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Panettone Bread Pudding With Vanilla Cream Sauce

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“This is a kitchen-tested recipe from the December 17,2008 Houston Chronicle.”
1hr 25mins

Ingredients Nutrition


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

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