Bread pudding platter full overhead featured

Panettone Bread Pudding with Brandy Sauce


  • 1 Italian panettone, about 1¼ pounds, cut into 1-inch cubes
  • 3 eggs
  • 8 egg yolks
  • 4 cups half and half
  • 1 cup milk
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons brandy
  • ½ cup sugar
  • ¼ cup sliced almonds
Brandy sauce
  • 2 tablespoons brandy
  • 2 cups powdered sugar
  • ¼ cup melted butter
  • ½ teaspoon almond extract
  • 2-3 tablespoons milk or cream


Preheat the oven to 350°F. Spread the bread cubes on a large baking sheet and toast them for about 12 minutes until lightly browned.

In a large bowl whisk together the eggs, yolks, sugar, half and half, milk, extracts and brandy.

Butter a large casserole dish. Place the bread cubes into the greased dish. Pour the egg mixture over the bread and top with sliced almonds.

Allow the bread to soak for 15 minutes.

Cover the baking dish with foil. Place the baking dish into the oven and bake for 45 minutes. Uncover and bake for an additional 45 minutes. Allow the pudding to cool for 15 minutes before serving. Serve with the brandy sauce.

To make the brandy sauce, combine the butter, sugar, brandy and extract in a small bowl. Whisk to combine. Add enough milk or cream until drizzling consistency is reached.


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