My yearly tradition during the holiday season is to make bread pudding. Why? Because it’s panettone season!!! Yes, I love panettone and can’t get enough of it. I love how it’s the perfect bread for a soft and tender french toast and how it soaks up the milk and cream for a yummy bread pudding. Thanks to a friend from Peru, we get a panettone every year (well, at least the past two years).
The final product usually gets transported to the hub’s lab where it is eaten by his lab mates because by this time, I am feeling too guilty to eat another calorie ridden dessert – but I still manage a serving anyways.
Last year I made a pumpkin bread pudding and this year I decided to go simple and easy. This recipe is from Pioneer Woman and is pretty rich and sweet. The sauce is a whiskey sauce but I didn’t have any whiskey on hand, so I used rum instead. The sauce was a huge hit and I had so much leftover that I served it with crepes I made a few days after – still good! I would reduce the sugar content in the bread pudding though as the sauce can be quite sweet.
The Best Bread Pudding
Recipe taken from here.
Serves 6 or more.
- 2 eggs
- 2 tablespoons melted butter
- 2 tablespoons vanilla
- 2 1/2 cups milk
- 2 cups sugar (1.5 cups will probably be good enough)
- 3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes (I used panettone)
- 1/3 cup pecans, chopped finely
- Preheat oven to 325 degrees.
- Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved.
- Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish.
- Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.
While the bread pudding is baking, make the Whiskey Cream Sauce:
- 1/2 cup sugar
- 1 stick butter
- 1/2 cup cream
- 1/4 cup Jack Daniels (I used rum)
- a pinch of salt to taste
Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.
Store leftovers in fridge.