Panettone Bread Pudding With Vanilla Cream Sauce Recipes

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BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE



Panettone Bread Pudding with Amaretto Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Steps:

  • To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
  • To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
  • Preheat the oven to 350 degrees F.
  • Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup sugar
1/3 cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F.
  • Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
  • Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
  • In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
  • Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE



Panettone Bread Pudding with Spiced Orange Sauce image

This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast.

Provided by Lizzie Mac

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 19

1 (12 ounce) panettone, cubed
3 eggs, lightly beaten
½ cup white sugar
2 ¼ cups heavy cream
2 teaspoons vanilla extract
1 tablespoon Grand Marnier or other orange-flavored liqueur
1 pinch salt
⅛ teaspoon freshly grated nutmeg
1 ½ teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 ½ tablespoons unsalted butter, cut into bits
2 tablespoons white sugar
½ cup butter
1 cup white sugar
¼ cup Grand Marnier or other orange-flavored liqueur
3 tablespoons water
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
1 egg

Steps:

  • Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
  • Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
  • Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
  • Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
  • Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
  • In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
  • Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Nutrition Facts : Calories 971.6 calories, Carbohydrate 97.1 g, Cholesterol 302.5 mg, Fat 61.7 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 35 g, Sodium 416.9 mg, Sugar 76.1 g

CLASSIC BREAD PUDDING



Classic Bread Pudding image

Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, for baking dish
12 ounces brioche or challah, cut into 1-inch cubes
2 cups milk
3 cups heavy cream
4 large eggs, plus 1 large egg yolk
1 cup sugar
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins
1 cup boiling water, plus more for pan

Steps:

  • Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
  • Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
  • Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
  • Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
  • Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

Inspired by Autentico by Rolando Beremendi Because of the brown sugar, that makes a nice, caramel-like sauce while the bread pudding is baking, you've got some leeway with the granulated sugar. I used 1/2 cup (100g) in the custard, but you can dial it down to 1/4 cup (50g), or anywhere in between, since panettone is already sweetened. (And they vary in sweetness, too.) If you don't have panettone, you can make this bread pudding with brioche or challah. Since those breads aren't so sweet, I'd use 1/2 cup (100g) of granulated sugar. I have a fairly heavy-duty square cake pan so I melted the butter and brown sugar together right in the pan on the stovetop. If your pan is flimsy, and you're concerned, you can cook the butter and brown sugar together in a saucepan, then pour it into your cake pan. Don't worry too much if the brown sugar is a bit thick and/or lumpy; once baked, it'll smooth out nicely.

Provided by David

Number Of Ingredients 8

1 1/4 pounds (560g) panettone, cubed ((about 9 cups))
3/4 cup (170g) packed light or dark brown sugar
6 large eggs (at room temperature)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup (100g) granulated sugar ((see headnote))
3 cups (710ml) milk or half-and-half
3 tablespoons (45g) unsalted butter (cubed)

Steps:

  • Preheat the oven to 350ºF (180ºC). Spread the cubed panettone on a baking sheet and toast in the oven until lightly browned, turning them over once or twice during baking, so they toast relatively evenly. They'll take about 20 minutes or so.
  • While the panettone is toasting, warm the butter in a sturdy 9-inch (22cm) square cake pan over low heat on the stovetop with the the brown sugar, stirring until the butter is melted and the sugar is moistened. Use a spatula to coax it so it covers the bottom of the cake pan, with no bare spots. Remove from heat and set aside.
  • Arrange the toasted panettone cubes evenly in the cake pan.
  • Whisk the eggs together in a medium bowl with the vanilla extract, salt, and granulated sugar. Gradually whisk in the milk until well-combined. Pour the custard over the panettone cubes and press down gently to make sure all the bread cubes are soaking in the custard.
  • Put the cake pan in a larger pan, such as a roasting pan, and fill the larger pan with hot water so it reaches halfway up the outsides of the cake pan. Bake the bread pudding until it feels barely set in the center, but don't overcook it, about 50 minutes. Remove from the oven, and wearing oven mitts, carefully lift the bread pudding out of the water bath and set it on a cooling rack.
  • If serving it warm, let the bread pudding cool for at least 30 minutes. Run a knife around the edges to loosen the bread pudding from the pan and set a large serving platter or rimmed baking sheet upside down over the bread pudding. Grasping both the cake pan and serving platter, simultaneously turn both over, being careful to avoid getting any of the warm brown sugar sauce on you. Remove the cake pan, and cut into squares for serving.

EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE



Easy Panettone Bread Pudding With Warm Brandy Sauce image

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'.

Provided by BecR2400

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 409.3, Fat 26.1, SaturatedFat 12.3, Cholesterol 121.5, Sodium 127.9, Carbohydrate 37.1, Fiber 0.9, Sugar 33.9, Protein 4.7

PANETTONE BREAD PUDDING WITH VANILLA CREAM SAUCE



Panettone Bread Pudding With Vanilla Cream Sauce image

Make and share this Panettone Bread Pudding With Vanilla Cream Sauce recipe from Food.com.

