, press the bread down into the egg mixture.
  • Place the baking dish in the middle of the preheated oven.
  • Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
  • SERVING SUGGESTIONS:

  • Serve warm or at room temperature.
  • For a more rustic look, spoon into your individual serving dishes.
  • Top with Brandy sauce & a dollop of whipped cream (recipe below)
  • WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
  • BRANDY CARAMEL SAUCE.
  • Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
  • DO NOT STIR at any time!
  • Pour water into a heavy bottom 2 quart saucepan w/ lid.
  • Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
  • Cover the pan and bring the mixture to a boil over high heat.
  • Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
  • Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
  • Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
  • NO STIRRING necessary!
  • Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
  • Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
  • Cool to desired temperature, it will thicken as it cools.
  • Drizzle over bread pudding.

Questions & Replies

Panettone Bread Pudding W/ Brandy Caramel Sauce Recipe - Food.com (7)

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Reviews

  1. This was fabulous! I didn't use a shallow pan. I used a dish about 20cm in diametre and piled everything into it. Didn't have half-and-half (not sure what this is, half-cream/half-milk?) so I used just plain full cream milk. Also didn't have cream so I didn't make the sauce. The pudding was great all by itself. Will DEFINITELY make this one again!

    Emma-Jane

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

  • 59 Followers
  • 301 Recipes
  • 21 Tweaks

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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