Panettone Bread Pudding with Rum Hard Sauce*

Panettone Bread Pudding with Rum Hard Sauce*
Write a review
  1. Bread Pudding:
  2. 1 Italian Panettone
  3. butter
  4. 8 egg yolks
  5. 3 eggs
  6. 1/2 cup sugar
  7. 5 cups whole milk
  8. 2 teaspoons pure vanilla extract
  9. 1/2 teaspoon pure almond extract
  10. 1/4 cup sliced almonds
  11. Rum Hard Sauce:
  12. 1 stick softened butter
  13. 1 1/2 cups powdered sugar
  14. 2 tablespoons Spiced Rum
  15. 1 teaspoon vanilla extract
  1. Let's be honest... who doesn't get an Italian panettone for Christmas from someone and then have no clue what to do with it so you just let it sit in your pantry until February. I'm definitely guilty. Well... take that panettone out of the dark side of your pantry because I have a recipe that will knock your holiday socks off! It's very easy to prepare and you won't even believe you were going to let that beautiful panettone go to waste. The first thing you want to do is preheat your oven to 350*F. Trim the dark edges of the panettone with a serrated knife. Cut the bread into 1 inch cubes and put on a baking sheet. Toast in the oven for 10 minutes. While your bread is toasting grease your 9x12 baking dish with butter. In a large bowl whisk together the eggs, egg yolks, milk, sugar, vanilla extract, and almond extract. When the bread is out of the oven put it in your prepared baking sheet. Pour your egg mixture over the top of the bread. Push your bread down so all of it is covered with the mixture. Let sit for 10 minutes so the bread soaks up the custard. Add sliced almonds to the top of the bread pudding and cover the top with aluminum foil and put in the oven. Let cook for 40 minutes. After 40 minutes take off the aluminum foil and cook uncovered for another 45 minutes. While that is cooking make the rum sauce. In a bowl beat the butter with an electric mixer until light and fluffy. Add the powdered sugar and mix together. Add the rum and vanilla extract and just mix to combine. Put in your refrigerator to keep cool. When your bread pudding is done cooking let sit to cool for about 5 minutes. Sit out your hard sauce about 5 minutes as well to let soften. Slice and serve with a big dollop of the hard sauce on the top. Yummy!!
Everyday Gourmet with Blakely

Facebook Conversations


Panettone Bread Pudding with Rum Hard Sauce*


  1. Joshua Reuben Lewis
    Joshua Reuben LewisReply
    January 8, 2013 at 6:10 am

    HNY! My resolution is to eat your deliciousness, in exchange for some art. I’ll call it… The Chefstress Series

  2. George Machado
    George MachadoReply
    January 8, 2013 at 6:10 am

    Great idea!!…I’ll make that one day. Sometimes I don’t know what to do with panettone leftovers.

  3. Katie LaPiere
    Katie LaPiereReply
    January 8, 2013 at 6:07 am

    And what’s this delicious dish! Happy new year sweet heart 🙂

  4. MakeLifeSpecial
    January 8, 2013 at 6:06 am

    I love Panettone Bread Pudding! Thanks for sharing your great recipe. I’m a new subscriber. Hope you can check out my cooking channel and return the subscription. LOVE TO COOK!

  5. Mommy2Juni
    January 8, 2013 at 6:05 am

    Happy New Year ,Blakely! Looks delish

  6. DrunknShooter
    January 8, 2013 at 6:04 am

    Needs a lot more booze! Otherwise looks great! Thanks again Blakely

  7. GoGo
    January 6, 2013 at 8:57 am

    It was THE BEST ever. I am still raving about it to everyone. Love it Can’t wait until I have an occassion to make it.
    The pic is framed and in the living room. I am so glad to have it. Love Ya gogo

Leave a Reply

Your message*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>