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Panettone Bread Pudding W/ Brandy Caramel Sauce

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“HOLY smokes is this amazing! My first attempt making bread pudding. This is nice and firm and not mushy & custard-like. Just the way I like it! Be sure to use stale bread & a shallow pan 9x13. The day before, slice your bread into 4 big chunks and allow it to dry out. Another great recipe from my Italian Gourmet cooking class. This can be made and baked 2 days ahead of time. Cover, chill and reheat before serving. Cooking time is resting and baking. This is easy to make. The only part that may be a bit difficult is making the caramel. I made it for the first time with ease. Brandy/Whiskey Sauce recipe from Chef Brian Kiepler, Nick & Stef's Steakhouse - LA, CA”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
  3. Meanwhile,heat a heavy skillet over medium heat.
  4. Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
  5. Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
  6. Butter your baking dish or use nonstick spray.
  7. Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
  8. Scatter the raisins over the top of the torn bread.
  9. Pour in egg mixture. Press the bread into the egg mixture using your hands.
  10. Let stand for 30 minutes, press the bread down into the egg mixture.
  11. Place the baking dish in the middle of the preheated oven.
  12. Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
  14. Serve warm or at room temperature.
  15. For a more rustic look, spoon into your individual serving dishes.
  16. Top with Brandy sauce & a dollop of whipped cream (recipe below)
  17. WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
  19. Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
  20. DO NOT STIR at any time!
  21. Pour water into a heavy bottom 2 quart saucepan w/ lid.
  22. Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
  23. Cover the pan and bring the mixture to a boil over high heat.
  24. 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!
  25. Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
  26. 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.
  27. NO STIRRING necessary!
  28. 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.
  29. Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
  30. Cool to desired temperature, it will thicken as it cools.
  31. Drizzle over bread pudding.

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