Hello friends! How are the holidays treating you? I hope you have finished up with all the prep and can now relax and enjoy the season. I just love this time of year. Today it is overcast and icky so I have the Christmas lights on all day. We are baking today so it is just the perfect day! I’d like to share with you a super easy holiday dessert. It is so easy that my 7 year old made it. I just stood by to monitor. Honestly. And it is delicious…. made with a super special ingredient you can only find this time of year. Enjoy this bourbon bread pudding.
The secret ingredient to this bread pudding is Panettone bread. If you have never had it before, you should try it. It is a traditional Italian fruit cake. It has bits of dried fruit in it and a citrusy flavor. It’s not bad on its own, but definitely better done this way!
First you will need to let the bread get a little stale. Leave it out for a day or so. Then you need to cut it into little chunks. My daughter was a rock star at this!
Then you add the bread bits to a 9×13 in greased baking dish and pour all of the wet ingredients on top. Sprinkle the top with chopped pecans and place it in the oven for 45-60 minutes.
When it comes out it will be all gooey and delicious! Give it a try! Here is the full recipe:
INGREDIENTS
- 10 cups cubed Panettone bread (from a 1-pound loaf)
- 1 cup chopped pecans
- 4 cups half-and-half
- 1 can sweetened condensed milk
- 4 eggs, beaten
- 1 cup packed brown sugar
- 3 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Butter or spray a 13 x 9-inch baking dish, and put the cubed Panettone in it.
Whisk together the half-and-half, sweetened condensed milk, eggs, brown sugar, bourbon, vanilla, cinnamon, and nutmeg in a large bowl.
Pour the custard mixture over the bread in the baking dish. Let the pudding sit for 15 minutes, so the bread can absorb the milk. Then sprinkle the top with the chopped pecans.
Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 45-60 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely fantastic when served with some fresh whipped cream or vanilla ice cream.
