Pandoro Bread Pudding with Warm Bourbon Sauce
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5.0
6 reviews
Excellent
Pandoro Bread Pudding with Warm Bourbon Sauce
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Turn a pandoro loaf into a creamy, yet remarkably light pandoro bread pudding. Add a drizzle of warm bourbon sauce for a perfect finish.Bread pudding adapted from Ina Garten, "Panettone Bread Pudding"; Warm Bourbon Sauce adapted, barely, from Bon Appetit, September 1999
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Ingredients
Bread Pudding
- 1 pandoro loaf (about 1.5 pounds)
- 3 extra-large eggs
- 8 extra-large egg yolks
- 5 cups half and half
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup seedless mixed raisins
- 1/2 cup coarsely chopped roasted chestnuts (optional)
- unsalted butter for baking dish
- powdered sugar for dusting
Warm Bourbon Sauce
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 3 tablespoons heavy cream
- 2 tablespoons bourbon
- Pinch salt
Instructions
Make the Bread Pudding
- Preheat oven to 350 degrees. Butter a 13x9x2 baking dish.
- Trim off the thick, dark edges on the pandoro and cut the remaining loaf into 1-inch cubes. Spread in a single layer on two baking sheets, and bake for 10-12 minutes until lightly browned and fragrant. Set aside to cool.
- Toss bread cubes with raisins and chestnuts (if using) and place in prepared baking dish. In a large bowl, whisk together eggs, egg yolks, half and half, sugar, and vanilla. Slowly pour the mixture over the bread cubes, gently pressing with a spatula to help the liquid absorb. Let stand for 10 minutes.
- Make a bain-marie (water bath) by placing the baking dish in a large roasting pan and filling the pan with enough steaming water to reach halfway up the dish's sides. Cover the roasting pan with foil and cut a few vent holes with a sharp knife.
- Bake, covered, for 45 minutes. Remove foil and continue baking 40 - 45 minutes, until bread pudding is lightly browned and custard is set. Cool for about 15 minutes, dust with powdered sugar, and serve with warm bourbon sauce.
Make the Warm Bourbon Sauce
- Melt butter in a medium saucepan. Remove from heat and whisk in sugar, heavy cream, bourbon, and salt. Return to medium-low heat and simmer, whisking, until thick enough to lightly coat the back of a spoon. Cool slightly and serve.
Nutrition Information
Show Details
Calories
671kcal
(34%)
Carbohydrates
58g
(19%)
Protein
13g
(26%)
Fat
42g
(65%)
Saturated Fat
24g
(120%)
Cholesterol
447mg
(149%)
Sodium
134mg
(6%)
Potassium
476mg
(14%)
Sugar
34g
(68%)
Vitamin A
1525IU
(31%)
Vitamin C
7.3mg
(8%)
Calcium
268mg
(27%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 42g | 65% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 447mg | 149% |
| Sodium | 134mg | 6% |
| Potassium | 476mg | 10% |
| Sugar | 34g | 68% |
| Vitamin A | 1525IU | 31% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 268mg | 27% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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