breadpudding1

Ghila Dolci's Pannetone Bread Pudding with Bourbon Caramel Sauce.

PHOTO BY MARK NESSIA

Bread Pudding Ingredients:

• 1-pound loaf panettone bread, crusts trimmed, cut into 1-inch cubes

• 8 eggs, room temperature

• 2 cups heavy whipping cream

• 2 cups whole milk

• 1 1/3 cups sugar

• 1 teaspoon vanilla extract

Bourbon Sauce Ingredients:

• 1 stick butter

• 1 cup light brown sugar

• 1/3 cup half-and-half

• 2 tablespoons Bourbon (or more to taste)

Directions:

Preheat oven to 350 degrees.

To make bread pudding: Lightly butter a 9-by-13-inch baking dish. Arrange the bread cubes in the dish. In a large bowl, whisk the eggs, cream, milk, sugar and vanilla extract to blend. Pour the custard over the bread cubes, and press them gently to submerge. Let stand for about 30 minutes, occasionally pressing the bread cubes into the custard mixture.

Bake until the pudding puffs and is set in the center, about 45-50 minutes. Cool slightly.

To make bourbon sauce: Melt together the butter and brown sugar over a low heat stirring until smooth and no longer grainy. Add bourbon and mix well. Add half-and-half and simmer for 1 minute.

Spoon bread pudding into bowls and drizzle with warm bourbon sauce.

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