Panettone Bread Pudding W/ Brandy Caramel Sauce

READY IN: 2hrs
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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