5 from 6 votes
Pandoro Bread Pudding with Warm Bourbon Sauce
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
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings:
6
to 8 servings
Calories:
671 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
Bread Pudding
- 1 pandoro loaf (about 1.5 pounds)
- 3 egg extra-large
- 8 egg extra-large, yolks
- 5 cups half and half
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup raisins seedless mixed
- 1/2 cup chestnuts optional, roasted, coarsely chopped
- butter for baking dish, unsalted
- powdered sugar for dusting
Warm Bourbon Sauce
- 1/4 cup butter unsalted
- 1/2 cup sugar
- 3 tablespoons heavy cream
- 2 tablespoons bourbon
- salt pinch
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 671
% 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.