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

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.