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Irresistible Panettone Bread Pudding with Rum Sauce

Panettone Bread Pudding with Rum Sauce
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A decadent twist on classic bread pudding, this recipe uses sweet Italian panettone and is drenched in a warm, boozy rum sauce. It’s the perfect festive dessert for the holidays.

Ingredients

Scale
  • 1 (1-pound) panettone, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup rum (for sauce)
  • 1/4 cup butter (for sauce)
  • 1/2 cup brown sugar (for sauce)
  • 1/4 cup heavy cream (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
  2. Spread the panettone cubes in a single layer on a baking sheet and toast in the oven for 10-12 minutes, or until lightly golden. This helps prevent the pudding from becoming too soggy.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Add the toasted panettone cubes to the egg mixture and gently toss to coat. Let it soak for about 15-20 minutes, stirring occasionally, to allow the bread to absorb the custard.
  5. Pour the panettone mixture into the prepared baking dish.
  6. Bake for 40-50 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
  7. While the pudding is baking, prepare the rum sauce. In a small saucepan over medium heat, melt the butter.
  8. Stir in the brown sugar and cook for 1-2 minutes until the sugar is dissolved.
  9. Add the rum and heavy cream to the saucepan. Bring to a simmer, stirring constantly, and cook for 3-5 minutes until the sauce thickens slightly. Remove from heat.
  10. Let the bread pudding rest for 10 minutes before serving. Serve warm, drizzled generously with the rum sauce.

Notes

  • If you don’t have panettone, a good quality challah or brioche bread can be substituted.
  • For a non-alcoholic sauce, you can omit the rum and add an extra teaspoon of vanilla extract and a splash of milk or cream.
  • The pudding can be assembled ahead of time and refrigerated before baking. You may need to add a few extra minutes to the baking time.

Nutrition

Find it online: https://afripaket.com/panettone-bread-pudding-rum-sauce/