This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast.
Ingredients
Sauce
- ½ cup butter
- 1 cup white sugar
- ¼ cup Grand Marnier or other orange-flavored liqueur
- 3 tablespoons water
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1 egg
Bread Pudding
- 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
- 1/8 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
Directions
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 972 | |
% Daily Value * | |
Total Fat62g | 79% |
Saturated Fat35g | 175% |
Cholesterol303mg | 101% |
Sodium417mg | 18% |
Total Carbohydrate97g | 35% |
Dietary Fiber2g | 8% |
Total Sugars76g | |
Protein8g | |
Vitamin C2mg | 12% |
Calcium103mg | 8% |
Iron2mg | 10% |
Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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