One day til the big day. And not pies November has one final recipe – panettone bread pudding with espresso chocolate sauce (really it is more like a hot fudge sauce). And it is simple and it is f’ing delicious. And really, this is probably more of a Christmas dessert, but if you are in need of a dessert for your Thanksgiving that has chocolate and it is quick and simple, this it the way to go. Andddddd you can make this super last minute and be the superstar of your holiday feast or dinner party or Thursday night.

In case you’ve missed… apple cake, sweet potato bundt and pumpkin mousse all round out our not pie month

Panettone is an Italian yeast bread that it studded with candied fruits and raisins. Best part is, you can find it in most grocery stores around the holidays, and you can definitely find it in an Italian deli. There are lots of brands and it is inexpensive. As someone who has been eating panettone FOR YEARS, I can tell you, with confidence, that Perugina makes the best panettone. Awesomely, you can buy it on amazon if you can’t find it. But maybe you have already had panettone and are thinking right now…’bitch you have no idea what you are talking about, I already know the best panettone.’ Or maybe you make your own, in which case I am jealous. Though based on my experience, a lot of people don’t even know about panettone so…there you go. Now turning the gorgeous bread into a fabulous dessert.

What even is bread pudding?

Bread pudding is, to me, the ultimate comfort dessert that you can make at home. It is stale bread cut into cubes soaked and baked in an egg and cream custard. Think french toast in a dessert.

What about the custard?

So the egg custard I like to use for this particular bread pudding is a heavy cream, milk and egg base with a little bit of sugar, a bit of cinnamon and the best part…some GRAND MARNIER. Cause I mean, who doesn’t want a little liquor, especially at the holidays? Or rather, who doesn’t NEED a little liquor at the holidays?

About that espresso chocolate sauce…

This is what elevates this panettone bread pudding to holiday worthy. This sauce is thick, chocolaty and full of a deep coffee flavor, and super simple. I used Nestle espresso morsels in place of dark chocolate to give this a more adult flavor. And while you could certainly use regular chocolate chips, you will be shocked at how much the coffee flavor compliments the orange in the custard and the candied citrus in the panettone.

And one last thing, if you are still reading and haven’t skipped right to the recipe…I hope you and your family and friends have a wonderful Thanksgiving holiday. I hope you eat your face off and enjoy every minute of this long holiday weekend. I will be in my elastic pants all weekend (I have several pairs) and getting my Christmas on…xo

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.

Panettone bread pudding with espresso chocolate sauce

Ingredients

For the bread pudding

One panettone - your favorite kind or my favorite kind Perugina
6 eggs
1 cup heavy cream
2 cups whole milk or half and half
4 tablespoons sugar
two teaspoons of vanilla extract
1/4 cup of Grand Marnier or orange liqueur
1 teaspoon ground cinnamon
1/2 teaspoon salt
three tablespoons melted butter

For the espresso chocolate sauce

2 tablespoon butter
2/3 cup heavy cream
1/2 cup light corn syrup
1/4 cup packed brown sugar
1/4 cup cocoa powder
1/4 teaspoon fine or table sea salt
1 cup of nestle espresso morsels
1/2 teaspoon vanilla extract

Instructions

For the bread pudding

heat oven to 350. Cut or teat the panettone into large chunks and place on a cookie sheet. Bake in oven for about 15 minutes until a little toasty. Remove and cool. Keep the oven on. Grease a pan 9x13 or a round pan of similar size.
In a large bowl whisk the eggs, cream and milk together until blended really well. Add the sugar, cinnamon, salt and vanilla to the egg mixture and whisk well. Add the cooled panettone to the egg custard and mix thoroughly till most of the custard is soaked into the bread. Pour the bread and custard into the greased baking dish and drizzled the melted butter over the top. Cover with foil. Bake in oven for 45 minutes to an hour, HOWEVER after 30 minutes, remove the foil. It is done when it has puffed in the center and the edges are bubbly.

For the espresso chocolate sauce

Combine the butter, cream, brown sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in espresso morsels. Stir in vanilla.