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5.0 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 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
    Cup of Yum
  1. Preheat oven to 350 degrees. Butter a 13x9x2 baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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 (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

% 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.