Start a new tradition this holiday season with this Panettone bread pudding. It’s rich, creamy and fills the house with amazing holiday smells. With an easy prep, bake this dish while you enjoy family time. It’s a twist to a traditional bread pudding but using a Panettone loaf that is rich in Italian holiday flavors with raisins inside. Covered in a peanut butter whiskey cream sauce, this dish is guaranteed to be a hit.
Preheat your grill to 350°F and setup for indirect or dual zone cooking.
Cut up the panettone cake into 1-inch cubes.
Cut up the panettone cake into 1-inch cubes.
Use a paper towel to spread the butter around the inside of a 9×13 baking dish and place the cubed-up cake inside.
Use a paper towel to spread the butter around the inside of a 9×13 baking dish and place the cubed-up cake inside.
Whisk the eggs, milk, heavy cream, and sugar together in a mixing bowl and pour over the panettone.
Whisk the eggs, milk, heavy cream, and sugar together in a mixing bowl and pour over the panettone.
Set the grill to 350°F.
Add the baking dish to the grill and bake until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.
Combine all the peanut butter whiskey sauce ingredients in a small saucepan and simmer over low heat for 15 minutes, stirring frequently.
While the bread pudding cooks, add the sauce ingredients for the peanut butter whiskey sauce to a saucepan. Bring it to a boil, constantly whisking. Let it simmer until the sauce thickens.
Pour the sauce over the bread pudding and let it cool 5–10 minutes before serving.
Once the bread pudding has cooked, remove it from the grill and let it cool for 5–10 minutes before drizzling the sauce over the bread pudding to serve.
