flowerBread Pudding with Panatone Bread

Christmas is over and it’s time to “try” to get back to normal.  I still have my sparkly “winter” stuff up.  Just hate getting rid of all the sparkle!

Today I decided to make bread pudding with Panatone Bread…talk about good.  You can subtly taste the fruit in the Panatone..so with the butterscotch sauce…it’s to DIE FOR!!!

We have company for a few days so I decided to make this for dessert one night…which was tonight LOL….well..they didn’t stop saying how good it was.  And it was LOL…I”m bragging again!

So here goes;

 

Bread Pudding with Panatone Bread:

  1. 4 cups of Panatone Bread cut in cubes – you can use challah bread, pulla bread, make sure you leave it out for a day on a cookie sheet to air dry
  2. 1/2 cup raisins – softened in hot water and drained
  3. 3 eggs slightly beaten
  4. 2 cups milk
  5. 1/4 cup butter, melted
  6. 1/2 cup sugar
  7. 1 tsp cinnamon
  8. 1/2 tsp nutmeg
  9. 1 tsp vanilla – pure or vanilla bean paste
  • in a large bowl mix eggs, milk, butter, sugar, cinnamon and nutmeg
  • butter a pan to fit your 4 cups bread
  • put bread in pan and cover with your milk mixture
  • Press down till it’s all covered and cover with plastic wrap and refrigerate for about 3 hours or overnight
  • bake at 350 for close to an hour or longer….when all the liquid has been absorbed but your bread is not dry…but not liquidy and your top in nicely browned and crusty..it’s ready
  • let sit for about 10 minutes and serve topped with butterscotch sauce

 

 

Butterscotch Sauce;

  1. 1/2 cup of butter
  2. 1/2 cup half & half
  3. 1/2 cup brown sugar
  4. 1/2 cup white sugar
  5. 1 tsp vanilla – pure or vanilla bean paste
  • Put all ingredients EXCEPT VANILLA in a sauce pan and stir on medium heat till it comes to a boil..when it comes to a full boil remove from heat and add vanilla….DONE!

Enjoy!!!

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