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panettone Bread Pudding with Brandy Sauce Recipe

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This recipe for panettone Bread Pudding with Brandy Sauce is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce---
1/2 c whipping cream
1/2 c whole milk
3 tbs sugar
1/4 c brandy
2 tsp cornstarch

Bread Pudding--
1 loaf Panettone bread, crusts trimmed, and cut into 1 inch cubes
8 lrg eggs
1 1/2 c whole milk
1 1/4 c sugar
1/2 c raisins
Directions:
Directions:
The Sauce--bring cream, milk, and sugar to a boil in a heavy, small saucepan over medium heat, stirring frequently. Mix the brandy and cornstarch to blend and then whisk into the cream mixture. Simmer over medium low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. The sauce can be made 3 days in advance. Cover and refrigerate but rewarm before serving.
The Pudding--lightly butter a 13 x 9 baking dish. Arrange the bread cubes in the dish. Pour the custard over the bread cubes, add raisins and press the cubes gently submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
(Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate). Preheat the oven to 350. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm sauce and serve.

 

 

 

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