Panettone Bread Pudding W Brandy Caramel Sauce Recipes

PANETTONE BREAD PUDDING

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.

PANETTONE BREAD PUDDING WITH BRANDY SAUCE

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.

EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE

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!

PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE

Steps:

• Preheat oven to 350°F.
• Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
• Meanwhile,heat a heavy skillet over medium heat.
• Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
• Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
• Butter your baking dish or use nonstick spray.
• Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
• Scatter the raisins over the top of the torn bread.
• Pour in egg mixture. Press the bread into the egg mixture using your hands.
• Let stand for 30 minutes, press the bread down into the egg mixture.
• Place the baking dish in the middle of the preheated oven.
• Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
• SERVING SUGGESTIONS:
• Serve warm or at room temperature.
• For a more rustic look, spoon into your individual serving dishes.
• Top with Brandy sauce & a dollop of whipped cream (recipe below)
• WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
• BRANDY CARAMEL SAUCE.
• Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
• DO NOT STIR at any time!
• Pour water into a heavy bottom 2 quart saucepan w/ lid.
• Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
• Cover the pan and bring the mixture to a boil over high heat.
• Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
• Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
• Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
• NO STIRRING necessary!
• Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
• Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
• Cool to desired temperature, it will thicken as it cools.
• Drizzle over bread pudding.

PANETTONE BREAD PUDDING

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 AMARETTO SAUCE

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 PUDDING

Steps:

• Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
• Cut 250g panettone into wedges, leaving the crusts on.
• Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
• In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
• Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
• Dust with icing sugar and serve with spoonfuls of whipped cream.

PANETTONE BREAD PUDDING

Steps:

• Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
• Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
• Whisk together remaining ingredients.
• Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE

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.

RUSTIC BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Bread Pudding
• Grease a rectangular glass baking dish. (I used a narrow and deep 3 qt baker. A wider and shallower baker may require you to drop the cooking time by 10-15 minutes.)
• Spread the bread pieces evenly in the greased baking dish.
• Melt the 5 Tbsp of butter and set aside. (I use the microwave on a low power setting to avoid washing a saucepan.)
• In a 2-3 quart bowl, ideally with a pour spout, mix the eggs and sugar, then add in the milk, vanilla extract, cinnamon, nutmeg and salt. Finally mix in the melted butter.
• Gently pour the contents of the bowl over the bread. Use a wide spatula to press the bread downward to soak up more of the liquid.
• Cover and refrigerate for at least 12 hours, removing from the fridge at least once, partway through, in order to mix the bread, mash it down and break it up a little more.
• Preheat your oven to 350 F and remove the baking dish from the fridge. Mix, mash and break up the bread one last time before placing it in the preheated oven to bake.
• Bake for 50-60 minutes, covering with foil for the final 15 minutes if the bread pudding seems to be getting too toasted.
• Let it cool at least 20 minutes before serving with the caramel sauce below, ice cream, or whipped cream.
• Caramel Sauce
• In a small saucepan, boil the butter, brown sugar, water, and salt for 5 minutes, stirring occasionally.
• Remove from heat, and add the vanilla extract and 4-6 oz of evaporated milk until you reach slightly less than the thickness you prefer. (The caramel sauce will thicken a bit more as it cools.) I used 6 ounces of evaporated milk. If I were adding bourbon, I would use less evaporated milk.
• Pour or funnel the sauce into a jar. This will keep in the fridge for up to a week. Extra sauce can be frozen in a plastic container.

CARAMEL PANETTONE PUD

Steps:

• To make the caramel, put the sugar and hot water into a small, heavy pan over a low-medium heat. Stir occasionally until the sugar has dissolved then raise the heat and boil, without stirring, until the caramel is golden brown.
• Immediately remove the pan from the heat and quickly pour the caramel into a wide, fairly deep, 1.5 litre/2¾ pint ovenproof dish, swirling it around to cover the base. Set aside.
• Preheat the oven to 160C/Gas 3/fan oven 140C. Cut the panettone into 1cm/½in thick slices then remove the dark brown, bottom crust. Butter one side of the slices generously. Put in a single layer, butter-side-up, in the dish.
• Using an electric whisk or food mixer, beat the sugar and eggs in a large bowl for 2 minutes, or until thickened. Heat the milk and cream in a saucepan to just below simmering point, then pour on to the egg mixture and stir to combine.
• Pour this custard over the panettone, pressing the slices into the liquid. Soak for 10 minutes.
• Put the dish on to the middle shelf of the preheated oven, and bake for 55-60 minutes. The pudding is ready when the top is pale gold and dry-looking and the custard set to a just-firm shiver - it should not be completely solid as the custard continues to set as it cools. Leave it to rest for 30 minutes before serving with cream.