This is one of the easiest, most delectable and simply decadent desserts to make.
If you’ve never had panettone, go get some. Eat a quarter of it. Wait a couple of days, then make this. Even if you’ve had the delightfully, pillowy light and sweet bread, you can go ahead and get one and eat a quarter of it. Then make this a couple of days later.
This recipe really came to be because I didn’t want to waste the panettone we’d opened but hadn’t finished. (A whole panettone is a lot for two people.) It was at just past wanting to cut a slice and eat it, but far from being at the tossing point. Somehow this popped into my head! So, I chopped the panettone into cubes and let it sit out for a few hours. It still had a bit of spring back to it, but I wanted it a bit drier that it was. You don’t want it to be hard or crumbly, but it shouldn’t be completely soft either.
The prep part of this is so quick and easy, the hard part is waiting for the timer to ding! After scooping a piece of the bread pudding, top with the chocolate rum sauce, fresh whipped cream and sprinkle a dash of freshly shaved chocolate, and dig in!
I had to have a piece of this but couldn’t have the temptation linger, so I brought it to work to share. Would you?
Freshly shaved chocolate is the way to go! It is finer, fresher and melts easily.
I love King Arthur Espresso Powder. It is fine and blends well. You can find it at Sur La Table or King Arthur online.
- 6 Cups Cubed Chocolate Panettone (or more- at least 3/4 of a panettone)
- 5 Tablespoons melted butter
- 3/4 Cup Chopped Pecans
- 1/2 Cup White Sugar
- 1/2 Cup Dark Brown Sugar
- 6 Eggs (beaten)
- 2 Teaspoons Vanilla
- 1 1/2 Cups Milk
- 1/2 Cup Half & Half
- 2 Teaspoons Espresso Powder
- Sauce: (adapted from Paula Deen)
- 1 Cup White Sugar
- 1/4 Cup Freshly Shaved Chocolate
- 1/2 Cup Melted Butter
- 1 Egg, beaten
- 2 Teaspoons Vanilla Extract
- 1/4 Cup Dark Rum
- Several hours before you are ready to make the bread pudding, chop the panettone and let dry, exposed to open air.
- Preheat the oven to 350.
- Grease a 9x13 baking dish with butter.
- Place the cubed panettone in the greased baking dish and drizzle with the melted butter, trying carefully to evenly distribute. Top with chopped pecans.
- Mix the sugars, eggs, vanilla, milk and cream, and espresso powder. Whisk together until well blended. Pour evenly over the panettone.
- Push the bread down so that it is evenly distributed.
- Bake for 45 minutes.
- Mix ingredients over medium-low heat, combining carefully so that the eggs won't scramble. Mix together the granulated sugar, butter, egg, and vanilla in a saucepan. Stir together until the sugar is melted. Add the rum, using a whisk, blend well. Pour over bread pudding.
- Let the extra sauce cool and save in an air tight container at room temperature.
- To reheat, place over foil and top with a dollop of the rum sauce, and place in oven at 350 for 10 minutes.
- I found the chocolate panettone at Whole Foods but have seen it elsewhere. Any kind should do.
- Also, I have made it again since and used regular panettone and it was taste-tastic that way, too. You can just opt to skip the chocolate in the mixture and the sauce. It's a delicious butter rum sauce even without the chocolate.