Turn a pandoro loaf into a creamy, surprisingly light bread pudding and finish it with a warm bourbon sauce for a decadent touch.
I often find the best recipes by accident. That happened recently when a dense, disappointing pandoro I bought turned into one of the best bread puddings I’ve made. Rather than toss the $30 loaf, I reimagined it, and the result was creamy, tender, and light — exactly what you want from a great bread pudding.
Pandoro is a tall, star-shaped Christmas bread from Verona. It’s similar to panettone but without the candied fruit and raisins. When fresh, pandoro is delicious with a quick warm-up and a dusting of powdered sugar, but a stale or heavy loaf is better repurposed.
After discovering my purchase was unusually dense, I weighed options: trifle base, sweet breadcrumbs for strudel, French toast — and finally bread pudding. Drawing inspiration from Ina Garten’s panettone bread pudding, I developed a version that highlights pandoro’s buttery flavor while keeping the texture delicate.
I considered using marrons glacés in place of the typical almonds, but since those take days to prepare I used roasted chestnuts I already had on hand. The chestnuts add a gentle, nutty sweetness that pairs beautifully with the custard and bourbon sauce.
In a few hours the once inedible pandoro transformed into a custardy, yet airy bread pudding I would happily serve to guests. The pudding is moist on its own, but a warm bourbon sauce elevates it into something special. This is a dessert worth making for holidays, dinner parties, or whenever you inherit a pandoro you don’t want to eat plain.
This recipe uses straightforward ingredients and a water bath for even baking, resulting in a smooth, set custard. It’s not an everyday treat given the loaf’s cost, but it’s an excellent way to rescue a less-than-perfect pandoro or enjoy a seasonal indulgence.
Pandoro Bread Pudding with Warm Bourbon Sauce
Ingredients
Bread Pudding
- 1 pandoro loaf (about 1.5 pounds)
- 3 extra-large eggs
- 8 extra-large egg yolks
- 5 cups half and half
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- ½ cup seedless mixed raisins
- ½ cup coarsely chopped roasted chestnuts (optional)
- unsalted butter for baking dish
- powdered sugar for dusting
Warm Bourbon Sauce
- ¼ cup unsalted butter
- ½ cup sugar
- 3 tablespoons heavy cream
- 2 tablespoons bourbon
- Pinch salt
Instructions
Make the Bread Pudding
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Preheat the oven to 350°F (175°C). Butter a 13x9x2-inch baking dish.
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Trim off the thick, dark edges of the pandoro and cut the remaining loaf into 1-inch cubes. Spread the cubes in a single layer on two baking sheets and bake 10–12 minutes until lightly browned and fragrant. Let cool.
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Toss the cooled bread cubes with the raisins and chestnuts (if using) and place the mixture in the prepared baking dish. In a large bowl, whisk together the eggs, egg yolks, half and half, sugar, and vanilla. Slowly pour the custard over the bread, pressing gently with a spatula to help the liquid absorb. Let stand 10 minutes.
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Set the baking dish inside a larger roasting pan. Pour in enough hot water to come halfway up the sides of the baking dish to create a bain-marie (water bath). Cover the roasting pan with foil and pierce a few small vents.
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Bake, covered, for 45 minutes. Remove the foil and bake another 40–45 minutes, until the top is lightly browned and the custard is set. Cool about 15 minutes, dust with powdered sugar, and serve with warm bourbon sauce.
Make the Warm Bourbon Sauce
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In a medium saucepan, melt the butter over medium heat. Remove from the heat and whisk in the sugar, heavy cream, bourbon, and a pinch of salt. Return to medium-low and simmer, whisking, until the sauce thickens enough to coat the back of a spoon. Cool slightly and serve warm over slices of bread pudding.
Nutrition Estimate
Nutrition information is automatically calculated and should be used as an approximation.
Please note that our recipes use US customary measurements and have not been adjusted for high-altitude cooking or baking.