Name: Panettone Bread Pudding with Spiced Orange Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Panettone, cubed - 1 (12 ounce); Eggs, lightly beaten - 3; White sugar - ½ cup; Heavy cream - 2 ¼ cups; Vanilla extract - 2 teaspoons; Grand Marnier or other orange-flavored liqueur - 1 tablespoon; Salt - 1 pinch; Freshly grated nutmeg - ⅛ teaspoon; Finely grated lemon zest - 1 ½ teaspoons; Finely grated orange zest - 2 teaspoons; Unsalted butter, cut into bits - 2 ½ tablespoons; White sugar - 2 tablespoons; Butter - ½ cup; White sugar - 1 cup; Grand Marnier or other orange-flavored liqueur - ¼ cup; Water - 3 tablespoons; Freshly grated nutmeg - ⅛ teaspoon; Salt - ⅛ teaspoon; Egg - 1

Panettone Bread Pudding with Spiced Orange Sauce

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Panettone Bread Pudding with Spiced Orange Sauce

1. Panettone, cubed - 1 (12 ounce)

2. Eggs, lightly beaten - 3

3. White sugar - ½ cup

4. Heavy cream - 2 ¼ cups

5. Vanilla extract - 2 teaspoons

6. Grand Marnier or other orange-flavored liqueur - 1 tablespoon

7. Salt - 1 pinch

8. Freshly grated nutmeg - ⅛ teaspoon

9. Finely grated lemon zest - 1 ½ teaspoons

10. Finely grated orange zest - 2 teaspoons

11. Unsalted butter, cut into bits - 2 ½ tablespoons

12. White sugar - 2 tablespoons

13. Butter - ½ cup

14. White sugar - 1 cup

15. Grand Marnier or other orange-flavored liqueur - ¼ cup

16. Water - 3 tablespoons

17. Freshly grated nutmeg - ⅛ teaspoon

18. Salt - ⅛ teaspoon

19. Egg - 1

How to cook deliciously - Panettone Bread Pudding with Spiced Orange Sauce

1. Stage

Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.

2. Stage

Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.

3. Stage

Preheat oven to 350 degrees F (175 degrees C).

4. Stage

Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.

5. Stage

Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.

6. Stage

Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.

7. Stage

Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.

8. Stage

In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.

9. Stage

Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.