Pandoro Bread Pudding with Warm Bourbon Sauce
Ingredients
Bread Pudding
- 1 pandoro loaf (about 1.5 pounds)
- 3 extra-large eggs
- 8 extra-large egg yolks
- 5 cup half and half
- 1/2 cup sugar
- 1 tbs vanilla
- 1/2 cup seedless mixed raisins
- 1/2 cup chestnuts (optional) roasted, coarsely chopped
- unsalted butter for baking dish
- confectioners sugar for dusting
Warm Bourbon Sauce
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 3 tbs heavy cream
- 2 tbs bourbon
- a pinch of 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.
Notes
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
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.
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