Name: Panettone Bread Pudding Recipe
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: For Bread Pudding:; 12 oz panettone; 3 eggs; ½ cup white sugar; 2¼ cups heavy cream; 2 tsp vanilla extract; 1 tbsp Grand Marnier; 1 pinch salt; ⅛ tsp nutmeg; 1½ tsp lemon zest; 2 tsp orange zest; 2½ tbsp unsalted butter; For Sauce:; ½ cup butter; 1 cup white sugar; ¼ cup Grand Marnier; 3 tbsp water; ⅛ tsp nutmeg; ⅛ tsp salt; 1 egg

How To Make Panettone Bread Pudding

Served as a dessert or breakfast, this decadent panettone bread pudding is made with lemon and orange zest. Plus, it’s drizzled with orange liqueur sauce.

Preparation: 30 minutes

Cooking: 1 hour

Additional Time: 45 minutes

Total: 2 hours 15 minutes

Serves:

Ingredients

For Bread Pudding:

12ozpanettone,cubed
3eggs,lightly beaten
½cupwhite sugar,plus 2 tbsp for sprinkling
2¼cupsheavy cream
2tspvanilla extract
1tbspGrand Marnier,or other orange flavored liqueur
1pinchsalt
⅛tspnutmeg,freshly grated
1½tsplemon zest,finely grated
2tsporange zest,finely grated
2½tbspunsalted butter,cut into bits

For Sauce:

½cupbutter
1cupwhite sugar
¼cupGrand Marnier,or other orange flavored liqueur
3tbspwater
⅛tspnutmeg,freshly grated
⅛tspsalt
1egg

Instructions

Bread Pudding:

Arrange the panettone bread cubes to fit compactly into a buttered 9×2-inch round casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
Whisk together eggs and sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and orange liqueur; whisk to combine.
Stir in salt, nutmeg, lemon zest, and orange zest to the cream mixture. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with butter, and sprinkle with 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 for 1 to 1¼ hours until it is fully set and a knife inserted into the center of the pudding comes out clean. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.

Sauce:

Just before serving, make the sauce by melting butter in a saucepan over low heat. Stir in sugar, orange liqueur, water, nutmeg, and 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 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 for 1 to 2 minutes until the sauce thickens.
Spoon over the bread pudding and serve immediately.