pandoro bread pudding recipe

Pandoro Bread Pudding with Warm Bourbon Sauce

Turn a pandoro loaf into a creamy, yet remarkably light pandoro bread pudding. Add a drizzle of warm bourbon sauce for a perfect finish.
Bread pudding adapted from Ina Garten, "Panettone Bread Pudding"; Warm Bourbon Sauce adapted, barely, from Bon Appetit, September 1999
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 6 to 8 servings
Calories 671kcal
Author Amanda Biddle


Bread Pudding

  • 1 pandoro loaf (about 1.5 pounds)
  • 3 extra-large eggs
  • 8 extra-large egg yolks
  • 5 cups half and half
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup seedless mixed raisins
  • 1/2 cup coarsely chopped roasted chestnuts (optional)
  • unsalted butter for baking dish
  • powdered sugar for dusting

Warm Bourbon Sauce

  • 1/4 cup unsalted butter
  • 1/2 cup sugar
  • 3 tablespoons heavy cream
  • 2 tablespoons bourbon
  • Pinch salt


Make the Bread Pudding

  • Preheat oven to 350 degrees. Butter a 13x9x2 baking dish.
  • Trim off the thick, dark edges on the pandoro and cut the remaining loaf into 1-inch cubes. Spread in a single layer on two baking sheets, and bake for 10-12 minutes until lightly browned and fragrant. Set aside to cool.
  • Toss bread cubes with raisins and chestnuts (if using) and place in prepared baking dish. In a large bowl, whisk together eggs, egg yolks, half and half, sugar, and vanilla. Slowly pour the mixture over the bread cubes, gently pressing with a spatula to help the liquid absorb. Let stand for 10 minutes.
  • Make a bain-marie (water bath) by placing the baking dish in a large roasting pan and filling the pan with enough steaming water to reach halfway up the dish's sides. Cover the roasting pan with foil and cut a few vent holes with a sharp knife.
  • Bake, covered, for 45 minutes. Remove foil and continue baking 40 - 45 minutes, until bread pudding is lightly browned and custard is set. Cool for about 15 minutes, dust with powdered sugar, and serve with warm bourbon sauce.

Make the Warm Bourbon Sauce

  • Melt butter in a medium saucepan. Remove from heat and whisk in sugar, heavy cream, bourbon, and salt. Return to medium-low heat and simmer, whisking, until thick enough to lightly coat the back of a spoon. Cool slightly and serve.


Calories: 671kcal | Carbohydrates: 58g | Protein: 13g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 447mg | Sodium: 134mg | Potassium: 476mg | Sugar: 34g | Vitamin A: 1525IU | Vitamin C: 7.3mg | Calcium: 268mg | Iron: 1.6mg