Panettone Bread Pudding With Vanilla Cream Sauce

Name: Panettone Bread Pudding With Vanilla Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread Pudding; 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; Vanilla Cream Sauce; 2 cups whipping cream; 1 cup sugar; 2 tablespoons flour; 1/2 cup butter; 1 teaspoon vanilla

Servings: persons

Bread Pudding
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
Vanilla Cream Sauce
2 cups whipping cream
1 cup sugar
2 tablespoons flour
1/2 cup butter
1 teaspoon vanilla

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.

1449

kcal

Calories

100

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Bread Pudding, 4 tablespoons butter, 1 cup brown sugar, 4 eggs, and more.

Yes, Panettone Bread Pudding With Vanilla Cream Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!