Panettone Bread Pudding With Vanilla Cream Sauce

The aroma of warm spices and sweet bread baking always takes me back to my grandmother’s kitchen during the holidays. One year, she had a particularly beautiful panettone, its golden dome studded with candied fruit, and instead of simply slicing it, she transformed it into the most glorious bread pudding I’ve ever tasted. The combination of the rich, eggy custard, the fragrant panettone, and a generous drizzle of vanilla cream sauce was pure holiday magic. Now, I bake it every year to keep her spirit alive in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 9-12
• Yield: One 9-inch baking dish
• Dietary Type: Not Gluten-Free

Ingredients

Bread Pudding:

• 4 tablespoons butter
• 1 cup brown sugar
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1 loaf panettone raisin bread
• 1/2 cup caramel bits
• 1/2 cup chopped pecans

Vanilla Cream Sauce:

• 2 cups whipping cream
• 1 cup sugar
• 2 tablespoons flour
• 1/2 cup butter
• 1 teaspoon vanilla

Equipment Needed

• Small microwave-safe bowl
• Large mixing bowl
• 9-inch square baking dish
• Vegetable spray
• Small saucepan
• Whisk

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure the oven rack is positioned in the center.

2. In a small microwave-safe bowl, melt the butter in the microwave for about 1 minute. It should be completely melted but not browned.

3. Add the brown sugar to the melted butter in the bowl and set aside. This mixture will create a delicious topping for the bread pudding.

4. In a large mixing bowl, combine the eggs, milk, vanilla, and cinnamon. Whisk together until well blended and smooth. This mixture forms the custard base for the bread pudding.

5. Slice the panettone raisin bread into 1-inch cubes. Aim for relatively uniform cubes to ensure even soaking in the custard.

6. Add the cubed panettone to the egg batter in the large mixing bowl. Mix gently until all the bread is thoroughly soaked in the batter. Be careful not to mash the bread; you want it to retain some of its structure.

7. Spray a 9-inch square baking dish generously with vegetable spray to prevent sticking. Make sure to cover the bottom and sides of the dish evenly.

8. Transfer the soaked bread-egg batter into the prepared baking dish. Spread the mixture evenly to ensure uniform baking.

9. Top the bread pudding with the butter and brown sugar mixture that you set aside earlier. Sprinkle evenly over the entire surface.

10. Sprinkle the caramel bits and chopped pecans evenly over the top of the bread pudding. These will add a delightful sweetness and crunch.

11. Bake, covered, for 1 hour or until golden brown and bubbly. A good way to check for doneness is to insert a knife into the center; it should come out relatively clean. If the top starts to brown too quickly, you can tent it with foil during the last 15-20 minutes of baking. Covering during the first part of baking ensures the pudding cooks evenly.

Vanilla Cream Sauce:

1. While the bread pudding is baking, prepare the vanilla cream sauce. In a small saucepan, whisk together the whipping cream, sugar, and flour. Make sure there are no lumps of flour.

2. Add the butter to the saucepan.

3. Cook, stirring constantly over medium heat, until the butter is melted and the mixture begins to boil.

4. Continue cooking and stirring for 3 minutes or until the mixture is slightly thickened. Be careful not to burn the sauce; constant stirring is key.

5. Remove the saucepan from the heat and stir in the vanilla. This will add a wonderful aroma and flavor to the sauce.

6. Spoon the warm vanilla cream sauce over individual portions of the bread pudding and serve warm or at room temperature.

Expert Tips & Tricks

• For an extra rich bread pudding, use brioche or challah bread in addition to or instead of the panettone.
• If you don’t have caramel bits, you can use chopped caramels or toffee bits.
• To prevent the bread pudding from sticking, you can line the baking dish with parchment paper before spraying with vegetable spray.
• For a boozy twist, add a tablespoon of rum or bourbon to the egg batter.
• If the bread pudding starts to brown too quickly on top, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
• The vanilla cream sauce can be made ahead of time and stored in the refrigerator. Reheat gently before serving.
• If your sauce is too thick, add a tablespoon or two of milk until you reach the desired consistency. If it’s too thin, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook for another minute, stirring constantly.

Serving & Storage Suggestions

Serve the panettone bread pudding warm, drizzled generously with the vanilla cream sauce. A dusting of powdered sugar or a sprinkle of cinnamon can add an elegant finishing touch. Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven. The vanilla cream sauce should also be stored in the refrigerator and can be reheated gently on the stovetop or in the microwave. I do not recommend freezing either the bread pudding or the sauce as it can alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	745.3 kcal	N/A
Calories from Fat	406 g	55%
Total Fat	45.2 g	69%
Saturated Fat	24.4 g	122%
Cholesterol	212.8 mg	70%
Sodium	386.4 mg	16%
Total Carbohydrate	78.4 g	26%
Dietary Fiber	2.9 g	11%
Sugars	49.2 g	196%
Protein	10.1 g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the milk and whipping cream with coconut milk or almond milk. Use a plant-based butter alternative.
• Nut-Free: Omit the pecans or substitute them with dried cranberries or other dried fruit.
• Spice Variations: Experiment with different spices, such as nutmeg, cloves, or cardamom, in addition to or instead of the cinnamon.
• Citrus Zest: Add the zest of an orange or lemon to the egg batter for a bright, citrusy flavor.
• Chocolate Chips: Substitute the caramel bits with chocolate chips for a chocolatey twist.
• Seasonal Fruit: Add fresh berries or sliced peaches to the bread pudding during the summer months.

FAQs (Frequently Asked Questions)

Q: Can I make the bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to a day in advance and store it in the refrigerator. Add the topping just before baking.

Q: Can I use a different type of bread?
A: Absolutely! Brioche, challah, or even croissants would work well in this recipe.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when it’s golden brown and bubbly and a knife inserted into the center comes out relatively clean.

Q: Can I freeze the bread pudding?
A: Freezing is not recommended as it can change the texture of the bread pudding. It’s best enjoyed fresh.

Q: What if I don’t have caramel bits?
A: You can substitute them with chopped caramels, toffee bits, or even butterscotch chips.

Final Thoughts

This Panettone Bread Pudding with Vanilla Cream Sauce is a truly special dessert, perfect for the holidays or any time you want to indulge in something comforting and delicious. It’s a recipe that’s been passed down in my family, and I’m thrilled to share it with you. So, preheat your oven, gather your ingredients, and get ready to create a masterpiece that will delight your senses and warm your heart. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and share your feedback. Pair it with a cup of hot coffee or a glass of dessert wine for an unforgettable experience!