Provided by Leslie in Texas

Categories     Dessert

Time 1h25m

Yield 9-12 serving(s)

Number Of Ingredients 14

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

Steps:

  • Bread Pudding:.
  • Preheat oven to 350 degrees.
  • Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
  • Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
  • Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
  • Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
  • Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
  • Bake, covered, for 1 hour or until golden and bubbly.
  • Vanilla Cream Sauce:.
  • Whisk whipping cream, sugar and flour in a small saucepan.
  • Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
  • Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
  • Remove from heat and stir in vanilla.
  • Spoon over individual portions of bread pudding and serve warm or at room temperature.

PANETTONE BREAD PUDDING WITH BRANDY SAUCE



Panettone Bread Pudding with Brandy Sauce image

Panettone Bread Pudding is a great recipe for re-purposing leftover panettone. Top it off with a brandy-spiked toffee sauce to make it extra special and indulgent.

Provided by Sabrina Russo

Categories     Dessert

Time 1h

Number Of Ingredients 18

6 cups panettone cut into 1-inch cubes (~13oz/370g)
1 ½ cups whole milk
1 cup heavy cream
3 large eggs
2 egg yolks
¼ cup granulated sugar
1 tablespoon brandy (optional)
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon orange zest (optional)
1/2 teaspoon kosher salt (1/4 tsp fine salt)
Dash nutmeg, freshly grated
½ cup sliced almonds
½ cup light brown sugar, packed
2 tablespoons brandy
3 tablespoons heavy cream
¼ teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon kosher salt (1/8 tsp fine salt)
4 tablespoons unsalted butter, sliced

Steps:

  • Heat oven to 325F. Place cubed bread on a sheet tray and bake 8-12 minutes, stirring half way through, until dried out and lightly golden brown.
  • Butter an 8 or 9-inch square baking pan. Place bread cubes in prepared pan.
  • In a large bowl, whisk together milk, cream, eggs, sugar, brandy, vanilla, zest, salt and nutmeg. Pour custard mixture over bread cubes, pressing down gently to make sure all the bread is coated. Allow to stand at room temperature for 30 minutes to 2 hours, or up to 24 hours in the refrigerator.
  • Preheat oven to 350°F.
  • Sprinkle almonds over bread. Bake in the center of the oven for 30-45 minutes or lightly browned, puffed and set with a slight jiggle. A tester inserted into the center should come out clean. Allow to cool at least 15 minutes before serving.
  • While the bread pudding cools, stir together the brown sugar and brandy in a small sauce pan. Bring to a simmer over medium heat, swirling the pan occasionally. Do not stir. Cook 3-4 minutes or until thickened and slightly syrupy. Reduce heat to low and stir in cream, vanilla and salt. Simmer another 2-3 minutes. Remove from heat and add butter to pan, 1 tablespoon at a time. Swirl pan to emulsify in butter before adding the next slice. Repeat until all the butter is incorporated.
  • Spoon the sauce over the bread pudding, and serve immediately. You can also serve this chilled or at room temperature. Enjoy.

Nutrition Facts : ServingSize 1/12 of pudding + sauce, Calories 295 calories, Sugar 15g, Sodium 230mg, Fat 15g, SaturatedFat 7g, UnsaturatedFat 8g, TransFat 0g, Carbohydrate 31g, Fiber 2g, Protein 8g, Cholesterol 115mg

BLACK FOREST PANETTONE PUDDING



Black Forest Panettone Pudding image

My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 11

3 large eggs
1-1/2 cups half-and-half cream
1-1/2 teaspoons almond extract
6 cups cubed panettone bread (2-inch cubes, about 12 ounces)
1 cup semisweet chocolate chips
1 cup sliced fresh or frozen pitted dark sweet cherries, thawed
1 cup sliced almonds, toasted
VANILLA BUTTER SAUCE:
1/4 cup unsalted butter
1/4 cup packed light brown sugar
1 cup vanilla bean ice cream

Steps:

  • Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground., In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.,

Nutrition Facts : Calories 420 calories, Fat 25g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 106mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.

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From houstonfoodtruckfest.com


PANETTONE BREAD PUDDING WITH VANILLA CREAM SAUCE RECIPES
Place the panettone cubes in the baking dish. In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
From tfrecipes.com


AMARETTO CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY ...
Amaretto Cream Sauce Recipe | MyRecipes hot www.myrecipes.com. Combine amaretto and cornstarch, stirring until smooth. Advertisement. Step 2. Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool ...
From therecipes.info


EGGNOG PANETTONE BREAD PUDDING WITH VANILLA SAUCE
6 cups cubed Panettone bread. 1/2 tsp. vanilla extract. 1. Preheat oven to 350 degrees. Lightly coat a 9x5 in. foil lined baking pan with baking spray. Set aside. 2. Using and electric mixer, mix eggnog, eggs and sugar on medium speed for about a minute; then add in vanilla extract and nutmeg, and mix for another 30 seconds. 3.
From jamhands.net


PANETTONE BREAD PUDDING RECIPE WITH GRAND MARNIER SAUCE ...
2013-12-22 Panettone is an Italian fruit bread – rich, sweet and eggy with the addition of raisins and candied fruit. Here, the bread is cubed and combined with rich custard and baked in a water bath. This keeps the center moist and creamy while the top develops a bit of a crust – the textural contrasts add to the enjoyment of the dish. The sauce is optional, but it makes the bread pudding a bit ...
From bakepedia.com


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