Panettone Bread Pudding Recipe

Panettone Bread Pudding Recipe

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
  • cupsheavy cream
  • 2tspvanilla extract
  • 1tbspGrand Marnier,or other orange flavored liqueur
  • 1pinchsalt
  • tspnutmeg,freshly grated
  • tsplemon zest,finely grated
  • 2tsporange zest,finely grated
  • tbspunsalted butter,cut into bits

For Sauce:

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

Instructions

Bread Pudding:

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 350 degrees F.

  5. Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with butter, and sprinkle with white sugar.

  6. 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.

  7. Pour hot water into the outside pan, until it reaches a depth of 1-inch around the casserole dish, creating a water bath.

  8. 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:

  1. 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.

  2. 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.

  3. Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium.

  4. 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.

  5. Spoon over the bread pudding and serve immediately.

Nutrition

  • Calories: 960.89kcal
  • Fat: 62.49g
  • Saturated Fat: 35.47g
  • Trans Fat: 1.45g
  • Monounsaturated Fat: 17.79g
  • Polyunsaturated Fat: 3.40g
  • Carbohydrates: 85.14g
  • Fiber: 1.45g
  • Sugar: 59.80g
  • Protein: 11.01g
  • Cholesterol: 299.31mg
  • Sodium: 280.74mg
  • Calcium: 131.62mg
  • Potassium: 176.71mg
  • Iron: 2.20mg
  • Vitamin A: 585.54µg
  • Vitamin C: 2.77mg
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