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Chocolate Chip Panettone Bread Pudding in Bourbon Butter Sauce
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5 from 2 votes

Chocolate Chip Panettone Bread Pudding with Bourbon-Butter Sauce

This Chocolate Chip Panettone Bread Pudding by itself is so decadent and luxurious, but it is the Bourbon-Butter sauce that puts this dessert over the top, and provides a very elegant finish.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author WhatsInThePan


  • 1 lb. Panettone Bread crusts trimmed, cut into 1-inch cubes
  • 1 cup whipping cream
  • 1.5 cup whole milk
  • 1/2 cup sugar
  • 4 eggs

Bourbon Butter Sauce

  • 1/2 cup butter
  • 2 cups powdered sugar (more for decoration)
  • 1 pinch salt
  • 1 tsp vanilla
  • 1/3 cup Bourbon
  • 1 egg yolk


Bread Pudding

  • Lightly butter a 9×9 inch square pan baking dish and arrange the bread cubes in the prepared dish.
  • In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
  • Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. Note: Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.
  • Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. 

Bourbon Butter Sauce

  • Melt butter in a double boiler over simmering water. Add powdered sugar and salt and whisk until sugar is incorporated and sauce is smooth.
  • Whisk in vanilla and bourbon. Immediately add the egg yolk and stir until well blended.
  • Continue cooking, stirring constantly, until sauce heats through and thickens slightly.
  • Spoon the bread pudding into bowls, drizzle with the warm bourbon-butter sauce, sprinkle with powdered sugarand serve.