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Panettone Bread Pudding with Spiced Orange Sauce

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Panettone Bread Pudding with Spiced Orange Sauce

Directions

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Ingredients :

  • 1 (12 ounce) panettone
  • cubed
  • 3 eggs
  • lightly beaten
  • ½ cup white sugar
  • 2 ¼ cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1 pinch salt
  • ⅛ teaspoon freshly grated nutmeg
  • 1 ½ teaspoons finely grated lemon zest
  • 2 teaspoons finely grated orange zest
  • 2 ½ tablespoons unsalted butter
  • cut into bits
  • 2 tablespoons white sugar
  • ½ cup butter
  • 1 cup white sugar
  • ¼ cup Grand Marnier or other orange-flavored liqueur
  • 3 tablespoons water
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon salt
  • 1 egg
  • Methods :

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