Panettone Bread Pudding with Captain Morgans Rum Sauce!

I was lucky enough to come across this Panettone at the grocery this week! They usually have dried fruit and nuts in them, but this one has Hershey's Chocolate Chips!

I had to try it, but really...I can't eat all of it by myself. I thought bread pudding would be a good start. I played with the recipe and twisted it until it was just perfect. Here it is.

2 c milk
2 eggs (lightly beaten)
4 c bread -you can use French, Challah, Broiche, whatever you like. I used Italian Panettone. (chopped up in bite size pieces)
2 tbsp vanilla
1 c sugar (plus some for topping)
1/2 tsp cinnamon (plus some for topping)
1/4 tsp nutmeg
1 tbsp brandy
1 tbsp rum ...or a little more :)
Preheat oven to 300º - a slow oven keeps it from drying out.
Lightly beat eggs, sugar, vanilla, rum, brandy, and spices together. Butter 6 ramekins or baking dish. Fill ramekins evenly with bread and pour egg mixture over bread cubes. Press them down lightly so they soak it all up. Sprinkle with cinnamon and sugar.
Bake for 45-50 minutes until done.
If toothpick comes out clean, they are done. Just press them down to check, if liquid still comes up they need to go back in. I think mine were baking for a little more than an hour, so check on them.

Captain Morgans Spiced Rum Sauce
1/2 c sugar
2 tbsp brown sugar
1/2 c butter
1/2 c heavy cream
1 tsp vanilla
1 tbsp rum
Bring to a boil, reduce and simmer until it thickens up. Carefully taste and add what you need. Now pour it all over that bread pudding!


Unknown said…
Oh my! That does look good! I bet it made your whole house smell divine.
Jami said…
Wow! This looks really good. I think I would like to try the rum. I usually make whiskey sauce with my recipe.