A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.

Ingredients

12 serv.

eggs↗4
cup sugar↗1 cup
teaspoon salt (optional)↗1⁄2 teaspoon
optional
cups half-and-half cream↗2 1⁄2 cups
cup pecans↗1 cup
(30 ounce) panettone (Italian bread with citron)1
teaspoon vanilla↗1 teaspoon
cup butter (1/2 stick)↗1⁄4 cup
Brandy Sauce ingredients
cup sugar↗1 cup
cup half-and-half cream↗1⁄4 cup
cup brandy or 1/3 cup Bourbon↗1⁄3 cup
cup butter (1 stick)↗1⁄2 cup

Step-by-step instructions

1
Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
2
Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
3
Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
4
Sprinkle pecans on top.
5
Bake at 350 degrees F for 45 minutes to 1 hour.
6
Place all brandy sauce ingredients in sauce pan.
7
Heat gently and stir often. Don't over cook- only about 5 minutes.
8
Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App